Consumers demand labels that they can easily understand and ingredients they can recognize. Plus, the most effective approach to food safety in meat processing facilities is putting multiple hurdles in place that control the growth of pathogenic microorganisms. As manufacturers continually look for solutions to keep their products fresh longer, Kemin scientists develop unique alternatives to traditionally used synthetic preservatives that help in keeping meat, fish, and poultry products safe and fresh, without negatively impacting taste.

BactoCEASE liquid based antimicrobial is designed to protect ready-to-eat meat and poultry products from Listeria monocytogenes. This propionic acid-based antimicrobial solution is proven to extend product shelf-life more consistently in comparison to traditional lactate-based products. BactoCEASE is applied using a lower application rate providing you lower sodium contribution and cost-in-use. BactoCEASE formulations are available in economical, easy to use, liquid forms.

A roast beef sandwich


Buffered vinegar solutions from Kemin have no negative effect on meat quality, including parameters such as water holding capacity, protein denaturation, color or flavor. Testing has shown that vinegar-based ingredients protect Ready-to-Eat (RTE) meats and fresh meat, poultry and fish products from Listeria monocytogenes, E. coli, and Salmonella while also reducing total plate counts and meeting consumer demand for clean and low sodium labels. This line is available in both liquid, dry, and no-sodium forms making it easy to add to brines, marinades, spice blends, or direct application to meat.


BactoCEASE NV is a label-friendly food safety ingredient designed to protect meat and poultry products from foodborne pathogens and extend product shelf-life by delaying the growth of spoilage bacteria. 

BactoCEASE NV-K is a no sodium food safety ingredient that provides effective pathogen inhibition in meat and poultry products while also allowing manufacturers to use traditional levels of sodium chloride in reduced sodium product formulations.


A new, consistent alternative to maintain the safety of ready-to-eat meat and poultry products

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