Microbial spoilage is often a major factor affecting the shelf life of food products. Baked goods, specifically those with a high water activity such as corn tortillas, are especially susceptible to mold. The water activity of meat and poultry products also makes them highly susceptible to microbial spoilage and foodborne pathogens. Microbial contamination has significant impact due to its potential severity and number of illnesses caused. At Kemin, we work diligently every day to fulfill our commitment to ensure food safety.
When consumers purchase food, not only do they expect it to taste good, they also have a built-in expectation and assumption that the product is safe for them to eat. Yet, according to the Center for Disease Control, one in six Americans gets sick from eating contaminated food.1
When a contaminated food has been identified, a recall ensues. Not only does a recall have direct costs for your company, it has many indirect costs as well. The average cost of a recall for a food company is $10M in direct cost,2 according to a study done by the Food Marketing Institute and the Grocery Manufacturer’s Association. But, loss of sales and litigation fees are just a few indirect damages, adding to the cost.
One of the most significant losses during a recall is your brand’s reputation with your consumer. When your brand fails to deliver safe food, consumers may choose to stop purchasing not only the recalled product, but everything falling under that brand due to safety concerns.
There are three common types of food recalls:
While all three are significant, microbial contamination has the most significant impact.
There are three types of microbial spoilage that concern food manufacturers:
These three types of spoilage can be introduced into a food system in a variety of ways. Common sources of microbial contamination include: equipment, air, water, sanitation practices, people, packaging, food build-up and ingredients.
At Kemin, our experienced technical team uses their extensive know-how to develop solutions that positively affect food safety. We offer both antimicrobials and mold inhibitors to help control microbes and prevent spoilage and mold growth for a variety of matrices, helping you solve your food safety challenges.
Mold Control for Baking and Snack Applications
SHIELD® – liquid antimicrobial that control microbes, preventing spoilage and mold growth, with economical cost-in-use and better dispersion over dry ingredients
Pathogen Control for Meat and Poultry Products
BactoCEASE® – a food safety ingredient for proteins, is a propionic acid-based antimicrobial designed to protect ready-to-eat meat and poultry products from Listeria monocytogenes, Salmonella and E. Coli, with no negative effect on meat quality, color or flavor. Available in low sodium contributing and liquid varieties.
BactoCEASE® NV – a label-friendly buffered vinegar-based product for food safety designed to protect meat and poultry products from Listeria monocytogenes, Salmonella and E. Coli and extend product shelf-life by delaying the growth of spoilage bacteria, with no negative effect on meat quality, color or flavor. Available in low sodium contributing, dry, liquid and certified organic varieties.
1“Food Safety." Centers for Disease Control and Prevention, Centers for Disease Control and Prevention, 7 Feb. 2018, www.cdc.gov/foodsafety/index.html
2Tyco Integrated Security. “Recall: The Food Industry's Biggest Threat to Profitability.” Food Safety Magazine, Food Safety Magazine, Oct. 2012, www.foodsafetymagazine.com/signature-series/recall-the-food-industrys-biggest-threat-to-profitability/.