Clean Label Pathogen Control for Meat and Poultry
BactoCEASE® NV is a label-friendly buffered vinegar ingredient for pathogen control in meat and poultry.
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BactoCEASE® NV — Buffered Vinegar for Food Safety
With growing microbial challenges, food safety has become more important than ever before. While manufacturers are pushing for effective food safety solutions, consumers are also demanding familiar ingredients to do the job. BactoCEASE NV is just as effective as traditional synthetic antimicrobials and does not negatively impact sensory characteristics.
Features and Benefits of Using Buffered Vinegar in Food Production
Typical Applications
- Comminuted
- Fresh or Frozen
- Deli Meat
Benefits
- Clean Label
- Lower Sodium
- Extend Shelf Life
- Prevent Spoilage
Formula Options
- Liquid or dry
- Highly concentrated
- Organic
- No or low sodium
How to Prevent Microbial Spoilage in Meat Products While Achieving Cleaner Labels
Microbial spoilage is a key factor in the shelf life of meat and poultry. Testing has shown that vinegar-based ingredients protect ready-to-eat meats, fresh meat, poultry, and fish products from a variety of pathogens such as Listeria monocytogenes, while also reducing total plate counts and meeting consumer demand for clean and simple labels. Buffered vinegar is different than regular vinegar, it is buffered with a base to increase the pH to a neutral level, making it have a neutral taste, as compared to regular vinegar.
Buffered vinegar has no negative effect on meat quality including parameters such as water-holding capacity, protein denaturation, color, or flavor. It is available in liquid and dry forms making it easy to add to brines, marinades, spice blends, or direct application to meat.
Reduce Sodium Labeling with BactoCEASE® NV-K
A label-friendly non-sodium contributing vinegar designed to protect meat and poultry products from foodborne pathogens and extend product shelf life by delaying the growth of spoilage bacteria. Contact us to learn more about our solutions.
Control Pathogens and Extend the Shelf Life of Deli Meat
Technical Download
Ready-to-eat meat, such as deli turkey or ham, has the potential to harbor pathogenic bacteria, such as Listeria m., which can pose food safety risks for consumers and your brand.
See how BactoCEASE NV can help improve the shelf life of Deli Turkey and Deli Ham by inhibiting microbial growth.
Choose the Right BactoCEASE Solution for Your Formulation
The BactoCEASE portfolio offers multiple antimicrobial options to help meat and poultry manufacturers address food safety, shelf life, and label strategy needs. Use the comparison below to quickly identify the best fit for your application and formulation goals.
| Product Name | Key Features | Primary Applications | Format | Label Impact |
| BactoCEASE® | Propionic acid-based synthetic alternative to lactates and diacetates | RTE meat and poultry | Liquid | Synthetic |
| BactoCEASE® Pure | Highly concentrated, blend of 100% bio-based carbon fermentate and vinegar | Fresh and RTE meat and poultry | Liquid | Clean label |
| BactoCEASE® NV | Vinegar-based antimicrobial | Fresh and RTE meat and poultry | Liquid or Dry | Clean label |
| BactoCEASE® NV-K | Non-sodium contributing vinegar | Fresh and RTE meat and poultry | Liquid or Dry | Clean label, lower sodium |
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