Shelf-life extension with natural solution for ready-to-eat meat products.
Approximately 1.300.000.000 tonnes of food is wasted worldwide annually, representing one-third of the food which has been put on the market. This is around one trillion EUR wasted per year.
Preservatives play an essential role in extending the shelf life of food products, keeping food fresh and safe for longer. Not only does this extended shelf life ensure products are at their best for consumption, it also contributes substantially to reducing food waste.
Within the cooked and sliced meat products sector, microbial proliferation is one of the main challenges. The most common spoilage microorganisms are Gram-positive bacteria, which are capable of growing in the absence of oxygen and at refrigeration temperatures, such as lactic bacteria, for example Lactobacillus spp. and such as some decomposition bacteria, for example Brochothrix thermosphacta. Also noteworthy among pathogens are Gram-positive bacteria, with the capacity to grow under anaerobic and refrigerated conditions, such as Listeria monocytogenes and Clostridium botulinum group II.
Addressing this topic is not only important because of food waste and finacial losses. Producers have a short timeline to address Listeria topic as EU regulation 2073/2005 comes into effect on 1st of July 2026. More about this you can read in our previous article Listeria in the meat industry: New Regulations and Challenges 2025 .
If interested, please reach out to hear more about studies done with natural solution formulated to delay and prevent the growth of both spoilage and pathogenic microorganisms. These products are tailored for applications, so they don’t compromise on flavour, colour and labelling.
There is no need to resort to synthetic preservatives. Book a presentation at info@qsproduct.com .
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