The surface of dried sausages is liable to contamination due to the growth of mould. This may not only affect the product’s quality, but also leads to its deterioration. There are several methods that can be applied to prevent this:
- Treating the surface of the sausage with various chemicals and antifungal preservatives by dipping or spraying with sorbic acid, potassium sorbate, lactic acid, or natamycin.
Potassium sorbate can even be applied inside the sausage itself. However, this has more limited effects on microbial growth rates than other preservatives.
Natamycin can be applied to the sausage by dispersion or dipping. Unlike sausages treated with potassium sorbate, those treated with natamycin have a longer-lasting antifungal effect. Furthermore, while potassium sorbate and sorbic acid are chemical food preservatives, natamycin is completely natural.
- Using packaging materials with an inner liner pre-treated with antifungal agents that prevent bacteria growth.
- Incorporating antifungal agents in biopolymer films, and especially natamycin with rosemary extract.
The main aim of all these methods is to prolong the life of the sausages, and make them profitable for the brands that sell them in order to achieve minimum rates of loss.