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The application of Natamycin in Gorgonzola cheese and blue cheeses

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The Brazilian Journal of Food Technology has recently published a study performed with Gorgonzola cheese to quantify the concentration of Natamycin in its rind and confirm how it migrates, and to assess how Natamycin is reduced in blue cheese during its ripening process. Gorgonzola is a type of blue cheese that comes from the region in northern Italy, although today it is produced in other parts of the world. The Read More

Assessment of Natamycin compared to other preservatives in vienna sausages

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A study carried out in Peru of Vienna sausages with a cellulose casing has recently been published in the European Scientific Journal. Vienna sausages (or Wiener sausages) are steamed sausages originating in Germany which are a variety of the Frankfurter sausage, but made with beef and pork. The cellulose casing is a synthetic skin used to cook the sausage stuffing which is removed before consumption. This study compared three types Read More

The development of new active packaging with Natamycin to preserve food

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For the last ten years, research on new food packaging materials has focused on extending the shelf life and prolonging the freshness of packaged products for as long as possible. In finding new materials from alternative sources of petroleum by-products to minimise the environmental impact of the packaging, also. Active packaging has been developed to extend the shelf life of food, from where it is stored to its final consumption. Read More

Resistance of the most common fungi in dairy products to Natamycin

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In addition to making consumers unhappy, food products contaminated by fungi, restrict export opportunities  and lead to economic losses for the food industry. That is why research for improving food preservation is so important for the additives sector, including Natamycin. One of the most extensively researched areas in additives to dairy products (cream, yoghurt, cheese) is adjustments to the minimum inhibitory concentration. This is the minimum dose that needs to be Read More

Natamycin used in official analyses to ensure food safety

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Despite the care and great responsibility exercised by the food industry in order to offer the highest quality and minimum risk for consumers, the risks of food infection occasionally become apparent, and food alerts are publicised in the media. There was a very serious food crisis in Spain this summer, which was theoretically local in scope, and it did not become national due to thorough inspections being conducted in industries Read More

What do molds like so much about cheese: the growth of molds during the preparation and use of cheese

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The environmental conditions during the production and ripening of cheese make it an excellent substrate for the growth of molds. Molds are a kind of fungus. Their most interesting characteristic is their ability to adapt to even more extreme pH conditions than bacteria can. Molds can be both beneficial and detrimental to the shelf life of cheeses. The most common genera of fungi in cheese are Aspergillus, Cladosporium, Geotrichum, Mucor Read More

Natamycin can improve the quality of forest fruits during storage

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Research into the application of natamycin in the food industry is constant, and there are examples of the breakthroughs that occur every day all over the world. For example, a research team in China recently investigated the effect of treatment with natamycin on the quality of forest fruits (mulberries) in storage at 8° C and at 90% relative humidity. The results of this study, published in the Journal of Food Read More

Applications of natamycin in the bakery sector in America

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While the application of natamycin in Europe is limited to cheese and dried sausages, it is widely used in America, e.g. in the bakery sector in the United States, Argentina and Mexico. Like cheese and cold cuts, bread is a product that is consumed over several days, on successive occasions, and kept at room temperature. The storage of bread before consumption is a sensitive period in terms of contamination. Sandwich Read More

Natamycin and other additives in cheese and sausage rind

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Consumers do not like their food to be spoiled, which is why producers try to conserve it as well as possible, until it is finally consumed. The most delicate part of the process occurs when the food – and this applies particularly to raw food – is not completely consumed at once, i.e. when it is consumed in small doses over several days. The conditions under which it is kept Read More

Regulation of natamycin and other additives

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The growing consumer demand for products that offer greater guarantees of conservation drives the food industry to innovate in the durability of the marketed products. This is the case of natamycin and its application to prevent the appearance of the dreaded mould in food. Natamycin is commonly used in many countries Food additive safety is monitored by global organisations, such as the World Health Organisation (WHO) and the United Nations Read More