Meat products usually have a fairly short shelf life, even when they are refrigerated. That is why the food industry tends to use substances that help reduce bacteria, so that the product reaches the consumer in perfect condition. Natamycin plays an important role in the preservation of dry sausages and other kind of meat.
As it is well-known, natamycin, is obtained from cultures of Streptomyces natalensis. This adheres to the cells of some yeasts and moulds and then destroys them.
There are various techniques for applying natamycin. One, for example, is by spraying it in liquid form. However, because the liquid mixture has a low viscosity it does not always adhere properly to products such as sausages, for example.
For this reason, we there has been some research on a thicker natamycin solution containing other ingredients and food additives. As a result, the substance adheres more readily to the surface of products, and the concentration of natamycin that has to be applied to the meat is lower.
This type of natamycin can be applied to both cured and fermented sausages.