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 during that time will determine how quickly it deteriorates. Additives like natamycin help to slow down this process of deterioration.
In cheeses, the rind covers and protects the product, and in sausages , the gut or skin covers it. The appearance of mould on the rind of cheese or the skin of sausages , which can happen in the storage phase before it is sold, or during the consumption period indicated for these foods, leads to the consumer immediately losing confidence in the food producer, as well as to financial losses.
Ways to apply natamycin to dried sausages and cheese
The methods used to apply natamycin in the food industry are:
2. Aerosol – if it is sprayed with an aqueous solution containing natamycin, this is not the best alternative for sausages.
3. An anti-fungal immersion or bath, if the food is immersed in the solution containing natamycin.
Sometimes these techniques can be combined, and they are always performed on the surface of the item and before the food is left to mature.
In addition to natamycin, it is also traditional in the industry to use sorbates as additives, but there are some differences between them in many aspects. Some of the advantages of natamycin compared to ascorbic acid derivatives are listed below: