People have been developing ways of preserving food for centuries. For example milk was converted into cheese to extend its shelf life from days to weeks or months.
How was this achieved?
- Natural starter bacteria in the milk converted the milk sugar, lactose, into acid
- This acid lowers the pH and creates a harsher environment which makes it more difficult for undesirable organisms to grow and survive
- By utilising the milk sugar, the starter bacteria also remove a potential energy source for undesirable organisms.
- Some of these starter bacteria also produce inhibitiory substances such as bacteriocins which can control the growth of the undesirable organisms
- Competitive exclusion - The starter bacteria are present in such high numbers that they they successfully out-compete other organisms for nutrients
One of more of the above mechanisms form the basis behind some of the natural antimicrobials that Shamrock Food supplies to Australian customers.
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Our Brand |
Active Ingredient |
Effective against... |
FSANZ approved applications include* |
| CLERIZYMA | Lysozyme | Clostridium spp which cause late blowing in some cheese types | Swiss cheese types |
| NATACID | Natamycin | Yeast and Mould | Cheese surfaces,fermented uncooked meat products, |
| NISIDE | Nisin | Gram positive spoilage bacteria such as Clostridia and Bacillus species | Cheese products, tomato products (pH <4.5), Fruit and vegetable preps, flour products including noodles and pasta, liquid egg products, dairy and fat based desserts, dips and snacks, mayonnaises and salad dressings. |
| Protective Cultures | Various species | Different types effective against Listeria, Yeast and Mould. | No approval needed when used in fermented products |
* Please verify with FSANZ before using any anti-microbial product.
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