Extend shelf-life

For rice product

In rice product, fast-growing bacteria that are contaminated after cooking are a particular problem.

We recommend sodium acetate-containing product that do not easily affect the flavor of food.

For noodles product

In Chinese noodles such as fried noodles, the most problematic is the cross-polluting bacteria after heating.

We recommend milt protein-containing product that has strong antibacterial activity in the environment from the neutral to the weak alkalinity.

For raw noodles (refrigerated), we recommend hops and alcohol-containing product that are effective against psychrophilic bacteria。

For meat product

In processed meat products that are reheated after packaging, heat-resistant bacteria are the most problematic.

By using a product containing sodium acetate and glycine, long-term storage is possible.

For unheated processed meat product, we recommend hop-containing product that are effective against psychrophilic bacteria.

For seafood product

Processed seafood product are contaminated with a wide variety of bacteria.

After analyzing the contaminating flora, it is necessary to select and use a product that can be expected to be effective.

For egg product

In many egg products that have a neutral pH, the effect of acetic acid-based product is weak.

For products that are subjected to secondary heating after packaging, we recommend glycine-containing product that suppress heat-resistant spore bacteria.

If you do not reheat after packaging, we recommend a product that suppresses several bacteria. You need that the expiration date should be short.

For vegetable product

In processed vegetable products such as pickles and dressed salad, it is easy for lactic acid bacteria and yeast to grow.

We recommend product containing hop extract, chitosan or capsicum extract.

For sweet product

In custard creams and bean paste, the growth of heat-resistant spore bacteria is a problem.

Sodium acetate-based product impairs the taste of confectionery, so we recommend glycine-based product.

When mold is a problem, we recommend product containing milt protein.

For seasoning

Many liquid seasonings have low pH and water activity, so yeast and lactic acid bacteria are a problem.

We recommend product containing chitosan or capsicum extract.

For other side dish

In this case, heat-resistant spore bacteria, aerobic cocci, and yeast are often the problem.

We recommend product containing sodium acetate and glycine, that has been confirmed to have antibacterial activity in various side dishes.

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