Fermented Corn Flour As Natural Meat Preservative

Fermented Corn Flour as Natural Meat Preservative

Enhanced shelf-life, flavor, taste, and control against Listeria growth for all type of meat products

Listeria monocytogenes is a food-borne pathogenic bacterium that causes the infection called listeriosis. It is a facultative anaerobic bacterium and capable of surviving in the presence or absence of oxygen. It is a Gram-positive bacterium with an ability to grow at as low as 0 °C temperature conditions. While unfortunately, the regular meat refrigeration temperature used is 4 °C. It can be an ideal condition for the growth of Listeria in preserved meat.

It can grow and reproduce inside the host cells (including human after consuming Listeria-infected meat). It is one of the most common and third high frequent virulent food-borne pathogen in the world. There is a high risk (20-30%) rate of fatal death with Listeria infection. In order to fix the above major issues by keeping the Prathista’s clean-label and non-GMO standards, a unique “one-stop solution- natural meat preservative” was developed for all types of meat products including poultry and cooked meat. It is produced by the fermentation of glucose obtained from corn flour. It enhances shelf-life, flavor, and taste of meat products. Glucose can also be derived from cassava, rice, corn, wheat, and other naturally available Non- GMO carbohydrates sources.

Fermented Corn Flour consists of naturally derived lactates and acetates of potassium and sodium minerals.