NisinZ®
Vegetal Nisin Z
Price : 40.00 EUR ( Click here to check you member price ) Package : 500 gr/bottle
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Description

NisinZ® Vegetal Nisin Z is a mixture of closely related antimicrobial polypeptides produced by strains of Lactococcus lactis subsp. Lactis obtained from sauerkraut. Recognized internationally as a well-defined, highly effective food antimicrobial agent with low toxicity and a well-established history of safe use, nisin is currently approved for use in a wide range of food products, including cheese and cheese products, dairy desserts, meat and meat products, canned vegetables and soups and bakery products in various countries around the world.

 

NisinZ® is effective against Gram-positive bacteria and has also been shown to be effective against Gram-negative bacteria when applied as part of the hurdle technology approach (simultaneous application of several processes or barriers) to food safety and preservation. NisinZ® inhibits spoilage microorganisms including lactic acid spoilage bacteria, thus helping to prolong shelf life and retain food quality. It has also been used increasingly as a primary intervention to inactivate or inhibit the outgrowth of pathogenic food microorganisms such as Listeria, Staphylococcus, and Mycobacterium, and the spore forming bacteria, Bacillus and Clostridium, thereby helping to increase food safety.

Application

Ingredients

Applications

Diagnosis

Dosage

NisinZ®

 

Pastry

Cakes, pudding

Bacillus cereus

120 mg/kg

Juices

Apple juices

Alicyclobacillus acidoterrestris

30-60 mg/kg

Juice based drinks

Alicyclobacillus acidoterrestris

30-60 mg/kg

Alcohol drinks

Beer, red wine

LAB, Lactobacillus, Pediococcus

50-100 mg/kg

Condiments

Dressings & sauces

LAB, Clostridium, Bacillus

50-200 mg/kg

Liquid egg

Pasteurized liquid egg

Bacillus cereus, Lactobacillus innocua

250-500 mg/kg

Canned meals

Canned (asparagus, mushroom)

Clostridium sporogenes

400 mg/kg

RTE soups and broths

Pasteurized soup

Bacillus spp.

50-200 mg/kg

Canned soup

Flat sour spoilage bacteria

400 mg/kg

Dairy-based desserts

Soya milk

LAB, Bacillus

12.5-37.5 mg/kg

Milk-based drinks

Bacillus stearothermophilus

25-100 mg/kg

Dairy desserts

Bacillus spp., Clostridium spp.

50 mg/kg

Cream

Clotted cream

Bacillus ceres, Listeria monocytogenes

100 mg/kg

Fermented milk

Yogurt

S. thermophilus, L. delbrueckii

5-12.5 mg/kg

Cheese

Unripened cheese

Listeria monocytogenes

250 mg/kg

Ripened cheese

Clostridium spp., Listeria spp.

125 mg/kg

Cheddar cheeses

Clostridium spp.

25-62.5 mg/kg

Processed cheese

Anaerobic spore formers

25-125 mg/kg

Raw meat

Fermented sausages

Listeria monocytogenes

50-100 mg/kg

Cooked meat

Sausages

LAB

6.25-25 mg/kg

RTE turkey bologna

Listeria monocytogenes

125 mg/kg

Cooked ham

Clostridium sporogenes

75-100 mg/kg

Key Benefits

- Inhibit Gram-positive bacteria

- Shelf life extension

- Cost-efficiency

- No impact on flavor, color or texture

- Green label 

Regulation

Geographic Area

Food in Which Nisin Is Permitted

Max. Level (mg/g)

 

Abu Dhabi

Pasteurized, flavored, and long-life milks; processed cheese; other dairy products; canned foods

No limit

 
 

Algeria

Processed cheese

100

 

Argentina

Cheese, processed cheese, requeijao, and ricotta

500

 

Australia

Crumpets, flapjacks, and pikelets (hot plate products)

1000

 

Cheese, processed cheese, and reduced-fat processed cheese and cheese spreads; processed cheese food; club cheese; blended cheese; canned tomatoes; tomato paste and tomato; puree with pH <4.5; canned soups given a botulinum process; beer

No limit

 
 
 

Bahrain

Pasteurized, flavored, and long-life milks; processed cheese; cheese; other dairy products; canned foods

No limit

 

Bolivia

Permitted additive

No limit

 

Brazil

Cheese, processed cheese, pasteurized cheese, requeijao, and ricotta

500

 

Bulgaria

Cheese

200

 

Ice for storing fish

No limit

 

Chile

Cheese

500

 

China

Canned foods and plant protein

200

 

 

Dairy and meat products

500

 

Colombia

Cheese

500

 

Costa Rica

Cheese products

No limit

 

Croatia

Cheese

500

 

Mascarpone

400

 

Cyprus

Cheese, clotted cream, canned vegetables

No limit

 

Czech

Republic Cheeses

500

 

Semolina, tapioca and similar puddings

120

 

Ecuador

All foods

Not specified

 

Egypt

Processed cheese and processed cheese paste

500

 

Ecuador

All foods

Not specified

 

European Union

Clotted cream

400

 

Ripened and processed cheese

500

 

Semolina, tapioca and similar puddings

120

 

Mascarpone

400

 

Gibraltar

Canned foods (pH <4.5 or given botulinum process), cheese, clotted cream

No limit

 

Guyana

Canned foods, including canned meat, with pH <4.5, or given botulinum process, clotted cream

No limit

 

Hong Kong

Canned foods, cheese, clotted cream

No limit

 

Iceland

Ripened and processed cheese

500

 

Semolina, tapioca and similar puddings

120

 

India

Processed cheese and cheese

100

 

Coconut water

125

 

Indonesia

Cheese preparations

500

 

Israel

Cheese (except soft white cheese)

No limit

 

Jordan

Processed cheese and spreadable processed cheese

500

 

Malaysia

Cheese, canned foods given a botulinum process

No limit

 

Mauritius

Canned foods, cheese, clotted cream

No limit

 

Mexico

Permitted additive

No limit

 

Processed cheese

500

 

Montenegro

Processed cheese

500

 

Morocco

Clotted cream

400

 

Ripened and processed cheese

500

 

Semolina, tapioca and similar puddings

120

 

New Zealand

Processed cheese and cheese food, spreadable processed cheese, and processed cheese spread

500

 

Beer

200

 

Panama      

Fresh cheeses

No limit

 

Papua New Guinea

Tomato puree, canned tomato pulp, juice and paste, canned fruit (all with pH <4.5), cheese

No limit

 

Paraguay

Cheese, processed cheese, requeijao, ricotta

400

 

Peru

Permitted additive

No limit

 

Philippines

Processed cheese

100

 

Qatar

Milk and milk products

No limit

 

Russia

Processed cheese

200

 

Canned vegetables

100

 

Saudi Arabia

Processed cheese and processed cheese spread, processed cheese with vegetable oils, other foods and dairy products

500

 
 

Serbia

Processed cheese

500

 

Singapore

Cheese, canned foods given a botulinum process

No limit

 

Slovak Republic

Bakery products, sterilized and soused vegetables, concentrated milk products, desserts, cheese, ready meals, semi-canned products, mayonnaise and its products, sauces, creams, beer

500

 

South Africa

Cheeses, processed or blended cheese including cheese spread, processed cheese preparations, and soft cheese

500

 

Sri Lanka

Permitted additive

No limit

 

Taiwan

Cheese

125

 

Thailand

Processed cheese

100

 

Trinidad and Tobago

Canned foods given a botulinum process, clotted cream, cheese

No limit

 

Tunisia

Clotted cream

400

 

Ripened and processed cheese

500

 

Turkey

Clotted cream

400

 

Ripened and processed cheese

500

 

Semolina, tapioca, and similar puddings

120

 

Ukraine Ukraine

Preserved vegetables (green peas, tomatoes, colored cabbage, etc.)

100

 

Hard and processed cheese

500

 

Uruguay

Cheese, processed cheese, requeijao, and ricotta

400

 

United States

 

Pasteurized and processed cheese spreads with fruits, vegetables, or meats

1000

 

Sauces and nonstandard salad dressings

400

 

Pasteurized, chilled soups

200

 

Liquid egg products (only allowed with written permission from the U.S. Department of Agriculture)

600

 

Sauces and nonstandard salad dressings

400

 

Venezuela

Processed cheese

500

 

Vietnam

Cheese

500