Nisin For Canned Food,Safe and Antibacterial

The use of Nisin in canned products can replace or partially replace chemical preservatives, primarily due to its unique antibacterial properties and safety.

1. Application Advantages

·Potent Antibacterial Effect:

Nisin effectively inhibits various Gram-positive bacteria that cause spoilage in canned foods, such as Bacillus stearothermophilus and Clostridium thermosaccharolyticum. When conditions are favorable, these bacteria can grow and cause spoilage in canned foods. The addition of Nisin can significantly reduce the survival rate of these harmful microorganisms, thereby extending the shelf life of canned foods.

·High Safety:

Nisin is a natural preservative, a polypeptide composed of 34 amino acids. After ingestion, it is degraded by proteases in the body into amino acids and absorbed, without affecting the intestinal flora. Its safety has been verified by various tests, showing that its median lethal dose (LD50) in mice is similar to that of common table salt, classifying it as non-toxic. Therefore, its use in canned products can replace part of the chemical preservatives, enhancing food safety.

·Improved Food Quality:

The use of Nisin can lower the sterilization temperature and time in canned food processing, thus reducing the loss of nutrients and preserving the original flavor, color, and texture of the food. This is important for improving the quality of canned products and consumer acceptance.

·Environmentally Friendly and Energy-Efficient:

Since Nisin can lower sterilization temperatures and times, it helps save energy and reduce carbon emissions in the production of canned goods, aligning with current environmental and sustainable development principles.

2. Application Examples

·In canned foods such as vegetable and bean cans, adding 0.1g/kg of Nisin can allow the product to be stored for 2 years under warm conditions, significantly extending the shelf life of canned foods and reducing waste due to spoilage.

The use of Nisin in canned products offers advantages such as strong antibacterial effects, high safety, improved food quality, and environmental and energy benefits. Therefore, it can serve as a substitute or partial substitute for chemical preservatives, playing an important role in the production of canned goods. As consumer demands for food safety and quality continue to rise, the application prospects of Nisin in canned products will become even broader.