The standardized application of Nisin in the ready-to-eat food industry

As a natural, efficient, and safe food preservative, Nisin holds significant application value in the prepared meal industry. Its standardized application and supply chain optimization are crucial for ensuring the quality and safety of prepared meals. The relevant details are as follows:

Standardized Application of Nisin in the Prepared Meal Industry

1. Scope of Application

In accordance with GB 2760—2017 National Food Safety Standard for the Use of Food Additives, Nisin can be used in various prepared meal categories, including prefabricated meat products, cooked meat products, cooked aquatic products, egg products, vinegar, soy sauce, sauces and sauce products, and compound condiments.

2. Usage Methods

In the production of prepared meals, Nisin can be applied via direct addition or spraying:

For meat product processing: Add 0.1–0.2 g/kg of Nisin directly to raw materials and process them together.

For surface treatment: Prepare a 0.2–0.5 g/L Nisin solution, spray it on the surface of products, and then proceed with packaging.

3. Synergistic Application with Other Technologies

Nisin can be combined with advanced food preservation technologies such as high-pressure processing (HPP), ultrasonic treatment, active packaging, and natural edible coatings:

Combining with HPP enhances antibacterial efficacy and reduces the required dosage of Nisin.

Combining with active packaging: Nisin can be incorporated into packaging materials to form an active barrier that inhibits microbial growth.

4. Precautions

Solubility and stability of Nisin are significantly affected by pH: It exhibits higher solubility and stability under acidic conditions. Therefore, it is generally dissolved in hydrochloric acid first before being added to food.

Nisin has weak inhibitory effects on Gram-negative bacteria, yeasts, and molds. When necessary, it can be used in combination with other preservatives to expand the antibacterial spectrum.

Supply Chain Optimization for Prepared Meals Based on Nisin Application

1. Raw Material Procurement Link

Ensure the qualification of Nisin suppliers and the quality of their products; select Nisin products that meet national standards and industry specifications.

Conduct strict quality testing on purchased Nisin, including tests for potency, heavy metal content, and microbial indicators, to ensure compliance with prepared meal production requirements.

2. Production and Processing Link

Develop standardized Nisin addition procedures and operating specifications to ensure the accuracy and uniformity of the added dosage.

Strengthen control over microbial contamination during production. Leverage Nisin’s antibacterial properties to optimize production processes—for example, appropriately lowering sterilization temperature and shortening sterilization time—to reduce impacts on product nutrition and taste while ensuring the quality and safety of prepared meals.

3. Warehousing and Logistics Link

Although Nisin has a certain degree of heat resistance, attention must still be paid to storage conditions during long-term storage: Maintain a cool and dry warehouse environment to prevent Nisin from absorbing moisture and deteriorating.

Ensure stable temperature and humidity during logistics and transportation to prevent prepared meals from spoiling due to microbial contamination during transit.

4. Quality Control Link

Establish a comprehensive quality testing system. Conduct regular microbial testing and shelf-life evaluation on prepared meals containing Nisin.

Monitor Nisin’s antibacterial efficacy and the quality safety of prepared meals by testing indicators such as total bacterial count, coliforms, and pathogenic bacteria.

Adjust Nisin application plans and production processes in a timely manner based on market feedback and quality testing results.