date:Apr 01, 2014
tion of both Listeria monocytogenes and Clostridium perfringens on RTE meat products, Knipe says.
With the consumer pressure for clean labels, these products provide the product safety needed [for processors and consumers], without chemical names that concern consumers, he says.
Additionally, much work is being done in spices, botanicals, phyto-antimicrobials and phyto-chemicals to see if compounds can be isolated from various plants and/or seeds to have great antimicrobial effects, says Rober