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Solutions for Food Safety2018 | Jim Mann
KEMIN IS ASSURANCE
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Agenda
• Microbial Risk Overview
• Animal Fat Risks
• Understanding Meat Slurry
Challenges
• Ensuring microbial stability of pet
food and pet treats
© Kemin Industries, Inc. and its group of companies 2018. All rights reserved. ®™ Trademarks of Kemin Industries, Inc., U.S.A.
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Kemin’s Involvement in Pet Food Supply Chain
© Kemin Industries, Inc. and its group of companies 2018. All rights reserved. ®™ Trademarks of Kemin Industries, Inc., U.S.A.
The pet food manufacturing process creates multiple
opportunities to influence taste
Crops
FieldSlaughter
Houses
Fresh/Frozen
Meat
Collectors
Renderers
Pet Food
Manufacturers
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Pet Food Quality
Nutrient Profile
Moisture Control
Palatability Targets
Process Control
and Consistency
Food Safety
Programs
Packaging
Distribution
Ingredient Legend
DesignMoisture Migration
Ingredient Quality
Oxidation Control
Target Shelf Life
Formulation
and DesignProcess
External
Factors
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Microbes and Pet FoodPet Food/Ingredients with potential microbial issues:
Shutterstock.Image ID: 585134668
Product Form Microbe Risk Impact
Viscera/Offal Bacteria
Free Fatty Acids (FFA),
Biogenic Amine (BA), Odor,
Plant Operations
Protein Meal Salmonella FFA, BA, Palatability
Enrobing Fat Salmonella Food Safety
Liquid Palatant Bacteria, Molds Food Safety
Raw Pet Foods Salmonella, Listeria Food Safety
Pet Treats Molds, Yeasts, ListeriaFood Safety, Consumer
Appeal
Kibble Salmonella, MoldFood Safety, Consumer
Appeal
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www.kemin.com/assurancewww.kemin.com/assurancehttp://www.fda.gov/AnimalVeterinary/SafetyHealth/RecallsWithdrawals/ucm393160.htm
Microbial Risk - Petfood Recalls*
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* Similar observations in EU
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Pathogen Contamination
Salmonella & Listeria prevalence in pet food
1Surveillance of Salmonella Prevalance in Animal Feeds and characterisation of the Salmonella isolates by serotyping and
antimicrobial susceptibility. Li et al. Foodborne pathogens and disease. Volume 9, Number 8, 2012.2 US Food & Drug Administration Center for Veterinary Medicine Study,
Oct 2010 through July 2012, https://www.fda.gov/animalveterinary/resourcesforyou/animalhealthliteracy/ucm373757.htm
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Type of sample#
Tested
#
Positive
% Positive for
Salmonella
% Positive
for Listeria
Petfoods/treats
(2007-2009)1 719 44 6.1%
Supplements for
pets (2007-2009)1 84 6 7.1%
Raw petfoods
(2012)2 196 15 7.6% 34%
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Agenda
• Microbial Risk Overview
• Animal Fat Risks
• Understanding Meat Slurry
Challenges
• Ensuring microbial stability of pet
food and pet treats
© Kemin Industries, Inc. and its group of companies 2018. All rights reserved. ®™ Trademarks of Kemin Industries, Inc., U.S.A.
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Managing Fat and Oil Risks
• Inherent ingredient risks
• Oxidation – Fats and oils require antioxidant addition to
preserve quality and meet shelf-life requirements
• Microbial Contamination – Fat is coated onto kibble
externally after extrusion kill step. Topical fat
contamination can be managed by several methods:• Sanitation
• Temperature / Time dependence
• Adjustment of pH in aqueous portion of fat can provide
secondary benefit of influencing microbial levels
• High prevalence of recalls associated with microbial
contamination
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Organic Acids and Bacterial Cell Function-Bactericidal mode of action of organic acids
PRE-12-00050
H+ H+ H+
BacteriapH=7.5
R-, H+
Low pH Environment
RH
R-, H+
Ingested
Organic Acid[intact]
RHRHR-, H+
Clifford A. Adams Nutricines, Food Components in Health and Nutrition, Nottingham University Press, 1999.
F.M. Bartlett Control of Foodborne Pathogenic and Spoilage Bacteria Using Organic Acids, Centre for Food and Animal Research,
Ottowa, Ontario, 1995.
Barnes et al., 1979 and Ziprin et al., 1993.
ATP ADP + Pi
Proton PumpH+
Cell Envelope
Decreased
Cell pH
Depletion of
Energy and
increase in
cell
dysfunction
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Reduction of Microbial Load - Method
• A study was initiated to determine the effect of a product
formulation on Salmonella spp.(S. typhimurium, S.
schwarzengrund, S. infantis) survival in chicken fat stored at
130 °F for up to 240 minutes.
• Chicken fat was inoculated using a three strain Salmonella
cocktail at two different concentrations (103 & 106 CFU/g).
• Warm (130 °F), inoculated chicken fat held under slightly
agitated conditions for up to 240 minutes to mimic chicken fat
load-out at a rendering facility.
• Each sample was treated with a product formulation to obtain
a dose response to reduce the microbial load in the fat.
SD-16-00038
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Reduction of Microbial Levels
Low Inoculum (103 CFU/g)
SD-16-00038
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Reduction of Microbial Levels
High Inoculum(106 CFU/g)
SD-16-00038
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Agenda
• Microbial Risk Overview
• Animal Fat Risks
• Understanding Meat Slurry
Challenges
• Ensuring microbial stability of pet
food and pet treats
© Kemin Industries, Inc. and its group of companies 2018. All rights reserved. ®™ Trademarks of Kemin Industries, Inc., U.S.A.
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Growth in Meat Usage
• Canned petfoods are up to 95%
meat
• Dry petfoods can contain up to 75%
fresh meat
• Pet treat sales increasing
• High meat treats, soft-moist treats
are up to 35% moisture
• Some products are minimally
processed and have elevated risk
• Growth of raw petfoods
http://www.petfoodindustry.com/articles/6431-tbt-raw-pet-food-growth-continues-despite-concernshttp://www.prnewswire.com/news-releases/packaged-facts-pet-treat-market-grows-6-exceeds-5-billion-300114679.html
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Preservation of Meat Ingredients• Meat ingredients are commonly added to kibble, treats and
canned foods, as well as raw diets
• Poor quality meat ingredients have been linked to quality
issues in finished pet food products
• Opportunity to provide a natural preservation system to
ensure better quality meat ingredients and pet food
Shutterstock.Image ID: 298187921, 329673998, 219354403, 120673114, 256152361, 250489417, 225454045, 150856865,113053381; IMG-KN-00013, IMG-KN-00014
Proposed addition of
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Managing Risks Associated with
Fresh/Frozen Meat• Inherent ingredient risks
• Microbial Risk – Meat slurries have high microbiological risk
• High prevalence of petfood recalls associated with microbial contamination
• Elevated incidence of raw petfood contamination with Pathogens
• Increase in Biogenic Amine levels• Elevation of free fatty acid levels• Negative impact on palatability
• Oxidation Risk – Meat slurries require antioxidant addition to preserve quality and meet shelf-life requirements
• Effect on ingredient nutrition• Negative impact on palatability
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Raw Material Antioxidant Treatment
SD-15-00007
0
1
2
3
4
5
6
7
untreated soy oil 1% Naturox 50K 2% Naturox 50K
Pero
xid
e V
alu
es (
meq/k
g s
am
ple
)
Treatments
Mechanically Separated Chicken
Day 2
Day 1
4
Day 2
8
Day 1
4
Day 2
Day 5
6
Day 8
4
Day 8
4
® ®
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Amino Acid Precursors and
Biogenic Amines• Categorized as either
vasoactive or psychoactive
• Vasoactive amines
include tyramine
• Psychoactive amines
include histamine,
putrescine, & cadaverine
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Parent Amino
Acid
Biogenic Amine
Histidine Histamine
Lysine Cadaverine
Tyrosine Tyramine
Tryptophan Tryptamine
Serine Ethanolamine
Methionine Spermidine/spermine
Arginine Agmatine/putrescine
Phenylalanine Phenethylamine
Aspartic acid Beta-alanine
Glutamic acid Gamma-amino butyric acid
Threonine 2-hydroxypopylamine
Cysteine Beta-mercaptoethylamine
Ornithine Putrescine/spermidine
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Biogenic Amines
Ruiz –Capillas. 2004
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Inhibition of Meat Spoilage Organisms• ALLINSUR™ M-TC Dry contains an innovative blend of
natural acids and antioxidants
• Recommended application rate 0.75%
• ALLINSUR™ M-TC Dry and the Acid control microbial
spoilage organisms at 0.75% application rate
Enterobacteriacea Lactic acid bacteria Psychrotrophs
SD-16-00123
• Chicken slurry shown, similar performance in Salmon and Turkey slurries
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Inhibition of Meat Spoilage Organisms• Synthetic antioxidant containing blend effective
Enterobacteriacea
SD-16-00123
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Meat Slurry Preservation-
Biogenic Amines
Kemin internal document SD-16-00123
• Chicken slurry with 0.75% treatment
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Meat Slurry Preservation-
Biogenic Amines
Kemin internal document SD-16-00123
© Kemin Industries, Inc. and its group of companies 2018. All rights reserved. ®™ Trademarks of Kemin Industries, Inc., U.S.A.
Biogenic
Amines
Day 0
Untreated
Day 4
Untreated
Day 4
ALLINSUR
Day 4
Synthetic
Day 6
Untreated
Day 6
ALLINSUR
Day 6
Synthetic
Cadaverine 9 180 15 15 224 19 17
Putrescine 3 98 3 3 127 10 11
Tyramine 13 77 62 88 67 84 97
Spermine 16 24 27 37 24 35 38
Spermidine 10 20 17 19 9 19 11
Histamine 1 8 3 2 14 26 33
Agmatine <1 <1 <1 <1 8 <1 8
Total 52 395 127 164 473 190 215
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Natural Meat Slurry Preservation-
TBARS
Kemin internal document SD-16-00123
• Chicken slurry with 0.75% treatment
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Treatment ID TBARS (mg/kg)
Day 1
TBARS (mg/kg)
Day 8
Control 1.58 6.19
Acid Control 2.54 13.84
ALLINSUR™ M-TC Dry 1.19 4.75
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Meat Slurry Preservation- Oxidation
Kemin internal document SD-16-00123
• Fresh chicken slurry stored at 4oC
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Synthetic Meat Slurry Preservation-
Oxidation
Kemin internal document SD-16-00123
• Fresh chicken slurry stored at 4oC
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Meat Slurry Preservation
Diet Shelf Life
• 23.5% Chicken Slurry
• Chicken Meal, Chicken fat
• 16% Crude Fat
• 500ppm NATUROX® Plus Dry in core, 0.75% ALLINSUR™ M-TC Dry in slurryCLS project 16N006629-v01, 16N007150-v01, 16N007607-v02, 16N008101-v01, 16N008478-v01, 16N008913-v01, 16N009195-v01
0.0
1.0
2.0
3.0
4.0
5.0
6.0
7.0
0 2 4 6 8 10 12
Per
oxi
de
valu
es (
meq
/kg
sam
ple
)
Time (weeks at 37C)
NPD / Untreated
NPD / Acid only
NPD /ALLINSUR™ M-TC Dry
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www.kemin.com/assurancewww.kemin.com/assuranceKemin internal document SD-16-00123
• Palatability of aged, untreated meat slurry (black bars) compared
to aged, ALLINSUR™ M-TC Dry treated meat slurry (orange
bars). Dogs (N=20) showed preference toward kibbles made with
treated meat slurry.
Aged Meat Slurry Preservation-
Dog Palatability
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Aged Meat Slurry Preservation-
Cat Palatability
0.482
0.631
0.556
0.00
0.10
0.20
0.30
0.40
0.50
0.60
0.70
0.80
0.90
1.00
Day 1 Day 2 Average
Inta
ke R
atio
Allinsur M-TC Dry Untreated chicken / salmon
Turkey Salmon Chicken/Salmon
• 25% Meat Slurry in recipe
• Palatability of aged, untreated meat slurry (black bars) compared to aged,
ALLINSUR™ M-TC Dry treated meat slurry (orange bars). Meat slurry refrigerated
with either treatment 4 days prior to extrusion
• Cats (N=20) showed no statistical preference toward untreated meat
0.456
0.715
0.586
0.00
0.10
0.20
0.30
0.40
0.50
0.60
0.70
0.80
0.90
1.00
Day 1 Day 2 Average
Inta
ke R
atio
Allinsur M-TC Dry Untreated Turkey
0.561 0.574 0.567
0.00
0.10
0.20
0.30
0.40
0.50
0.60
0.70
0.80
0.90
1.00
Day 1 Day 2 Average
Inta
ke R
atio
Allinsur M-TC Dry Untreated Salmon
Kemin internal document SD-16-00123
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Agenda
• Microbial Risk Overview
• Animal Fat Risks
• Understanding Meat Slurry
Challenges
• Ensuring microbial stability of pet
food and pet treats
© Kemin Industries, Inc. and its group of companies 2018. All rights reserved. ®™ Trademarks of Kemin Industries, Inc., U.S.A.
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Prevention of Spoilage in Treats
• Wide variety of product forms
• Biscuits, Raw, high moisture, soft-moist, meat
snacks, formed jerky, sliced jerky, rawhide/natural
chews, bones, etc…
• Inherent product risks• Microbial – Many product forms are at high risk due to
high water activity / high moisture and can be managed
by several interventions
• Sanitation
• Packaging
• Addition of preservation technology
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0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1.0
Water Activity
Rel
ativ
e R
eact
ion
Rat
e
Mo
istu
re
Lipid
Oxidation
Moisture Sorption
Isotherm
Water Activity Affects Biological Activities
Lubuza, T. P. 1971. Kinetics of Lipid Oxidation in Foods, CRC Crit. Rev. Food Technol. 2: 355-405.
Increasing level of Microbial Risk
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• Organic acids and their salts are considered inhibitory agents
• Undissociated form penetrates the bacteria cell wall and disrupts
the normal physiology.
• The more undissociated the acid, the greater the disruption
• The greater the disruption, the greater the inhibition
• Impact pH sensitive bacteria: Escherichia coli, Salmonella spp,
C. perfringens, Listeria monocytogenes and Campylobacter
species
Propionate Acetate Lactate Citrate
Organic Acids
Sources:
1. Journal of Applied Bacteriology 1996, 81, 147-1 53, Metabolic activities of Listeria monocytogenes in the presence of sodium propionate, acetate, lactate and citrate., Y.
Kouassi and L.A. Shelef , Department of Nutrition and Food Science, Wayne State University, Detroit, MI, USA
2. Foodborne Pathogens and Disease 2012, 9, 1126-1129. Comparing Organic Acids and Salt Derivatives as Antimicrobials Against Selected Poultry-Borne Listeria
monocytogenes Strains In Vitro. , J.F.R. Lues and M.M. Theron.
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Impact of pH on Microbial Effectiveness
pH
Un-dissociated acid (%) Propionic Lactic Acetic
99 2.87 1.83 2.76
95 3.59 2.55 3.48
90 3.92 2.88 3.81
80 4.27 3.23 4.16
70 4.50 3.46 4.39
60 4.69 3.65 4.58
50 4.87 3.83 4.76
40 5.05 4.01 4.94
30 5.24 4.20 5.13
20 5.47 4.43 5.36
10 5.82 4.78 5.71
1 6.87 5.83 6.76
0.5 7.17 6.13 7.06
• Amount of un-dissociated acid determines effectiveness
• The pKa of lactic acid is lower than propionic and acetic
acids, thus more is required to have the same impact on
microbes
pKa = pH
where 50% is
un-dissociated
Pre-14-00062
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PREVION™ VC Dry Application RatesTypical
• Potassium sorbate application rate typically ½ PREVION
• PREVION application replaces Phosphoric acid and other
acidifiers
• % Moisture, water activity, and pH all involved in
resistance to mold
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Sample Type % Moisture Aw pH
PREVION
Application (%)
Biscuit 10 0.60 6 0.3 - 0.5
Jerky treat 10 0.65 5 0.3 - 0.5
Crunchy cat treat 12 0.60 7 0.3 - 0.5
Diets 9 0.70 7 0.3 - 0.5
Semi moist 20-30 0.6-0.8 5 0.6 - 1
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Evaluating Mold Control and Shelf
Life of Treats• Mold Challenge
• Treats are individually placed in petri dishes, then inoculated with
10 µL of a 0,105, 106, and 107 spore/ml of Eurotium spp
• Treats are placed in an incubator set to accelerate mold growth
(28°C, 86-90% Relative Humidity [RH])
• Treats are monitored daily for mold growth using 10-20X
magnification
• Shelf life• ~ 50 grams of treats placed into the KN stock room (ambient
temperature, controlled humidity ~ 50%)
• The bags are then monitored for mold growth daily visually with the
naked eye
• Other Tests• pH (10% solution), water activity, moisture, mold and yeast counts
were tested on incoming treats
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Trial #1 Initial DataTable 1. Trial #1: Semi-Moist Pet treats initial test results.
Treatment pH Water Activity % Moisture Mold Counts
(cfu/g)*
Yeast Counts
(cfu/g)
Negative Control 5.58 0.780 21.81 <10 2,600
Cultured Whey 5.67 0.801 25.00 <10 21,000
PrevION™ VC Dry 5.13 0.774 23.22 <10 4,000
* Limit of detection for plate count method is 10 cfu/g.
SD-15-00112
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Trial #1 Data: Mold Challenge
SD-15-00112
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Trial #1 Data: Palatability
SD-15-00112
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Mold Testing Methods
• Days to Mold
• Sample is placed in beaker with mesh top
• Beaker is placed into humidified chamber
• Mold Challenge
• Mold spores applied to treat
PO-16-00012
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Testing Methods
Mold Challenge
PO-16-00011
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Mold Challenge Shelf Life
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Table 1. Trial #1: Semi-Moist Pet treat results.
* Limit of detection for plate count method is 10 cfu/g.
SD-15-00112
Treatment pHWater
Activity% Moisture
Challenged
Days to
Mold
Ambient
Shelf life
Negative
Control5.58 0.780 21.81 5 30 Days
Cultured
Whey5.67 0.801 25.00 5 17 Days
PREVION™
VC Dry5.13 0.774 23.22 30 2 years
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MOLD CHALLENGE SHELF LIFE STUDY
0
2
4
6
8
10
12
0 25 50 75 100 125 150 175 200 225 250 275 300 325 350 375
TIME (days)
CO
2 V
AL
UE
(%
)
#1, 9% moisture
#1, 11% moisture
#1, 13% moisture
#1, 15% moisture
#2, 9% moisture
#2, 11% moisture
#2, 13% moisture
#2, 15% moisture
Mold Challenge Shelf Life Study
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• 3.3lb/ton Myco Curb added
• #1 = Untreated
• #2 = Myco Curb Dry treatment
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Effect of Antimicrobial on Mold Growth in Dry Dog
Food at Elevated Moisture and Water Activity
CO2 Production of Dry Dog Food at 12% Moisture
0% Calcium Propionate
Aw .726
0.15% Calcium Propionate
Aw .729
0.30% Calcium Propionate
Aw .741
0
2
4
6
8
10
12
14
16
18
20
0 50 100 150 200 250
% C
O2
TIME (Days)
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Optimizing Mold Inhibitor Performance• Optimize dose and point of application (limit
topical application)
• Mold inhibitors in liquid digests are not adequate
to protect the finished product
• Palatability will not be affected if level and
dispersion are good
• Palatability Intake Ratios (A/A+B; 0.5 = parity)
Propionic
Acid Level
(%)
Dog
Palatability
Intake Ratio
Cat
Palatability
Intake Ratio
0.15% 0.65 0.52
0.30% 0.43 0.27
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The Challenge of Shelf Life
• The value of controlling oxidation and microbial growth is well recognized
• Shelf life risk and risk mitigation is measureable and shelf life targets, in most cases, are achievable
• A shelf life program which includes proper antioxidant application and appropriate microbial control is essential for assuring product safety, quality and customer loyalty
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Kemin Has Expertise Along Entire Supply Chain
Food Safety Antioxidants Palatants
SLAUGHTERHOUSES FRESH/FROZEN MEAT
COLLECTION
RENDERING PET FOOD INDUSTRY DOGS & CATS
Health & Nutrition
© Kemin Industries, Inc. and its group of companies 2018 all rights reserved. ®™ Trademarks of Kemin Industries, Inc., U.S.A.
Food Safety
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THANK YOU
© Kemin Industries, Inc. and its group of companies 2018. All rights reserved. ®™ Trademarks of Kemin Industries, Inc., U.S.A.