Food preserving applications
MIRENAT® products offer great advantages as food preservatives:
- Reduces the risk of presence of pathogens such as Listeria monocytogenes, Salmonella spp and Escherichia coli.
- Broad spectrum of activity against all types of microorganisms, which allows to prolong the shelf life of food products.
- It does not modify the organoleptic properties of the treated products.
In the European Union, the use of LAE® is approved by Regulation (EU) No 506/2014 for heat-treated meat products (except for emulsified sausages, smoked sausages and liver paste) at a dose of 160 mg/kg. This same dose applies to Israel and Turkey. In other industries, when its use is not authorised in the European Union, it can be used in products to be exported outside the EU.
In other countries, such as USA, Mexico, Colombia, Australia, New Zealand and Canada, the usual dose is 200 mg/Kg.
In the USA, when LAE® is applied at a dose of 44 mg/kg to the product surfaces, or when applied in fresh meat, it is considered a processing aid. Therefore, labelling is not required.
In the CODEX, the use of LAE® is approved for meat products, cheese products and fish products at a dose of 200 mg/kg.
Please click on the following links to learn about application and dosage approved for each application and country worldwide.
MIRENAT®-GA: LAE® formulation. Surface treatment.
Fresh and processed fish
MIRENAT®-NSF: Solid preservative based on LAE®.
MIRENAT®-G: LAE®formulation for beverages.