SafePro® cultures are natural food cultures specifically selected to protect meat and prepared food products, including salmon and ready-to-eat salads. They contribute to food safety and flavour while maintaining or extending shelf life, helping you deliver products that reflect the consistency and quality of your brand.

The range includes solutions for various applications:

  • fermented sausages (e.g., SafePro® B-LC-20, B-LC-007);
  • dry-cured ham and raw unsmoked bacon (e.g., SafePro® B-LC-77);
  • prevention of porosity in cooked ham (e.g., SafePro® ImPorous);
  • post-heat-treatment applications (e.g., B-LC-48, B-SF-43, B-FM);
Categories: ,

Features

  • Protective cultures have been developed to enhance food safety in meat products.
  • Technology validated through challenge studies conducted with renowned external institutes (IRTA, Danish Meat Research Institute, IFIP, Silliker Labs, etc.);
  • Includes cultures that control the growth of Listeria monocytogenes;
  • Formulations designed to act as an additional barrier within food safety programs.
  • Natural cultures, fully integrated into the process and easy to label as “starter cultures” or “cultures”;
  • No negative impact on flavour - the culture is live and natural, preserving the sensory profile.

Advantages

  • Improved control of Listeria during product storage—significantly reducing contamination risk;
  • Brand protection: lower risk of recalls, complaints, and reputational losses;
  • Improved product quality Improved product quality, such as cooked ham, by reducing porosity and reducing the presence of gas-producing bacteria.
  • Ease of use: cultures are added directly with the ingredients, without major process changes.
  • Technological flexibility: some cultures can even be applied post-heat treatment (spray-on);
  • Reducing operational costs:

    • fewer rejects and downgrades;
    • faster product flow (reduced inventory and tied-up capital);
    • lower quality control costs;
  • Sustainability: reduced food waste due to improved microbiological stability;

Simplified labelling - cultures are considered GRAS ingredients in most markets.

Applicability

  • Fermented sausages – pathogen inhibition, Listeria control, and stability during maturation;
  • Dry-cured ham, dry-cured products, and uncooked bacon – control of unwanted microflora;
  • Cooked ham – prevention of porosity and improvement of visual quality;
  • Heat-treated products exposed to secondary contamination – post-process spray application (e.g., SafePro® B-LC-48);
  • Sliced MAP-packed products – extended safety during storage (confirmed by the Listeria reduction graph on page 2);
  • Processors implementing advanced food safety programs – SafePro® acts as an additional “hurdle”;

Industrial production environments where brand protection is critical – reducing the risk of microbiological incidents.