Natamycin 7681-93-8

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In Meat Products
Sausages: During sausage processing, natamycin can be added to the meat mixture before stuffing or sprayed onto the sausage surface. It inhibits mold and yeast growth, preventing spoilage and off-flavors caused by microbial contamination. It does not negatively impact the color, flavor, or texture of sausages, helping to maintain their quality and extend shelf life.
Ham: For ham products, natamycin can be applied via soaking or coating to effectively inhibit surface microbial growth, preventing mold and spoilage. This extends storage time while preserving the ham’s unique flavor and texture.

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