Prevention of foodborne pathogens
Foodborne pathogens have been identified as the cause of several common illnesses associated with improper food production. Preservatives such as lactates are necessary to regulate the bacteria that grow naturally in foods such as meats, dairies and cheeses. By maintaining proper pH levels and preventing the growth of fungi and bacterial pathogens, food safety can be assured. Using natural ingredients derived from renewable resources assists in maintaining food quality by eliminating unexpected side effects and interactions from chemically altered foods.