Worst-case initial contamination calculation results in reduced losses in supermarkets

09 December 2021

Thanks to the smartfood R&D calculation of the worst-case initial contamination Listeria monocytogenes, our clients can work with a significantly longer shelf-life for cooled products. In addition, it is possible that our clients need less or no added preservatives at all. 

Adding fewer preservatives will result in a reduction in production costs, and usually in higher productive efficiency. The addition of preservatives commonly results in higher moisture seepage during the production process, which reduces productive efficiency. 

In addition, supermarkets will suffer fewer losses with a longer product shelf-life. We can thus contribute to cost savings in addition to a better environment, because less loss means less waste of food. Greater production efficiency results in more sustainable use of increasingly scarce raw materials. 

Worst-case initial contamination calculation results in reduced losses in supermarkets

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