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About Joseph Frank
Expertise
Biofilm and pathogen control in food processing including Salmonella, Listeria, E. coli O157:H7 and spoilage microorganisms. Sanitation in meat, dairy, and fresh produce industries.

Experience
Employment history: Professor in the Department of Food Science and Technology at the University of Georgia for 23 years. Teach food microbiology and food fermentations classes.

Organizations: IFT, IAFP, ADSA, ASM

Publications: Journal of Food Protection, Journal of Food Science, Journal of Food Safety, Letters in Applied Microbiology.

Awards: Gist Brocades Research Award from the ADSA

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Food Engineering/Manufacturing - seafood pate preservatives

Expert: Joseph Frank - 3/7/2001

Question
I am looking to extend the shelf life of a tuna pate that my company produces. I learned about a preservative, Natamycin, from a cream cheese container and was wondering if you know about this particular preservative or could suggest any alternatives.

Thank you for your time and assistance,

Steve Price

Answer
Mr. Price:
Natamycin may reduce spoilage due to molds in your product. However, I would use this with caution, since pate products have been assigned by USDA as high risk for Listeria monocytogenes food poisoning. Increasing your shelf life would likely increase the risk of disease transmission. I suggest you get professional help either from your university extension servive or a consulting company.

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