Patent ID: 8574645

Claim:
A process to preserve a water-containing food product comprising at least about 82% moisture content, the process comprising the step of applying natamycin and nisin in or on the product, wherein: (a) if natamycin and nisin are applied in the product, then (ia) natamycin is present in the product in an amount of 1 to 10 ppm natamycin based on the water content of the product, wherein at least 90% (w/v) of natamycin is dissolved and/or less than 10% (w/v) of natamycin is present in solid form and the natamycin has an average particle diameter of at least 10 micrometers, and (iia) nisin is present in the product in an amount of 0.25 to 20 ppm, and wherein (b) if natamycin and nisin are applied on the product, then (ib) natamycin is present on the product in an amount of 0.01 to 7 ppm natamycin, wherein at least 90% (w/v) of natamycin is dissolved and/or less than 10% (w/v) of natamycin is present in solid form and the natamycin has an average particle diameter of at least 10 micrometers, and (iib) nisin is present on the product in an amount of 0.0001 to 1 ppm.