3M, Kraft Foods partner on new test
Oct. 3, 2011
by Meat&Poultry Staff
ST. PAUL, Minn. – After developing a test to identify lactic acid bacteria for Kraft Foods, 3M Food Safety has announced the availability of the testing method, known as the Aerobic Procedure for Lactic Acid Bacteria, commercially available to other food processors. Food and environmental testing for lactic acid bacteria is conducted using a combination of the 3M Petrifilm Aerobic Count Plate, a pH indicator and MRS (deMan, Rogosa and Sharpe) media.
Northfield, Ill.-based Kraft Foods approached 3M to create a solution for monitoring shelf-life and environmental samples for food products, including raw and ready-to-eat (RTE) meats. Use of this procedure was recently approved for internal validation by Kraft Foods quality.
While lactic acid bacteria is not known for causing foodborne illness if consumed, researchers say they can influence color and flavor in food. The bacteria testing is not a regulatory requirement, but many companies opt to monitor it as a matter of quality control.
“This new procedure will be a great tool for companies wanting to assess quality, and ensure product consistency and a longer shelf-life,” said Bob Young, senior technical specialist, 3M Food Safety. “This collaboration is also a great illustration of 3M’s commitment to working hand-in-hand with our clients to find solutions that help them achieve their goals.”
For more information, visit www.3M.com/foodsafety