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, visitwww.3M.com/foodsafety.