3M and Kraft Foods Collaborate for New Procedural Innovation
Lactic acid bacteria testing is not mandated by government regulation; however, quality-focused food manufacturers around the world, such as Kraft Foods.
Sep 26 2011 --- 3M Food Safety is pleased to announce a new test called the Aerobic Procedure for Lactic Acid Bacteria. This procedure enumerates lactic acid bacteria in food and environmental samples by integrating a unique combination of the 3M Petrifilm Aerobic Count Plate, a pH indicator and MRS (deMan, Rogosa and Sharpe) media.
The new procedure is the result of a long-term relationship with Kraft Foods, headquartered in Northfield, IL, USA. Kraft Foods approached 3M Food Safety to create a new procedure as an easier solution for monitoring shelf-life and environmental samples for food products, such as raw and ready-to-eat (RTE) meats. Use of this procedure was recently approved for internal validation by Kraft Foods quality, and 3M Food Safety is now releasing this method for global food manufacturers.
While lactic acid bacteria typically do not cause illness if ingested, they can change the color and flavor of food products. Lactic acid bacteria testing is not mandated by government regulation; however, quality-focused food manufacturers around the world, such as Kraft Foods, choose to monitor lactic acid bacteria in their products and environments to ensure customer satisfaction.
"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."
