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Food & Beverage

3M, Kraft Foods collaborate for new testing procedure

September 23, 2011
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ST. PAUL, Minn. — 3M and Kraft Foods have collaborated on a new testing procedure to help food manufacturers enumerate lactic acid bacteria in food and environmental samples, according to a press release.

The testing procedure, called “Aerobic Procedure for Lactic Acid Bacteria,” numerates 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 media.

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.

“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 for 3M Food Safety.
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