A tool to help determine the amount of lactate and diacetate to control Listeria is on demonstration at the Purac stand under the FiE roof this week. Recent outbreaks of Listeriain Europe and the USA reveal the need by food companies to integrate safety hurdles in meat and poultry products. Oscar Mayer, a division of Kraft General Foods, has developed the Opti.form Listeria control model which predicts the growth of Listeria monocytogenes in cooked meat, cured meat and poultry products. The model includes parametres such as final moisture content, salt level, sodium/potassium lactate level and sodium diacetate level. In harmony with this new tool, natural lactic acid manufacturer Purac presented at the FiE this week PURASAL Opti.Form, a formulation based on sodium or potassium lactate and sodium diacetate. Both lactate and diacetate possess anti microbial properties to extend shelf life and increase safety of meat and poultry products. PURASAL Opti.Form, a liquid formulation that contains 60 per cent dry solids, is available in a sodium lactate and a potassium lactate version.
