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Supplier Advertising and Developments |
Purac America, Inc.
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OptiForm Listeria Control Model PURAC introduces model that helps to enhance food safety
Lincolnshire, Illinois. (May 1, 2001) - PURAC America announced the introduction of a scientific model, the OptiForm Listeria Control Model™ for use in retarding the growth of Listeria in cured meat and poultry products. The OptiForm Listeria Control Model, based on ingredient technology developed by Oscar Mayer Foods*, is a tool to calculate appropriate levels of potassium or sodium lactate and sodium diacetate to control or retard the growth of Listeria in cured meat and poultry products. This new safety tool is now available to the meat and poultry industry without restrictions. In appropriate formulations it can help make a broad range of cured products, from hot dogs to hams, safer. The OptiForm Listeria Control Model works by having the processor enter in the amount of salt, product moisture, sodium or potassium lactate and sodium diacetate in a cured product. The resulting calculations would predict how Listeria monocytogenes would grow during storage at 40°F. Under an agreement with Oscar Mayer Foods, PURAC America will make the OptiForm Listeria Control Model available to interested parties in CD-Rom format free-of-charge for evaluating appropiate uses of the model in manufacturing processes and specific product formulations. All decisions to use the model will be at the discretion of the individual meat processing companies.
“PURAC’s sodium and potassium lactate-based ingredient technology has helped to enhance food safety for years now,” said Gerrit Vreeman, president of PURAC America. “This new Listeria control model is another step forward; it confirms the efficacy of lactates as natural antimicrobial agents generally and demonstrates that appropriate combinations of lactates and sodium diacetate can effectively inhibit growth of Listeria.” Vreeman said. “Of course, the ability to control the growth of Listeria in cured meat products will continue to depend upon a number of factors, including conditions at manufacturing and food preparation facilities. The industry must continue its vigilance in the food safety area.” Along with the model, PURAC America has recently introduced several combinations of natural sodium or potassium lactate with sodium diacetate under the brand name PURASAL® OptiFormTM. PURASAL OptiForm can increase product safety throughout the shelf life of processed meat and poultry products when used in appropriate product formulations and good manufacturing processes determined by individual processors.
For further information or to request a free copy of the model in CD-ROM format, contact PURAC America at:
+1 847 634 6330
Purac America, Inc.
111 Barclay Boulevard
Lincolnshire, IL 60069 USA
Phone: (847) 634-6330
Fax: (847) 634-1992
Email: pam@purac.com
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