3m food safety

A novel analytical method for the quantification of bromate in fresh foods using high performance liquid chromatography (HPLC) with a post-column reaction has been developed. The fresh food sample solutions were pretreated with homogenization, centrifugal ultrafiltration and subsequent solid phase extraction using a strong anion-exchange resin. After separation on a strong anion-exchange chromatography column using a highly concentrated NaCl solution (0.3M) as the eluent, the bromate was quantified by detection using a post-column reaction with a non-carcinogenic reagent (tetramethylbenzidine)...

The fate of the Fusarium mycotoxins deoxynivalenol and nivalenol during the milling of Japanese wheat cultivars artificially infected with Fusarium was investigated. Grain samples with different mycotoxin concentrations were milled using a laboratory-scale test mill to produce eight fractions: three breaking flours (1B, 2B, and 3B), three reduction flours (1M, 2M, and 3M), wheat bran, and wheat shorts. Patent flour for human consumption was made from the 1B, 2B, 1M, and 2M flours, and low-grade flour was made from 3B and 3M flours...

Environmental monitoring using sensitive methods for detection and elimination of harborage sites of Listeria monocytogenes is key to the control of this organism. The 3M Petrifilm Environmental Listeria (EL) Plate-a no enrichment method-was compared with the USDA/FSIS, modified USDA/FSIS (mUSDA), and ISO methods for detection/recovery of L. monocytogenes on 4 environmental surfaces (brick, dairy board, stainless steel, and epoxy resin). The efficacy of 3 sampling devices including the Microbial-Vac system((R)), environmental sponge, and 3M Quick swab in recovering epidemiologically significant strains of uninjured and sublethally injured L...

The U.S. Department of Agriculture has cautioned against slow cooking meat such that the interior temperature increases from 10 degrees C (50 degrees F) to 54.4 degrees C (130 degrees F) in > or = 6 h. During a commercial ham-smoking process, the ham cold point is typically between 10 and 54.4 degrees C for 13 h, but the ham is subsequently exposed to heating sufficient to eliminate vegetative pathogenic bacteria. Thus, production of heat-stable staphylococcal enterotoxin is the primary biological hazard...