Food Safety Magazine

PRODUCTS | February/March 2014

Pathogen Detection in Canned Foods

Pathogen Detection in Canned Foods

Lab M has added a new product to its range of dehydrated culture media for the detection of anaerobic organisms associated with sulfide spoilage in food. Using a modification of a formulation originally developed by the National Canners Association of America, Lab M’s new Iron Sulfite Agar is able to detect those organisms associated with sulfide spoilage of low-acid canned foods, such as meats, milk and vegetables.

Lab M | 44 (0) 1618203833 | www.labm.com