The dairy industry has come a long way when it comes to the microbial quality of finished products. In general, the industry is doing a good job of staying out of the headlines.

Dairy processors have long relied on pasteurization, which applies mild heat to a product for a set amount of time, to eliminate pathogens and extend the shelf life of products. Unfortunately, the process can negatively impact the sensorial and nutritional aspects of the product.

The 3M Molecular Detection system is said to be a fast, accurate and easy-to-use method of detecting dangerous pathogens, like Salmonella, E. coli O157 and Listeria.