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Farmland National Beef Packing Company announced it has licensed the commercial development rights for activated lactoferrin, a new food safety technology that protects consumers from harmful bacteria that may be found in meat. The development rights were licensed from A.S. "Narain" Naidu, Ph. D., a medical microbiologist who directs the Center for Antimicrobial Research at California State Polytechnic University, Pomona. Dr. Naidu's invention involves an activated form of lactoferrin, a natural protein from cow's milk that is applied to meat surfaces during processing and packaging. Laboratory tests indicate the activated form of lactoferrin is effective against more than 30 different kinds of harmful bacteria, including E. coli 0157:H7, Salmonella and Campylobacter. "Bringing the safest meat products to market has always been critically important to us, and this technology is the most appealing new development we've uncovered to date," said. John R. Miller, chief executive officer of Farmland National Beef. |
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