26 May 2025 SGS now offers lactic acid and acetic acid testing

SGS adds lactic acid and acetic acid testing to its services in South Africa to support solutions in sustainable food production….

In announcing this new service, SGS says it’s happy to add this to its inventory, helping food industry clients to safeguard against food spoilage, food poisoning and food waste.

The fermentation process has long been known to extend the shelf life of food products. Lactic acid bacteria (LAB), provide a natural, organic way to preserve food and form one of the oldest forms of bio-preservation, enhancing food safety, prolonging shelf life and often boosting nutritional value.

New lactic acid testing services, alongside acetic acid and lactic acid bacteria testing, provide safe and effective ways to access this bio-preservation method in order to eliminate foodborne pathogens and reduce food waste by preventing spoilage.

Protection against food poisoning

Shelf life and food waste are not the only positive outcomes from this organic method. Lactic acid bacteria work to prevent harmful pathogens in food, such as salmonella, E coli and listeria, thus creating extra protection against food poisoning.

Lactic acid bacteria inhibit pathogens through the lactic acid fermentation of sugars into acid, as well as the production of a range of metabolites with antimicrobial properties such as hydrogen peroxide, acetic acid, antifungal compounds and bacteriocins.

Lactic acid bacteria and its microbial byproducts therefore keep bacterial populations in check and prevent them from growing out of control, creating protection from any other contaminating organisms.

For more information, contact SGS Health & Nutrition at [email protected]