Corn meal has been a staple of the American diet since before the pilgrims set foot in the new world. They adopted it from Native Americans, who had been eating it for thousands of years. The pilgrims would ground it into a porridge known as “samp.”
During WWI, the US government positioned the use of corn meal as patriotic in lieu of wheat flour since flour products were being used to feed the troops overseas.
Corn meal today is making a resurgence due to its gluten free properties and growth in popularity in Latin American cuisine.
As a low moisture food, corn meal presents some unique challenges for pathogen testing. Salmonella is a commonly tested pathogen in corn meal. One of the challenges of Salmonella is that it has a very low infectious dose and can lay dormat in low moisture foods. This emphasizes the need to detect very low levels of pathogen that may be present in this heavily processed product.
Roka technology incorporates three unique molecular technologies within its Salmonella pathogen Detection Assay which enables low level detection with only 24 hour enrichment, even in these traditionally difficult matrices. For more infomation on corn meal and food pathogen testing, download our comparative matrix summary on corn meal.