A rapid chemical spot test for the detection of lactic acid as an indicator of microbial spoilage in preserved foods

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Abstract
A rapid method for the detection of lactic acid in preserved foods was developed, based upon a chemical spot test which does not require solvent extraction or derivatization of the lactic acid in the sample. The test can be completed within 5 min and was shown to confirm microbial spoilage detected by cultural techniques in a range of preserved foods. The test was able to indicate microbial spoilage in samples where cultural techniques failed because the spoilage organisms were dead. The test may not be appropriate for products which have a naturally high lactic acid content.

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