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Kudos to Acadiana Soy 

To the editor,

I have just a few clarifications to Angelina Chapin's article on Acadiana Soy, "Tough tofu biz" (Food & Drink, Sep. 18), in which I am quoted. Acadiana owner Anna Anderson makes excellent fresh tofu and numerous tofu-based products. Bacteria levels are natural and unrelated to her process or conditions of her facility. Anna runs a good operation with attention to sanitation, quality and food safety. There are no regulations involved here in this situation, but Health Canada has guidelines for maximum levels of bacteria in foods. With any food product, getting extra shelf life and longer best-before dates requires additional processing or ingredients to maintain the safety and quality of the product. It's always a compromise.

By --Steven Owen, industrial technology advisor, National Research Council

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