It's still dead flesh...

[Guest guest]

Yet they keep trying to find ways to make it " safe " to eat..... and I keep my

fingers crossed that one day people will suddenly wake up and realize they're

eating DEAD FLESH ~ how could that POSSIBLY be made healthy in any way??? I

just don't get it.............

 

 

Food contaminating microbes to be identified by their fingerprints in future

 

 

A new procedure has been developed by UK scientists will enable food

producers to detect the bacterial contamination of their meat products.

 

12/05/2003 In the future, microbes that contaminate food will be “

fingerprinted†as part of a novel way of curbing their antisocial behaviour.

 

It all adds up to a new rapid procedure developed by UK scientists to enable

food producers to detect the bacterial contamination of their meat products.

 

This analytical approach is multi-faceted in that it can not only enhance and

accelerate the detection of microbial spoilage, but also provide rapid,

accurate and quantitative results in real time so that appropriate corrective

action can be taken as soon as possible.

 

The team is from the University of Wales Aberystwyth (UWA) and its findings

caused a stir when they were recently published in the journal, Applied and

Environmental Microbiology.

 

Fourier transform infrared (FT-IR) spectroscopy was used to produce a “

fingerprint†of the biochemical changes that occur on the surface of chicken

breast meat as a result of the growth of microorganisms.

 

These metabolic changes result in a number of organoleptic features that make

the meat unacceptable to the consumer, including changes in appearance

(discoloration), the development of off-odours, slime formation, or changes

in taste.

 

“While the activity of enzymes present in muscle tissue post-mortem can

contribute to a number of changes during storage, it is generally accepted

that detectable organoleptic spoilage is a result of decomposition and the

formation of various metabolites caused by the growth of micro-organisms,â€

team leader Dr Roy Goodacre said.

 

At the time of the project he was with the Institute of Biological Sciences

at UWA. He has since relocated to the University of Manchester Institute of

Science and Technology (UMIST).

 

“We have used spectroscopic analysis to exploit this information so that,

rather than measuring exclusively the presence of bacteria per se on the meat

surface, infrared can be used to measure the biochemical changes within the

meat substrate, enhancing and accelerating the detection of microbial

spoilage,†he said.

 

“We have developed horizontal attenuated total reflectance (HATR) FT-IR spect

roscopy with the most appropriate machine learning algorithms for estimating

the bacterial total viable count directly off the surface of muscle foods.

The effectiveness of this technology has been established through a detailed

investigation of the natural spoilage process on chicken breast muscle.

 

“In addition, this technique is also very rapid (taking a few seconds)

compared to hours to days by conventional means.â€

 

The last decade has seen an exponential increase in the consumer demand for

poultry and poultry products, fuelled in part by dietary health

considerations and the recent BSE and foot-and-mouth crises.

 

Fears over microbiological food safety issues, especially the incidence of

Salmonella spp and Campylobacter spp, in conjunction with consumer demand for

a product of consistently high quality, have focused attention on a

particular area of the food production industry, namely the requirement for a

rapid (fewer than a few minutes) and accurate detection system for

microbiologically spoiled or contaminated meat.

 

At present no such technology exists in the food industry within the hazard

analysis critical control point (HACCP) system for the routine

microbiological safety and quality of meat and poultry products.

 

“To date, more than 40 methods have been proposed to measure and to detect

bacterial spoilage in meats. The major drawback with these is that they are

time consuming, labour intensive and give information about contamination

retrospectively, ie some considerable time after it has happened, and often

when it is too late to take corrective action,†Dr Goodacre added.

 

“Since the ideal method for the online microbiological analysis of meat would

be rapid, non-invasive, reagentless and relatively inexpensive, we feel that

these requirements can all met by the application of this spectroscopic

approach. Now, that we have established this methodology, our next goal is to

test how our approach may aid both food safety regulatory bodies and the

HACCP system.â€

 

The three-year project – called: Rapid detection of food spoilage using

vibrational spectroscopic imaging and machine learning - was funded by the

Agri-Food committee of the UK’s BBSRC. 

 

Source: Dialinfolink.com.au

 

 

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