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Gotcha! New technology speeds up bacterial testing in food

A promising technology that could potentially revolutionize the process of testing bacterial viability in food

Date:
September 12, 2023
Source:
Osaka Metropolitan University
Summary:
Researchers have developed a measurement technique that rapidly measures the number of viable bacteria in food products. They have succeeded in drastically reducing the inspection time from 2 days to about 1 hour. With this technology, it will be possible to confirm food safety before shipment from factories and prevent food poisoning.
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Researchers have developed a measurement technique that rapidly measures the number of viable bacteria in food products. They have succeeded in drastically reducing the inspection time from 2 days to about 1 hour. With this technology, it will be possible to confirm food safety before shipment from factories and prevent food poisoning.

It is said that haste makes waste, but researchers from Osaka Metropolitan University have proven that doing things rapidly does not necessarily mean working ineffectively. A research group led by Professor Hiroshi Shiigi at the Graduate School of Engineering, Osaka Metropolitan University has developed a technology that can rapidly and accurately determine the number of viable bacteria in food products electrochemically, using tetrazolium salt (MTT), a water-soluble molecule.

One of the most important assessment indicators for ensuring that food is free from contamination is the number of viable bacteria. However, conventional measurement methods take up to 2 days to yield results, and these results are only available after the food has been shipped from the factory -- leading to potentially fatal consequences. Therefore, it is imperative to have a testing method that speeds up the process of identifying bacterial contamination before shipment.

The researchers have succeeded in drastically reducing the inspection time from 2 days to about 1 hour, regardless of the bacterial species. "With this method, we can quickly measure the number of viable bacteria, allowing us to confirm the safety of food products before they leave the factory and to prevent food poisoning," Professor Shiigi explained. "This method does not require complicated operations or expensive equipment. Therefore, we will continue to optimize the measurement conditions and expect to see the development of a portable sensor in line with the development of research aimed at practical applications."


Story Source:

Materials provided by Osaka Metropolitan University. Note: Content may be edited for style and length.


Journal Reference:

  1. Hikaru Ikeda, Akira Tokonami, Shigeki Nishii, Xueling Shan, Yojiro Yamamoto, Yasuhiro Sadanaga, Zhidong Chen, Hiroshi Shiigi. Evaluation of Bacterial Activity Based on the Electrochemical Properties of Tetrazolium Salts. Analytical Chemistry, 2023; 95 (33): 12358 DOI: 10.1021/acs.analchem.3c01871

Cite This Page:

Osaka Metropolitan University. "Gotcha! New technology speeds up bacterial testing in food." ScienceDaily. ScienceDaily, 12 September 2023. <www.sciencedaily.com/releases/2023/09/230912110153.htm>.
Osaka Metropolitan University. (2023, September 12). Gotcha! New technology speeds up bacterial testing in food. ScienceDaily. Retrieved June 16, 2024 from www.sciencedaily.com/releases/2023/09/230912110153.htm
Osaka Metropolitan University. "Gotcha! New technology speeds up bacterial testing in food." ScienceDaily. www.sciencedaily.com/releases/2023/09/230912110153.htm (accessed June 16, 2024).

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