Detection time of spoilage organisms reduced 50% at Cheseborough-Ponds
1985
An instrumental method has been used by a food manufacturer to decrease the time of analysis for spoilage microorganisms in tomato pastes and sauces. The method is based on asceptic introductionof a sample into a sterile bottled growth medium containing a C-14 labeled substrate (e.g. glucose). If microorganisms are present, they brak down the labeled substrate to form C-14 labeled CO2 which is detected by head-space sampling of the bottled sample. The instrument both detects and quanitifies the CO2 produced by bacteria that present in the food sample, providing readings in 60 seconds. (wz)
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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