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)
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