1
|
Kumarajith TM, Powell SM, Breadmore MC. Isotachophoretic quantification of total viable bacteria on meat and surfaces. Anal Chim Acta 2024; 1296:342253. [PMID: 38401922 DOI: 10.1016/j.aca.2024.342253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 12/18/2023] [Accepted: 01/13/2024] [Indexed: 02/26/2024]
Abstract
BACKGROUND The quantification of microbes, particularly live bacteria, is of utmost importance in assessing the quality of meat products. In the context of meat processing facilities, prompt identification and removal of contaminated carcasses or surfaces is crucial to ensuring the continuous production of safe meat for human consumption. The plate count method and other traditional detection methods are not only labour-intensive but also time-consuming taking 24-48 h. RESULTS In this report, we present a novel isotachophoretic quantification method utilizing two nucleic acid stains, SYTO9 and propionic iodide, for the detection of total viable bacteria. The study employed E. coli M23 bacteria as a model organism, with an analysis time of only 30 min. The method demonstrated a limit of detection (LOD) of 184 CFU mL-1 and 14 cells mL-1 for total viable count and total cell count, respectively. Furthermore, this new approach is capable of detecting the microbial quality standard limits for food contacting surfaces (10 CFU cm-2) and meat (1.99 × 104 CFU cm-2) by swabbing an area of 10 × 10 cm2. SIGNIFICANCE In contrast to the culture-based methods usually employed in food processing facilities, this isotachophoretic technique enables easy and rapid detection (<30 min) of microorganisms, facilitating crucial decision-making essential for maintaining product quality and safety.
Collapse
Affiliation(s)
- Thisara M Kumarajith
- Australia Centre for Research on Separation Science, Chemistry, School of Natural Sciences, Tasmania, Australia; Tasmanian Institute of Agriculture, Tasmania, Australia
| | | | - Michael C Breadmore
- Australia Centre for Research on Separation Science, Chemistry, School of Natural Sciences, Tasmania, Australia.
| |
Collapse
|
2
|
Asadi M, Ghasemnezhad M, Bakhshipour A, Olfati JA, Mirjalili MH. Predicting the quality attributes related to geographical growing regions in red-fleshed kiwifruit by data fusion of electronic nose and computer vision systems. BMC PLANT BIOLOGY 2024; 24:13. [PMID: 38163882 PMCID: PMC10759769 DOI: 10.1186/s12870-023-04661-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/27/2023] [Accepted: 12/04/2023] [Indexed: 01/03/2024]
Abstract
The ability of a data fusion system composed of a computer vision system (CVS) and an electronic nose (e-nose) was evaluated to predict key physiochemical attributes and distinguish red-fleshed kiwifruit produced in three distinct regions in northern Iran. Color and morphological features from whole and middle-cut kiwifruits, along with the maximum responses of the 13 metal oxide semiconductor (MOS) sensors of an e-nose system, were used as inputs to the data fusion system. Principal component analysis (PCA) revealed that the first two principal components (PCs) extracted from the e-nose features could effectively differentiate kiwifruit samples from different regions. The PCA-SVM algorithm achieved a 93.33% classification rate for kiwifruits from three regions based on data from individual e-nose and CVS. Data fusion increased the classification rate of the SVM model to 100% and improved the performance of Support Vector Regression (SVR) for predicting physiochemical indices of kiwifruits compared to individual systems. The data fusion-based PCA-SVR models achieved validation R2 values ranging from 90.17% for the Brix-Acid Ratio (BAR) to 98.57% for pH prediction. These results demonstrate the high potential of fusing artificial visual and olfactory systems for quality monitoring and identifying the geographical growing regions of kiwifruits.
Collapse
Affiliation(s)
- Mojdeh Asadi
- Department of Horticultural Sciences, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
| | - Mahmood Ghasemnezhad
- Department of Horticultural Sciences, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran.
| | - Adel Bakhshipour
- Department of Biosystems Engineering, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran.
| | - Jamal-Ali Olfati
- Department of Horticultural Sciences, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
| | - Mohammad Hossein Mirjalili
- Department of Agriculture, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Tehran, Iran
| |
Collapse
|
3
|
Monitoring Botrytis cinerea Infection in Kiwifruit Using Electronic Nose and Machine Learning Techniques. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02967-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
4
|
Abstract
Fermented foods and beverages have become a part of daily diets in several societies around the world. Emitted volatile organic compounds play an important role in the determination of the chemical composition and other information of fermented foods and beverages. Electronic nose (E-nose) technologies enable non-destructive measurement and fast analysis, have low operating costs and simplicity, and have been employed for this purpose over the past decades. In this work, a comprehensive review of the recent progress in E-noses is presented according to the end products of the main fermentation types, including alcohol fermentation, lactic acid fermentation, acetic acid fermentation and alkaline fermentation. The benefits, research directions, limitations and challenges of current E-nose systems are investigated and highlighted for fermented foods and beverage applications.
Collapse
|
5
|
Lamri M, Bhattacharya T, Boukid F, Chentir I, Dib AL, Das D, Djenane D, Gagaoua M. Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety. Foods 2021; 10:2633. [PMID: 34828914 PMCID: PMC8623812 DOI: 10.3390/foods10112633] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Revised: 10/25/2021] [Accepted: 10/28/2021] [Indexed: 02/07/2023] Open
Abstract
Nanoparticles are gaining momentum as a smart tool towards a safer, more cost-effective and sustainable food chain. This study aimed to provide an overview of the potential uses, preparation, properties, and applications of nanoparticles to process and preserve fresh meat and processed meat products. Nanoparticles can be used to reinforce the packaging material resulting in the improvement of sensory, functional, and nutritional aspects of meat and processed meat products. Further, these particles can be used in smart packaging as biosensors to extend the shelf-life of fresh and processed meat products and also to monitor the final quality of these products during the storage period. Nanoparticles are included in product formulation as carriers of health-beneficial and/or functional ingredients. They showed great efficiency in encapsulating bioactive ingredients and preserving their properties to ensure their functionality (e.g., antioxidant and antimicrobial) in meat products. As a result, nanoparticles can efficiently contribute to ensuring product safety and quality whilst reducing wastage and costs. Nevertheless, a wider implementation of nanotechnology in meat industry is highly related to its economic value, consumers' acceptance, and the regulatory framework. Being a novel technology, concerns over the toxicity of nanoparticles are still controversial and therefore efficient analytical tools are deemed crucial for the identification and quantification of nanocomponents in meat products. Thus, migration studies about nanoparticles from the packaging into meat and meat products are still a concern as it has implications for human health associated with their toxicity. Moreover, focused economic evaluations for implementing nanoparticles in meat packaging are crucial since the current literature is still scarce and targeted studies are needed before further industrial applications.
Collapse
Affiliation(s)
- Melisa Lamri
- Laboratory of Food Quality and Food Safety, Department of Food technology, Université Mouloud Mammeri, Tizi-Ouzou 15000, Algeria; (M.L.); (D.D.)
| | - Tanima Bhattacharya
- Innovation, Incubation & Industry (I-Cube) Laboratory, Techno India NJR Institute of Technology, Udaipur 313003, India;
| | - Fatma Boukid
- Food Safety and Functionality Programme, Institute of Agriculture and Food Research and Technology (IRTA), 17121 Monells, Spain;
| | - Imene Chentir
- Laboratory of Food, Processing, Control and Agroressources Valorization, Higher School of Food Science and Agri-Food Industry, Algiers 16200, Algeria;
| | - Amira Leila Dib
- GSPA Research Laboratory, Institut des Sciences Vétérinaires, Université Frères Mentouri Constantine 1, Constantine 25000 Algeria;
| | - Debashrita Das
- School of Community Science & Technology, IIEST Shibpur, Howrah 711103, India;
| | - Djamel Djenane
- Laboratory of Food Quality and Food Safety, Department of Food technology, Université Mouloud Mammeri, Tizi-Ouzou 15000, Algeria; (M.L.); (D.D.)
| | - Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland
| |
Collapse
|
6
|
Bonah E, Huang X, Aheto JH, Osae R. Application of electronic nose as a non-invasive technique for odor fingerprinting and detection of bacterial foodborne pathogens: a review. Journal of Food Science and Technology 2019; 57:1977-1990. [PMID: 32431324 DOI: 10.1007/s13197-019-04143-4] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/17/2019] [Accepted: 10/24/2019] [Indexed: 01/16/2023]
Abstract
Food safety issues across the global food supply chain have become paramount in promoting public health safety and commercial success of global food industries. As food regulations and consumer expectations continue to advance around the world, notwithstanding the latest technology, detection tools, regulations and consumer education on food safety and quality, there is still an upsurge of foodborne disease outbreaks across the globe. The development of the Electronic nose as a noninvasive technique suitable for detecting volatile compounds have been applied for food safety and quality analysis. Application of E-nose for pathogen detection has been successful and superior to conventional methods. E-nose offers a method that is noninvasive, fast and requires little or no sample preparation, thus making it ideal for use as an online monitoring tool. This manuscript presents an in-depth review of the application of electronic nose (E-nose) for food safety, with emphasis on classification and detection of foodborne pathogens. We summarise recent data and publications on foodborne pathogen detection (2006-2018) and by E-nose together with their methodologies and pattern recognition tools employed. E-nose instrumentation, sensing technologies and pattern recognition models are also summarised and future trends and challenges, as well as research perspectives, are discussed.
Collapse
Affiliation(s)
- Ernest Bonah
- 1School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang, 212013 Jiangsu People's Republic of China.,Laboratory Services Department, Food and Drugs Authority, P. O. Box CT 2783, Cantonments - Accra, Ghana
| | - Xingyi Huang
- 1School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang, 212013 Jiangsu People's Republic of China
| | - Joshua Harrington Aheto
- 1School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang, 212013 Jiangsu People's Republic of China
| | - Richard Osae
- 1School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang, 212013 Jiangsu People's Republic of China
| |
Collapse
|
7
|
Alegbeleye OO, Oyebisi Afolabi WA, Opeolu BO, Khaneghah AM. Impacts of Vending Practices on the Microbiological Quality of Bread in the Ojoo Area of Ibadan, Oyo-State, Nigeria. CURRENT NUTRITION & FOOD SCIENCE 2019. [DOI: 10.2174/1573401313666171016162832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background: Bacterial counts in ready-to-eat foods are a key factor in assessing the microbiological quality and safety of food. Periodic assessment of the microbiological quality of food is necessary to develop a robust database and help to ensure food safety. </P><P> Methods: The bacterial contamination of a total of 336 bread samples collected from two bakeries and 10 vendors in Ojoo Area of Ibadan, Oyo-State, Nigeria (December 2014 -June 2015) was evaluated. The microbiological quality of the bread loaves was investigated using standard microbiological methods (morphological, phenotypic and molecular characterization). </P><P> Results: The results showed that the number of contaminated samples among the vended bread samples was higher than the bakery bread samples and can be summarized as Bacillus megaterium (4.30%), Staphylococcus arlettae (0.005%), Staphylococcus saprophyticus (2.78%), Citrobacter freundii (2.40%), Bacillus flexus (1.64%), Bacillus species (49.59%), Pseudomonas aeruginosa (4.12%), Pseudomonas fluorescens (0.92%), Pseudomonas species (0.045%), Escherichia coli (30.44%) Klebsiella sp. (0.040%) and Aeromonas hydrophila (3.72%). </P><P> Conclusion: The findings demonstrate that the bread samples which become contaminated after transport and handling can be considered a potential hazard to human health in the area. More stringent adherence to food safety regulations should be encouraged and enforced by the appropriate authorities. The findings of this study may be adopted to improve the hygienic conditions of bread distribution chain in the area as well as in other regions of the World.
Collapse
Affiliation(s)
| | - Wasiu Akinloye Oyebisi Afolabi
- Department of Nutrition and Dietetics, College of Food Science and Human Ecology, Federal University of Agriculture, Abeokuta, Nigeria
| | - Beatrice Oluwatoyin Opeolu
- Extended Curriculum Programmes, Faculty of Applied Sciences, Cape Peninsula University of Technology, Cape Town, South Africa
| | - Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Sao Paulo, Brazil
| |
Collapse
|
8
|
Johnson J, Atkin D, Lee K, Sell M, Chandra S. Determining meat freshness using electrochemistry: Are we ready for the fast and furious? Meat Sci 2018; 150:40-46. [PMID: 30576917 DOI: 10.1016/j.meatsci.2018.12.002] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2018] [Revised: 12/08/2018] [Accepted: 12/09/2018] [Indexed: 01/26/2023]
Abstract
Electrochemistry is providing a variety of sensors at an extremely rapid pace. Many of these sensors offer powerful attributes like a multitude of platforms like voltammetry, impedimetry, amperometry and conductometry, as well as sensor-related gains like high sensitivity, selectivity and low cost. It is natural that their applications to food, especially meat freshness determination, are also increasing. Novel methods for rapidly assessing meat freshness are vital for meeting the increasing worldwide demand for meat products. Therefore, we present a short and succinct review of the most promising electrochemical sensor types, including those based on conductive polymers, nanocomposites and metal nanoparticles. From the wide range of sensors that have been designed to detect microbial pathogens and chemical degradation, we have covered a basic snapshot to yield an impression of recent gains in the research genre of meat freshness.
Collapse
Affiliation(s)
- Joel Johnson
- School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton North, QLD 4702, Australia
| | - Dianne Atkin
- School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton North, QLD 4702, Australia
| | - Kyunghee Lee
- School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton North, QLD 4702, Australia
| | - Marie Sell
- School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton North, QLD 4702, Australia
| | - Shaneel Chandra
- School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton North, QLD 4702, Australia; Agri-Chemistry Group, School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton North, QLD 4702, Australia.
| |
Collapse
|
9
|
Kladsomboon S, Thippakorn C, Seesaard T. Development of Organic-Inorganic Hybrid Optical Gas Sensors for the Non-Invasive Monitoring of Pathogenic Bacteria. SENSORS 2018; 18:s18103189. [PMID: 30241405 PMCID: PMC6210542 DOI: 10.3390/s18103189] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/07/2018] [Revised: 09/16/2018] [Accepted: 09/18/2018] [Indexed: 11/17/2022]
Abstract
Hybrid optical gas sensors, based on different organic and inorganic materials, are proposed in this paper, with the aim of using them as optical artificial nose systems. Three types of organic and inorganic dyes, namely zinc-porphyrin, manganese-porphyrin, and zinc-phthalocyanine, were used as gas sensing materials to fabricate a thin-film coating on glass substrates. The performance of the gas sensor was enhanced by a thermal treatment process. The optical absorption spectra and morphological structure of the sensing films were confirmed by UV-Vis spectrophotometer and atomic force microscope, respectively. The optical gas sensors were tested with various volatile compounds, such as acetic acid, acetone, ammonia, ethanol, ethyl acetate, and formaldehyde, which are commonly found to be released during the growth of bacteria. These sensors were used to detect and discriminate between the bacterial odors of three pathogenic species (Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa) grown in Luria-Bertani medium. Based on a pattern recognition (PARC) technique, we showed that the proposed hybrid optical gas sensors can discriminate among the three pathogenic bacterial odors and that the volatile organic compound (VOC) odor pattern of each bacterium was dependent on the phase of bacterial growth.
Collapse
Affiliation(s)
- Sumana Kladsomboon
- Department of Radiological Technology, Faculty of Medical Technology, Mahidol University, Phutthamonthon, Nakhon Pathom 73170, Thailand.
| | - Chadinee Thippakorn
- Center for Research and Innovation, Faculty of Medical Technology, Mahidol University, Phutthamonthon, Nakhon Pathom 73170, Thailand.
| | - Thara Seesaard
- Department of Physics, Faculty of Science and Technology, Kanchanaburi Rajabhat University, Kanchanaburi 71000, Thailand.
| |
Collapse
|
10
|
Ashrafi M, Bates M, Baguneid M, Alonso-Rasgado T, Rautemaa-Richardson R, Bayat A. Volatile organic compound detection as a potential means of diagnosing cutaneous wound infections. Wound Repair Regen 2017; 25:574-590. [DOI: 10.1111/wrr.12563] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2017] [Accepted: 06/22/2017] [Indexed: 12/11/2022]
Affiliation(s)
- Mohammed Ashrafi
- Plastic and Reconstructive Surgery Research; Institute of Inflammation and Repair, Centre for Dermatological Research, University of Manchester, Manchester; United Kingdom
- University Hospital South Manchester NHS Foundation Trust, Wythenshawe Hospital; Manchester United Kingdom
- Bioengineering Group, School of Materials; University of Manchester, Manchester; United Kingdom
| | | | - Mohamed Baguneid
- University Hospital South Manchester NHS Foundation Trust, Wythenshawe Hospital; Manchester United Kingdom
| | - Teresa Alonso-Rasgado
- Bioengineering Group, School of Materials; University of Manchester, Manchester; United Kingdom
| | - Riina Rautemaa-Richardson
- University Hospital South Manchester NHS Foundation Trust, Wythenshawe Hospital; Manchester United Kingdom
- Institute of Inflammation and Repair, Manchester Academic Health Science Centre, University of Manchester; Manchester United Kingdom
| | - Ardeshir Bayat
- Plastic and Reconstructive Surgery Research; Institute of Inflammation and Repair, Centre for Dermatological Research, University of Manchester, Manchester; United Kingdom
- Bioengineering Group, School of Materials; University of Manchester, Manchester; United Kingdom
| |
Collapse
|
11
|
D’Souza AA, Kumari D, Banerjee R. Nanocomposite biosensors for point-of-care—evaluation of food quality and safety. NANOBIOSENSORS 2017. [PMCID: PMC7149521 DOI: 10.1016/b978-0-12-804301-1.00015-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
Nanosensors have wide applications in the food industry. Nanosensors based on quantum dots for heavy metal and organophosphate pesticides detection, and nanocomposites as indicators for shelf life of fish/meat products, have served as important tools for food quality and safety assessment. Luminescent labels consisting of NPs conjugated to aptamers have been popular for rapid detection of infectious and foodborne pathogens. Various detection technologies, including microelectromechanical systems for gas analytes, microarrays for genetically modified foods, and label-free nanosensors using nanowires, microcantilevers, and resonators are being applied extensively in the food industry. An interesting aspect of nanosensors has also been in the development of the electronic nose and electronic tongue for assessing organoleptic qualities, such as, odor and taste of food products. Real-time monitoring of food products for rapid screening, counterfeiting, and tracking has boosted ingenious, intelligent, and innovative packaging of food products. This chapter will give an overview of the contribution of nanotechnology-based biosensors in the food industry, ongoing research, technology advancements, regulatory guidelines, future challenges, and industrial outlook.
Collapse
|
12
|
Chen J, Tang J, Tang C, Shi H, Gu H, Lu X. Growth and Volatile Compounds ofEscherichia coliO157:H7 on Irradiated Pork. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12254] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Affiliation(s)
- Juan Chen
- College of life Science and Technology; Southwest University for Nationalities; Chengdu 610041 China
| | - Junni Tang
- College of life Science and Technology; Southwest University for Nationalities; Chengdu 610041 China
| | - Cheng Tang
- College of life Science and Technology; Southwest University for Nationalities; Chengdu 610041 China
| | - Hui Shi
- College of life Science and Technology; Southwest University for Nationalities; Chengdu 610041 China
| | - Huaiyin Gu
- College of life Science and Technology; Southwest University for Nationalities; Chengdu 610041 China
| | - Xiaozhu Lu
- College of life Science and Technology; Southwest University for Nationalities; Chengdu 610041 China
| |
Collapse
|
13
|
Cho YS, Jung SC, Oh S. Diagnosis of bovine tuberculosis using a metal oxide-based electronic nose. Lett Appl Microbiol 2015; 60:513-6. [PMID: 25739902 DOI: 10.1111/lam.12410] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2014] [Revised: 02/16/2015] [Accepted: 02/27/2015] [Indexed: 11/30/2022]
Abstract
Electronic noses (e-noses) have been used for environmental monitoring, standardization of medicinal flavourings, food safety tests and diagnosis of infectious diseases based on the statistical analysis of volatile organic compounds (VOCs). Bovine tuberculosis (bTB) is officially diagnosed using the intradermal skin test (IST), which is time-consuming and labour-intensive. Therefore, a more convenient and rapid test with greater sensitivity would be advantageous as prescreening test. In this study, we used a metal oxide sensor (MOS) type e-nose to analyse VOCs in a bTB-infected (n = 11) and bTB-free (n = 10) sera, from cattle whose health status was confirmed using the IST, and pathological and bacteriological examinations. The differences in VOCs from bTB-infected and bTB-free sera detected by the e-nose were statistically analysed using principal components and discriminant factor analyses. bTB-infected and bTB-free sera could be discriminated by MOS type e-nose, and analysing time per sample was only 20 min. VOC analysis using a MOS e-nose was a rapid and automated prescreening method to diagnose bTB, and can be used to select bTB-suspect cattle for IST confirmation. Further studies are required to estimate test sensitivity and specificity. Significance and impact of the study: Bovine tuberculosis (bTB) in cattle is diagnosed using the intradermal skin test (IST); however, this method is very time-consuming and labour-intensive. We analysed volatile organic compounds that are obtained from serum using a metal oxide sensor type of electronic nose to discriminate between TB-infected and TB-free sera. This simple and automated technique will be useful to prescreen bTB-suspects and reduce the time and labour required to perform the IST.
Collapse
Affiliation(s)
- Y S Cho
- Bacteriology Disease Division, Department of Animal and Plant Health Research, Animal and Plant Quarantine Agency, Anyang, Korea
| | - S C Jung
- Bacteriology Disease Division, Department of Animal and Plant Health Research, Animal and Plant Quarantine Agency, Anyang, Korea
| | - S Oh
- Technical Support Team, InSung Chroma-Tech, Seoul, Korea
| |
Collapse
|
14
|
Mohebi E, Marquez L. Intelligent packaging in meat industry: An overview of existing solutions. Journal of Food Science and Technology 2014; 52:3947-64. [PMID: 26139863 DOI: 10.1007/s13197-014-1588-z] [Citation(s) in RCA: 83] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/17/2014] [Accepted: 09/19/2014] [Indexed: 12/23/2022]
Abstract
Traditional packaging systems are refused since these systems do not provide any information about the quality of food products to the consumers and manufacturers at any stage of supply chain. The essence of a new technology to monitor the food spoilage from farm to fork is emerged to reduce hazards such as food borne diseases. Moreover, the food quality monitoring systems clarify the main factors in food wastage during supply chain. Intelligent packaging is employed to provide information about the history of food handling and storage to enhance food products quality and meet consumer satisfactions. Meat is one of the most perishable foods which causes sever illnesses in the case of spoilage. Variety of indicators and sensors have been proposed to warn about meat spoilage in meat industry. In this paper an overview of proposed approaches as well as commercial technologies to monitor the quality of meat during storage and transportation is presented. Furthermore, the existing technologies are compared in the sense of advantages and disadvantages in meat packaging applications.
Collapse
Affiliation(s)
- Ehsan Mohebi
- School of Science and Technology, Federation University Australia, Ballarat, Australia
| | | |
Collapse
|