AI Summary
Researchers from Osaka Metropolitan University have developed a technology that can rapidly and accurately measure viable bacteria in food within one hour, regardless of the bacterial species. This method does not require complicated operations or expensive equipment. The results were published in Analytical Chemistry. This technology is important for identifying bacterial contamination before food shipment. The inspection time has been drastically reduced.
It is said that there is waste in haste, 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.
Their results were published in Analytical Chemistry.
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 two 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