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New bacterial test might mean better juice |
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Food scientists in the United States have used DNA sequencing
and infrared spectroscopy to develop a technique to detect
bacteria in fruit and vegetable juices. University of
Missouri-Columbia Assistant Professor Mengshi Lin and
colleagues developed the technique that accurately and rapidly
identifies Alicyclobacillus, a common bacterium found in
apple, carrot, tomato, orange and pear juices, tropical fruit
juices and juice blends. The bacterium does not cause human
sickness, but it does affect flavour and results in spoilage.
Dr. Lin said identification is a challenge because spoilage
can be difficult to distinguish until test results confirm it
or consumers open and taste the juice product. The new
technique can identify the organism in a matter of hours,
unlike traditional culturing methods that require five to
seven days to process.
Source:
www.earthtimes.org |
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Fast test for rapid Salmonella detection |
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Alaska Food Diagnostics, the United Kingdom, has launched
“Fastrak Salmonella”, a groundbreaking ultra-rapid testing
system that provides results in 18 hours from sample receipt.
The availability of results six hours earlier than with other
comparable methods effectively creates a day’s advantage that
can lead to cost savings on product storage and supply chain
logistics.
Alaska’s team of scientists exploited patented adenylate
kinase (AK) phage technology to develop the highly sensitive
and specific Fastrak rapid assay system for Salmonella
detection. Fastrak system shares the proven core technology of
the clinical microbial detection platform just acquired by a
high profile blue chip multinational. It combines novel
technology with established culture and immuno-magnetic
methods, and has been thoroughly tested and validated by
leading reference centres.
Sample pre-enrichment for 16 h can be initiated throughout the
day, ready for testing the following morning. After just two
hours, products with known QC results can be shipped in time
to meet the rigorous shelf-life requirements of the processed,
ready-to-eat poultry market.
Contact: Alaska Food Diagnostics, Building 227, Dstl., Porton
Down, Salisbury, Wiltshire SP4 0JQ, United Kingdom. Tel: +44
(1980) 590 030.
Source:
www.laboratorytalk.com
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Real-time oxygen monitoring |
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The ability to track and document processing conditions of
batches has become increasingly important due to recent food
contamination crises. OxySense Inc., the United States-based
leader in non-invasive oxygen measurement, has introduced the
OxySenseTM MAP 1000 system, which enables real-time oxygen
monitoring for modified atmosphere processing in both batch
process and form, fill and seal MAP machines. MAP 1000 systems
offer the valuable ability to monitor processing and
documenting conditions 100 per cent of the time.
Requiring no sample atmosphere extraction and therefore no
extraction pumps, MAP 1000 can take and log measurements as
frequently as every second; or, with batch systems, timing can
be aligned to coincide with each and every flush cycle. Based
on the laboratory-proven OxySense 4000, MAP 1000 uses
standard, proven components in order to provide a custom
installation. The system includes a factory floor-hardy master
process control unit, separate industrial touch screen display
and the OxySensor sensing unit, which is customized to
requirements of each installation.
OxySense MAP 1000 interfaces seamlessly with line controllers
and PLCs, and may be connected directly to the plant network
for data logging, processing documentation and tracking. It
may also be configured as a direct controller to sound an
alarm or shut down the machine if a reading is recorded
outside the acceptable range.
Contact: OxySense Inc., 13111 N. Central Express way, Suite
440, Dallas, Texas, TX 75243, United States of America. Tel:
+1 (214) 575 7600; Fax: +1 (214) 575 7936
E-mail:
info@oxysense.com
Source:
www.home.businesswire.com |
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Tester determines oxygen permeability |
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A new machine, from PBI-Dansensor in Denmark, can help
processors test the barrier properties of packaging to ensure
food products maintain their stated shelf life. PermMate tests
the oxygen transmission rate (OTR) of packaging at different
temperature and humidity conditions. The machine can be used
to test the permeability of flexible and rigid packages and
bottles. It can measure a whole sealed package for OTR and for
volume, thus reducing wastage due to destructive testing.
The permeability and the barrier qualities of a foil often
change when it is shaped into a finished package. As a result,
the product shelf life is often not what was predicted. A
reduction in shelf life can lead to mould being formed before
the expiry date. PermMate can be used together with its spot
test gas analyser CheckMate II, which measures oxygen levels
in modified atmosphere packaging. It can also test numerous
packages at one time, higher than the 1 to 8 package rate of
competing products. Both the PermMate and CheckMate II are
controlled via a computer software program, which makes it
easy to perform various tests.
A key feature of PermMate is its ability to determine the
volume of the packages to be tested, which is a way of
directly determining the OTR of the package. Knowing the
volume of the finished packages can be a valuable tool in
monitoring the total gas consumption during production and can
provide documentation of volume for transportation
requirements, the company claims. PermMate is capable of
keeping track of packages through an optional bar code scanner
and a bar code printer, which are handled from the product
software.
Source:
www.foodqualitynews.com
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Testing tools help keep beverages pathogen-free |
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Two new testing tools from Döhler, Germany, are designed to
keep pathogens and impurities from contaminating beverage
filling lines. While Döhler already has testing kits and
systems for the alcoholic beverage market, the new tools are
aimed at the growing non-alcoholic drinks segment. One product
is an aseptic validation medium (AVM), and the other is a risk
management system for reducing Alicyclobacillus, which can
shorten a product’s shelf life.
AVM allows factory workers to identify a range of beverage
contaminants in the aseptic filling process under standard
production parameters. It uses a visual confirmation that
needs no additional technical equipment. Test results are
available within five to seven days. Döhler claims the
standardized medium helps processors save money by identifying
contaminants in the system early on in the production process.
“Not only are a small number of samples examined, but a
complete filling operation is considered, thus increasing
statistical certainty several times over,” the company claims.
The risk management system for Alicyclobacillus can help in
sensory quality assurance on the beverage line.
Alicyclobacillus spores can survive normal pasteurization
conditions, and germinate after a period of several weeks. In
favourable conditions, such as warm temperatures and an acidic
medium, these can grow with a resulting increase in heat
resistance. The Guaiacol detection kit can be used for
acid-tolerant and heat-resistant bacteria with significant
beverage-harming potential. It can be combined with BAT agar
and BAT broth for analysing Alicyclobacilli even in complex
beverages. Other detection kits include molecular biological
differentiation and identification systems for a variety of
contaminants, and a PCR-based detection method for
heat-resistant moulds.
Source:
www.beveragedaily.com |
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