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Scientists Develop Fast, Effective Technology For Identifying Microbes In The Food Chain

August 20, 2011: 12:00 AM EST
Norwegian scientists have come up with an effective, fast and economical method of identifying infection sources such as bacteria, yeasts and molds in the food chain. Microorganisms that cause spoilage and deterioration can be found anywhere in the food processing system – for example, in the tubes that carry milk to cartons, or suspended in the air as sausages are being packed, etc. The new detection method is based on spectral readings of microbes collected from foods. Each microbe has a unique spectral profile that acts like a fingerprint for identification purposes. Using a spectrometer, scientists can detect microbes in finished food products and trace them back to the various steps in the production process.
Henri-Pierre Suso, et al., "Spoilt Food Soon a Thing of the Past?", Press release, The Research Council of Norway, August 20, 2011, © The Research Council of Norway
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