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Journal articles on the topic 'Food spoilage detection'

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Author: Grafiati

Published: 10 December 2022

Last updated: 28 January 2023

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1

Joshi, Atharva, Abhishek Bokil, Ashish Chhajed, Tejas Choudhari, and Atharva Kalamkar. "Food Spoilage Detection System using ESP-8266." International Journal for Research in Applied Science and Engineering Technology 10, no. 12 (December 31, 2022): 1013–16. http://dx.doi.org/10.22214/ijraset.2022.48087.

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Abstract: In the modern era of technology and with increasing dependency on smart techniques like mobile phone, there is requirement of solving daily life tasks in a quick and easy ways. The smart technology is becoming the need of hour to take control over the different tasks at home and industries. This paper is based on food detection system using Arduino. The system proposed is based on detection and recognition algorithms The main function of the algorithm is to automatically detect the smell and generates message to user that the food is spoiled. The paper deals with the technologies that use Arduino which employs the programming and sensors. The key feature of computer vision is Arduino for reasons like marketability & lawabiding apps. and secondly after lot of research the accessibility of practical technologies. This area of research finds an important place among different type of researchers and scientists like computer, food & different organizations. The microcontroller panel has the capability to perform functions which include interpreting inputs and outputs and make the sensor to activate. Generally, food is stored in the refrigerator that lowers down the bacteria rate of production. Certain items which are perishable or not used for long term storage are to be detected and informed to the user. This paper is basically discussed to solve the food spoilage through sensors by continuously sensing the signals from the food and also sending the alert message to the registered mobile phone.

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2

Leite, Liliana, Inês Boticas, Miguel Navarro, Luís Nobre, João Bessa, Fernando Cunha, Pedro Neves, and Raúl Fangueiro. "Halochromic Inks Applied on Cardboard for Food Spoilage Monitorization." Materials 15, no. 18 (September 16, 2022): 6431. http://dx.doi.org/10.3390/ma15186431.

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Control of food spoilage is a critical concern in the current world scenario, not only to ensure the quality and safety of food but also to avoid the generation of food waste. This paper evaluates a dual-sensor strategy using six different pH indicators stamped on cardboard for the detection of spoilage in three different foods: beef, salmon, and strawberries. After function validation and formulation optimizations in the laboratory, the halochromic sensors methyl orange and bromocresol purple 2% (w/v) were stamped on cardboard and, in contact with the previously mentioned foods, were able to produce an easily perceptible signal for spoilage by changing color. Additionally, when it comes to mechanical characterization the inks showed high abrasion (>100 cycles) and adhesion resistance (>91%).

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3

Genovese, Maria E., Sinoj Abraham, Gianvito Caputo, Gabriele Nanni, Surjith K. Kumaran, Carlo D. Montemagno, Athanassia Athanassiou, and Despina Fragouli. "Photochromic Paper Indicators for Acidic Food Spoilage Detection." ACS Omega 3, no. 10 (October 18, 2018): 13484–93. http://dx.doi.org/10.1021/acsomega.8b02570.

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4

Dainty, R. H. "Chemical/biochemical detection of spoilage." International Journal of Food Microbiology 33, no. 1 (November 1996): 19–33. http://dx.doi.org/10.1016/0168-1605(96)01137-3.

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5

AMMOR, MOHAMMED SALIM, CHRISTOS MICHAELIDIS, and GEORGE-JOHN E. NYCHAS. "Insights into the Role of Quorum Sensing in Food Spoilage." Journal of Food Protection 71, no. 7 (July 1, 2008): 1510–25. http://dx.doi.org/10.4315/0362-028x-71.7.1510.

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Food spoilage is a consequence of the degrading enzymatic activity of some food-associated bacteria. Several proteolytic, lipolytic, chitinolytic, and pectinolytic activities associated with the deterioration of goods are regulated by quorum sensing, suggesting a potential role of such cell-to-cell communication in food spoilage. Here we review quorum sensing signaling molecules and methods of their detection and quantification, and we provide insights into the role of quorum sensing in food spoilage and address potential quorum sensing inhibitors that might be used as biopreservatives.

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6

Ham, Mirim, Soohyun Kim, Wonmok Lee, and Hyunjung Lee. "Fabrication of Printable Colorimetric Food Sensor Based on Hydrogel for Low-Concentration Detection of Ammonia." Biosensors 13, no. 1 (December 23, 2022): 18. http://dx.doi.org/10.3390/bios13010018.

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With the increasing market share of ready-to-cook foods, accurate determination of the food freshness and thus food safety has emerged as a concern. To commercialize and popularize food sensing technologies, food sensors with diverse functionalities, low cost, and facile use must be developed. This paper proposes printable sensors based on a hydrogel-containing pH indicator to detect ammonia gas. The sensors were composed of biocompatible polymers such as 2-hydroxyethyl methacrylate (HEMA) and [2-(methacryloyloxy)ethyl] trimethylammonium chloride (MAETC). The p(HEMA-MAETC) hydrogel sensor with bromothymol blue (BTB) demonstrated visible color change as a function of ammonia concentration during food spoilage. Furthermore, polyacrylonitrile (PAN) was added to improve transport speed of ammonium ions as the matrix in the sensors and optimized the viscosity to enable successful printing. The color changed within 3 min at ammonia concentration of 300 ppb and 1 ppm, respectively. The sensor exhibited reproducibility over 10 cycles and selective exposure to various gases generated during the food spoilage process. In an experiment involving pork spoilage, the color change was significant before and after exposure to ammonia gas within 8 h in ambient conditions. The proposed sensor can be integrated in bar codes and QR codes that are easily mass produced.

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7

Skandamis, Panagiotis N., and George-John E. Nychas. "Quorum Sensing in the Context of Food Microbiology." Applied and Environmental Microbiology 78, no. 16 (June 15, 2012): 5473–82. http://dx.doi.org/10.1128/aem.00468-12.

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ABSTRACTFood spoilage may be defined as a process that renders a product undesirable or unacceptable for consumption and is the outcome of the biochemical activity of a microbial community that eventually dominates according to the prevailing ecological determinants. Although limited information are reported, this activity has been attributed to quorum sensing (QS). Consequently, the potential role of cell-to-cell communication in food spoilage and food safety should be more extensively elucidated. Such information would be helpful in designing approaches for manipulating these communication systems, thereby reducing or preventing, for instance, spoilage reactions or even controlling the expression of virulence factors. Due to the many reports in the literature on the fundamental features of QS, e.g., chemistry and definitions of QS compounds, in this minireview, we only allude to the types and chemistry of QS signaling moleculesper seand to the (bioassay-based) methods of their detection and quantification, avoiding extensive documentation. Conversely, we attempt to provide insights into (i) the role of QS in food spoilage, (ii) the factors that may quench the activity of QS in foods and review the potential QS inhibitors that might “mislead” the bacterial coordination of spoilage activities and thus may be used as biopreservatives, and (iii) the future experimental approaches that need to be undertaken in order to explore the “gray” or “black” areas of QS, increase our understanding of how QS affects microbial behavior in foods, and assist in finding answers as to how we can exploit QS for the benefit of food preservation and food safety.

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8

Kim, Hongki, Ba Thong Trinh, Kyung Ho Kim, Jeong Moon, Hyunju Kang, Kwanghyeon Jo, Rashida Akter, et al. "Au@ZIF-8 SERS paper for food spoilage detection." Biosensors and Bioelectronics 179 (May 2021): 113063. http://dx.doi.org/10.1016/j.bios.2021.113063.

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9

GARCÍA, TERESA, BELÉN MAYORAL, ISABEL GONZÁLEZ, INÉS LÓPEZ-CALLEJA, AMANDA SANZ, PABLO E. HERNÁNDEZ, and ROSARIO MARTÍN. "Enumeration of Yeasts in Dairy Products: A Comparison of Immunological and Genetic Techniques." Journal of Food Protection 67, no. 2 (February 1, 2004): 357–64. http://dx.doi.org/10.4315/0362-028x-67.2.357.

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Enzyme-linked immunosorbent assay (ELISA) and PCR techniques have been developed for the detection of spoilage yeast species in dairy products. Polyclonal antibodies against live yeast cells (AY) were raised in rabbits by inoculation of a mixture of 10 yeast species frequently associated with dairy products spoilage. AY antibodies were used for the development of two ELISA formats (indirect and double-antibody sandwich ELISA) for the detection of yeast species in milk and yogurt. A PCR assay was also developed for yeast detection in dairy products, using primers designed to amplify a conserved 250-base pair fragment of the 18S rRNA of the yeast species. The results obtained in this work show that ELISA techniques using polyclonal antibodies against viable yeast cells are of limited value for the detection and enumeration of spoilage yeast species in dairy products. On the contrary, PCR amplification of a conserved region of the 18S rRNA of the yeast species allows the homogeneous detection of all the yeast species tested and, combined with an overnight enrichment of samples, could be used for the detection of low levels of viable spoilage yeast species in dairy products.

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10

VENKITANARAYANAN, K. S., M. I. KHAN, C. FAUSTMAN, and B. W. BERRY. "Detection of Meat Spoilage Bacteria by Using the Polymerase Chain Reaction." Journal of Food Protection 59, no. 8 (August 1, 1996): 845–48. http://dx.doi.org/10.4315/0362-028x-59.8.845.

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The growth of spoilage bacteria results in a shorter shelf life of meat, causing economic losses to the meat industry. Based on 23S rDNA sequence data of Pseudomonas aeruginosa, two primers designated as PF (23 bases) and PR (20 bases) were synthesized for use in the polymerase chain reaction. A unique 207-base-pair DNA product from nine different bacteria typically associated with meat spoilage was amplified by the primers. Dot blot analysis with the internal DNA probe specific for the amplified products confirmed that the amplified DNA sequence is specific for the spoilage bacteria studied.

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11

Pinu, Farhana R. "Early detection of food pathogens and food spoilage microorganisms: Application of metabolomics." Trends in Food Science & Technology 54 (August 2016): 213–15. http://dx.doi.org/10.1016/j.tifs.2016.05.018.

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12

Wu, Binlin, Kevin Dahlberg, Xin Gao, Jason Smith, and Jacob Bailin. "A Rapid Method Based on Fluorescence Spectroscopy for Meat Spoilage Detection." International Journal of High Speed Electronics and Systems 27, no. 03n04 (September 2018): 1840025. http://dx.doi.org/10.1142/s0129156418400256.

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Food spoilage is mainly caused by microorganisms, such as bacteria. In this study, we measure the autofluorescence in meat samples longitudinally over a week in an attempt to develop a method to rapidly detect meat spoilage using fluorescence spectroscopy. Meat food is a biological tissue, which contains intrinsic fluorophores, such as tryptophan, collagen, nicotinamide adenine dinucleotide (NADH) and flavin adenine dinucleotide (FAD) etc. As meat spoils, it undergoes various morphological and chemical changes. The concentrations of the native fluorophores present in a sample may change. In particular, the changes in NADH and FAD are associated with microbial metabolism, which is the most important process of the bacteria in food spoilage. Such changes may be revealed by fluorescence spectroscopy and used to indicate the status of meat spoilage. Therefore, such native fluorophores may be unique, reliable and non-subjective indicators for detection of spoiled meat. The results of the study show that the relative concentrations of all above fluorophores change as the meat samples kept in room temperature (~19°C) spoil. The changes become more rapidly after about two days. For the meat samples kept in a freezer (~ -12°C), the changes are much less or even unnoticeable over a-week-long storage.

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13

Kong, Fanning, Yilin Mu, Xian Zhang, Qian Lu, Zhizhou Yang, Jinshui Yao, and Liyun Zhao. "A novel fluorescent probe of alkyne compounds for putrescine detection based on click reaction." RSC Advances 12, no. 41 (2022): 26630–38. http://dx.doi.org/10.1039/d2ra04250a.

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Putrescine is a toxic biogenic amine produced in the process of food spoilage, and a high concentration of biogenic amines in foods will cause health problems such as abnormal blood pressure, headaches and tachycardia asthma/worsening asthma.

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14

GUERRERO-LEGARRETA, ISABEL, and ANA MARIA CHAVEZ-GALLARDO. "DETECTION OF BIOGENIC AMINES AS MEAT SPOILAGE INDICATORS." Journal of Muscle Foods 2, no. 4 (October 1991): 263–78. http://dx.doi.org/10.1111/j.1745-4573.1991.tb00459.x.

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15

Kim, Sangwan, Sunjong Lee, Yejin Ahn, Hyun Ki Kim, Joonseok Koh, Sung Dong Kim, and Bong-Gi Kim. "A polydiacetylene-based colorimetric chemosensor for malondialdehyde detection: a food spoilage indicator." Journal of Materials Chemistry C 5, no. 33 (2017): 8553–58. http://dx.doi.org/10.1039/c7tc02311a.

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16

Valdez, Marisol, Santosh K. Gupta, Karen Lozano, and Yuanbing Mao. "ForceSpun polydiacetylene nanofibers as colorimetric sensor for food spoilage detection." Sensors and Actuators B: Chemical 297 (October 2019): 126734. http://dx.doi.org/10.1016/j.snb.2019.126734.

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17

Paup, Victoria D., Tara Cook-Barton, Charles Diako, Charles G. Edwards, and Carolyn F. Ross. "Detection of Red Wine Faults over Time with Flash Profiling and the Electronic Tongue." Beverages 7, no. 3 (July 21, 2021): 52. http://dx.doi.org/10.3390/beverages7030052.

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Wine faults, often caused by spoilage microorganisms, are considered negative sensory attributes, and may result in substantial economic losses. The objective of this study was to use the electronic tongue (e-tongue) and flash sensory profiling (FP) to evaluate changes in red wine over time due to the presence of different spoilage microorganisms. Merlot wine was inoculated with one of the following microorganisms: Brettanomyces bruxellensis, Lactobacillus brevis, Pediococcus parvulus, or Acetobacter pasteurianus. These wines were analyzed weekly until Day 42 using the e-tongue and FP, with microbial plate counts. Over time, both FP and e-tongue differentiated the wines. The e-tongue showed a low discrimination among microorganisms up to Day 14 of storage. However, at Day 21 and continuing to Day 42, the e-tongue discriminated among the samples with a discrimination index of 91. From the sensory FP data, assessors discriminated among the wines starting at Day 28. Non-spoilage terms were used to describe the wines at significantly higher frequency for all time points until Day 42, at which point the use of spoilage terms was significantly higher (p < 0.05). These results suggest that application of these novel techniques may be the key to detecting and limiting financial losses associated with wine faults.

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18

Aishwarya, B., G. S. Vaidyanathan, Avaya Manivannan, M. Jaswanth Sha Allan, Seema A. Kulkarni, S. Periyar Selvam, and M. Mahesh Kumar. "Detection and Biodetoxification of Aflatoxins in Food." Asian Journal of Chemistry 33, no. 10 (2021): 2260–66. http://dx.doi.org/10.14233/ajchem.2021.23315.

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Harmful agents such as toxins, chemicals and pollution are causing public health hazards around the world. The food and agriculture sectors in particular are highly sensitive to exposure to toxic waste. Among the various toxic products of microbial extraction, aflatoxin is a deadly mycotoxin produced by the species Aspergillus. Aflatoxin contamination is common in commercial foodstuffs, veterinary foods as well as in cosmetics. However, some viable strategies related to the screening and detection are considered an important response by the scientific community to prevent early-stage contamination, followed by detection or screening approaches. This article presents current study that emphasizes the effectiveness of biosensors as a good indicator of aflatoxin detection strategies and also the detoxification of the identified aflatoxins, which causes food spoilage and industrial losses by physical, chemical and biological methods

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19

WAN, KAI, AHMED E. YOUSEF, STEVE J. SCHWARTZ, and HUA H. WANG. "Rapid, Specific, and Sensitive Detection of Spoilage Molds in Orange Juice Using a Real-Time Taqman PCR Assay." Journal of Food Protection 69, no. 2 (February 1, 2006): 385–90. http://dx.doi.org/10.4315/0362-028x-69.2.385.

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The outgrowth of spoilage organisms, including molds and yeasts, results in significant financial loss to the food industry and wastes natural resources. The objective of this study was to develop a rapid, specific, and sensitive real-time PCR method for detecting spoilage molds during screening of raw materials and final product quality control analysis. The 18S rRNA gene was used to develop PCR primers and probe. With this set of primers and probe, less than 1,000 mold cells per milliliter of orange juice (10 cells per reaction) were detected with the real-time PCR system within 6 to 7 h. No cross-reactivity was found with other common foodborne bacteria, yeasts, or food ingredients. This technique is significantly faster than current detection and identification procedures, which take from days to weeks.

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20

Janagama, Harish K., Tam Mai, Sukkhyun Han, Lourdes M. Nadala, Cesar Nadala, and Mansour Samadpour. "Dipstick Assay for Rapid Detection of Beer Spoilage Organisms." Journal of AOAC INTERNATIONAL 101, no. 6 (November 1, 2018): 1913–19. http://dx.doi.org/10.5740/jaoacint.17-0479.

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Abstract Background: Beer spoilage caused by wild yeast and bacteria is a major concern to both commercial and home brewers. Objective: To address this problem, Molecular Epidemiology Inc. (MEI, Seattle, WA) has developed a beer spoilage organism detection kit consisting of an enrichment media (BSE) and a multiplex PCR DNA dipstick that simultaneously detects these organisms within 2 h following enrichment. Methods: The kit was tested by using samples obtained from breweries located in the Greater Seattle area. Samples were spiked with the target microbes, when necessary, and used for assessing the performance characteristics of the DNA dipstick assay. Microbial enumerations were performed as per the standard microbiological plating methods. The suitability of the BSE medium to support the growth of beer spoilage microbes was compared with the industry-approved NBB-C medium (Dohler, Darmstadt, Germany). Results: Inclusivity (a panel of 50 isolates) and Exclusivity (a panel of 92 isolates) testing indicated that the dipstick assay can exclusively detect the indicated target beer spoilage microbes. When compared with the NBB-C medium (Dohler, Darmstadt, Germany) approved by the European Brewers Convention for beer spoilage organisms, the BSE medium supported faster growth of critical spoilage lactic acid bacteria such as Lactobacillus brevis, L. lindneri, and Pediococcus damnosus. Conclusions: The beer spoilage organism detection kit has a detection limit of 10 cells/mL. Highlights: The kit can be used at different stages of the brewing process, thus offering a convenient, cost effective, and faster test system for brewers interested in monitoring the quality of their product.

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WANG, HUXUAN, ZHONGQIU HU, FANGYU LONG, CHUNFENG GUO, YAHONG YUAN, and TIANLI YUE. "Detection of Zygosaccharomyces rouxii and Candida tropicalis in a High-Sugar Medium by a Metal Oxide Sensor–Based Electronic Nose and Comparison with Test Panel Evaluation." Journal of Food Protection 78, no. 11 (November 1, 2015): 2052–63. http://dx.doi.org/10.4315/0362-028x.jfp-15-196.

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Osmotolerant yeasts are primarily responsible for spoilage of sugar-rich foods. In this work, an electronic nose (e-nose) was used to diagnose contamination caused by two osmotolerant yeast strains (Zygosaccharomyces rouxii and Candida tropicalis) in a high-sugar medium using test panel evaluation as the reference method. Solid-phase microextraction gas chromatography with mass spectrometry (GC-MS) was used to determine the evolution of the volatile organic compound fingerprint in the contaminated samples during yeast growth. Principal component analysis and linear discriminant analysis revealed that the e-nose could identify contamination after 48 h, corresponding to the total yeast levels of 3.68 (Z. rouxii) and 3.09 (C. tropicalis) log CFU/ml. At these levels, the test panel could not yet diagnose the spoilage, indicating that the e-nose approach was more sensitive than the test panel evaluation. Loading analysis indicated that sensors 8 and 6 were the most important for detection of these two yeasts. Based on the result obtained with the e-nose, the incubation time and total yeast levels could be accurately predicted by established multiple regression models with a correlation of greater than 0.97. In the sensory evaluation, spoilage was diagnosed after 72 h in samples contaminated with C. tropicalis and after 48 to 72 h for samples contaminated with Z. rouxii. GC-MS revealed that compounds such as acetaldehyde, acetone, ethyl acetate, alcohol, and 3-methyl-1-butanol contributed to spoilage detection by the e-nose after 48 h. In the high-sugar medium, the e-nose was more sensitive than the test panel evaluation for detecting contamination with these test yeast strains. This information could be useful for developing instruments and techniques for rapid scanning of sugar-rich foods for contamination with osmotolerant yeasts before such spoilage could be detected by the consumer.

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22

Calabretta, Maria Maddalena, Denise Gregucci, Riccardo Desiderio, and Elisa Michelini. "Colorimetric Paper Sensor for Food Spoilage Based on Biogenic Amine Monitoring." Biosensors 13, no. 1 (January 11, 2023): 126. http://dx.doi.org/10.3390/bios13010126.

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Biogenic amines (BAs), nitrogenous molecules usually present in different foods, can be considered an indicator of freshness and food quality since their amount increases during food spoilage. Their detection, possibly in real time via the use of smart packaging, is therefore of crucial importance to ensure food safety and to fulfill consumers’ demand. To this end, colorimetric sensors are considered one of the most feasible solutions. Here, we report a user-friendly colorimetric sensing paper able to detect BAs via the naked eye. The sensing molecule is the aglycone genipin, a natural cross-linking agent extracted from gardenia fruit, able to bind BAs producing water-soluble blue pigments. The paper sensor was applied to chicken meat quality monitoring and a quantitative analysis was performed with image acquisition via a smartphone camera, achieving a limit of detection equivalent to 0.1 mM of putrescine. The suitability of the BA sensing paper was assessed by integrating the sensor into smart packaging and analyzing commercial chicken meat samples stored at different temperatures; the results of the sensor paralleled the “best before date” indicated on the label, confirming the potential applicability of the sensor as a smart label.

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23

Casalinuovo, Ida, Donato Di Pierro, Massimiliano Coletta, and Paolo Di Francesco. "Application of Electronic Noses for Disease Diagnosis and Food Spoilage Detection." Sensors 6, no. 11 (November 1, 2006): 1428–39. http://dx.doi.org/10.3390/s6111428.

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24

Mohammadi, Zahra, and Seid Mahdi Jafari. "Detection of food spoilage and adulteration by novel nanomaterial-based sensors." Advances in Colloid and Interface Science 286 (December 2020): 102297. http://dx.doi.org/10.1016/j.cis.2020.102297.

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25

JANG, JUN HYEONG, SUN-JOONG KIM, BO HYUN YOON, JEE-HOON RYU, MAN BOCK GU, and HYO-IHL CHANG. "Detection of Alicyclobacillus Species in Fruit Juice Using a Random Genomic DNA Microarray Chip." Journal of Food Protection 74, no. 6 (June 1, 2011): 933–38. http://dx.doi.org/10.4315/0362-028x.jfp-10-418.

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This study describes a method using a DNA microarray chip to rapidly and simultaneously detect Alicyclobacillus species in orange juice based on the hybridization of genomic DNA with random probes. Three food spoilage bacteria were used in this study: Alicyclobacillus acidocaldarius, Alicyclobacillus acidoterrestris, and Alicyclobacillus cycloheptanicus. The three Alicyclobacillus species were adjusted to 2 × 103 CFU/ml and inoculated into pasteurized 100% pure orange juice. Cy5-dCTP labeling was used for reference signals, and Cy3-dCTP was labeled for target genomic DNA. The molar ratio of 1:1 of Cy3-dCTP and Cy5-dCTP was used. DNA microarray chips were fabricated using randomly fragmented DNA of Alicyclobacillus spp. and were hybridized with genomic DNA extracted from Bacillus spp. Genomic DNA extracted from Alicyclobacillus spp. showed a significantly higher hybridization rate compared with DNA of Bacillus spp., thereby distinguishing Alicyclobacillus spp. from Bacillus spp. The results showed that the microarray DNA chip containing randomly fragmented genomic DNA was specific and clearly identified specific food spoilage bacteria. This microarray system is a good tool for rapid and specific detection of thermophilic spoilage bacteria, mainly Alicyclobacillus spp., and is useful and applicable to the fruit juice industry.

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Gillespie, James, Tamíris Pacheco da da Costa, Xavier Cama-Moncunill, Trevor Cadden, Joan Condell, Tom Cowderoy, Elaine Ramsey, et al. "Real-Time Anomaly Detection in Cold Chain Transportation Using IoT Technology." Sustainability 15, no. 3 (January 25, 2023): 2255. http://dx.doi.org/10.3390/su15032255.

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There are approximately 88 million tonnes of food waste generated annually in the EU alone. Food spoilage during distribution accounts for some of this waste. To minimise this spoilage, it is of utmost importance to maintain the cold chain during the transportation of perishable foods such as meats, fruits, and vegetables. However, these products are often unfortunately wasted in large quantities when unpredictable failures occur in the refrigeration units of transport vehicles. This work proposes a real-time IoT anomaly detection system to detect equipment failures and provide decision support options to warehouse staff and delivery drivers, thus reducing potential food wastage. We developed a bespoke Internet of Things (IoT) solution for real-time product monitoring and alerting during cold chain transportation, which is based on the Digital Matter Eagle cellular data logger and two temperature probes. A visual dashboard was developed to allow logistics staff to perform monitoring, and business-defined temperature thresholds were used to develop a text and email decision support system, notifying relevant staff members if anomalies were detected. The IoT anomaly detection system was deployed with Musgrave Marketplace, Ireland’s largest grocery distributor, in three of their delivery vans operating in the greater Belfast area. Results show that the LTE-M cellular IoT system is power efficient and avoids sending false alerts due to the novel alerting system which was developed based on trip detection.

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Sternisa, Meta, Mihael Cargo, and Sonja Smole-Mozina. "Spoilage bacteria pseudomonas - production of hydrolytic enzymes and ability to grow at 5°C." Acta Periodica Technologica, no. 50 (2019): 278–85. http://dx.doi.org/10.2298/apt1950278s.

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Microbial growth and metabolism in food leads to organoleptic spoilage through altering colour, odour and texture of food, and slime or liquid production on the surface. In the dynamics of organoleptic spoilage, initial microbial contamination and storage temperature of food play an important role. Bacteria Pseudomonas are known as the most common spoilage bacteria. Aim of this study was to evaluate the ability of selected Pseudomonas strains to grow at 5?C in different food models, and to evaluate their spoilage potential as the ability to produce different hydrolytic enzymes at 5?C. This was determined through monitoring the number of bacterial cells in food models at 5?C, over 9 days of incubation, and on agars for detection of proteolytic and lipolytic activity. Of the four selected Pseudomonas strains (P. fragi CC151, P. fragi CC275, P. psychrophila CC291, P. lactis CC194), all were capable of producing lipolytic and proteolytic enzymes. When monitoring Pseudomonas growth in different food models (minced meat, pasteurized milk, apples) as compared to broth, the best growth was achieved in minced meat model, and the lowest in apple model. Thereby, the importance of the nutrients availability and the use of hydrolytic enzymes to exploit more complex nutrient molecules, especially proteins, has been confirmed. Selected Pseudomonas strains are able to grow in a variety of food media, and have the ability to produce hydrolytic enzymes, confirming their universality as refrigerated food spoilers, with high potential of persisting in the food storage environment.

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Kovář, Radovan. "Production Method that Leads to TiO2 Nanofibrous Structure Usable in Food Packaging." Acta Technologica Agriculturae 19, no. 4 (December 1, 2016): 107–9. http://dx.doi.org/10.1515/ata-2016-0021.

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Abstract Burned inorganic nanofibers most often occur in the nature in two forms: rutile and anatase. Today, the production of rutile is about to end, while anatase provides more application possibilities. The resulting fiber structure is determined by calcination. It is necessary to find the optimal temperature as well as time, during which the fibers must withstand temperature load. For such method of calcination, it is necessary to create a special design of continuous furnace. Anatase has application in food packaging. Packages containing anatase are used for: food safety, improved packaging for spoilage reduction, sensors for detection of pathogens and spoilage, disinfectants and antimicrobial surfaces.

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Purwanti, Eli, Juliani Juliani, and Ruka Yulia. "Hedonic Profile and Spoilage Detection of Mackerel Tuna Fish Balls Preserved with Coconut Shell Liquid Smoke During Storage." Proceedings of International Conference on Multidiciplinary Research 5, no. 2 (December 17, 2022): 150–55. http://dx.doi.org/10.32672/pic-mr.v5i2.5421.

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The processing of mackerel tuna-based food products is still very limited, so efforts to diversify other mackerel tuna-based food products are needed. One of the products that can be made from fish meat is fishballs. Fishballs are a nutrient-rich product with a high-water content so that the product quickly became spoilage when stored at room temperatures. Liquid smoke is reported to have been used as a natural preservative. However, there are no reports regarding mackerel tuna fishballs that soaking in coconut shell liquid smoke could affect the consumer's preference on hendonic properties such as color, aroma, taste and texture. The product was analyzed using hedonic test is a test for color, aroma, taste, texture. The data was analyzed descriptively. The result shows that color preference of average 3.92 (likes), aroma preference of average 3.22 (likes), taste preference of average 3.81 (likes), and texture preference of average 3.26 (likes). Based on spoilage detection which shows spoilage characteristics such as off odor, off flavor, and acidity so that shelf life of mackerel tuna fishballs preserved with coconut shell liquid smoke predicted less than 5 days and more than three days at room temperatures. Keywords: Euthynnus Affinis, Organoleptic, Sensory-Based Detection, Food Diversification

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NAKAYAMA, MOTOKAZU, KOUICHI HOSOYA, TETSUHIRO MATSUZAWA, YUSUKE HIRO, AYUMI SAKO, HAJIME TOKUDA, and TAKASHI YAGUCHI. "A Rapid Method for Identifying Byssochlamys and Hamigera." Journal of Food Protection 73, no. 8 (August 1, 2010): 1486–92. http://dx.doi.org/10.4315/0362-028x-73.8.1486.

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Heat-resistant fungi, genera Byssochlamys, Talaromyces, Neosartorya, and Hamigera, contribute significantly to the spoilage of heat-processed acidic foods, due to the formation of heat-resistant ascospores. Here, we first evaluated the differences in the β-tubulin gene between Byssochlamys and Hamigera and developed specific primers to identify the Byssochlamys species fulva, nivea, and spectabilis, and Hamigera. Using primers designed for B. fulva and B. nivea (B1F/1R), specific PCR products were detected for B. fulva and B. nivea, as well as B. langunculariae and B. zollerniae, two closely related species. Similarly, the Pae4F/4R-1 and H2F/2R primers produced specific PCR products for B. spectabilis and Hamigera, respectively. Using these three primer sets, strains involved in acidic food spoilage and environmental contamination were not detected. The detection limits of all primer sets were 1 ng of DNA by PCR and 10 pg of DNA by nested PCR. Each PCR assay was specific, even if the sample was contaminated 1,000-fold by other fungal DNA. Thus, this method has proved to possess an extremely high degree of specificity.

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D, Basavaraja, Dibyendu Dey, Varsha T. L, Chettiyan Thodi F. Salfeena, Manas K. Panda, and Sasidhar B. Somappa. "Rapid Visual Detection of Amines by Pyrylium Salts for Food Spoilage Taggant." ACS Applied Bio Materials 3, no. 2 (January 8, 2020): 772–78. http://dx.doi.org/10.1021/acsabm.9b00711.

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Betts, R. P. "Rapid electrical methods for the detection and enumeration of food spoilage yeasts." International Biodeterioration & Biodegradation 32, no. 1-3 (January 1993): 19–32. http://dx.doi.org/10.1016/0964-8305(93)90037-3.

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Prevost, S., S. Andre, and F. Remize. "PCR Detection of Thermophilic Spore-Forming Bacteria Involved in Canned Food Spoilage." Current Microbiology 61, no. 6 (April 16, 2010): 525–33. http://dx.doi.org/10.1007/s00284-010-9648-8.

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34

Hosoya, Kouichi, Motokazu Nakayama, Daisuke Tomiyama, Tetsuhiro Matsuzawa, Yumi Imanishi, Seiichi Ueda, and Takashi Yaguchi. "Risk analysis and rapid detection of the genus Thermoascus, food spoilage fungi." Food Control 41 (July 2014): 7–12. http://dx.doi.org/10.1016/j.foodcont.2013.12.021.

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Ma, Zhong, Ping Chen, Wen Cheng, Kun Yan, Lijia Pan, Yi Shi, and Guihua Yu. "Highly Sensitive, Printable Nanostructured Conductive Polymer Wireless Sensor for Food Spoilage Detection." Nano Letters 18, no. 7 (June 27, 2018): 4570–75. http://dx.doi.org/10.1021/acs.nanolett.8b01825.

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Park, Sera, Gil Sun Lee, Chunzhi Cui, and Dong June Ahn. "Simple detection of food spoilage using polydiacetylene/poly(vinyl alcohol) hybrid films." Macromolecular Research 24, no. 4 (April 2016): 380–84. http://dx.doi.org/10.1007/s13233-016-4040-6.

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Janagama, Harish K., Tam Mai, Sukkhyun Han, Lourdes Nadala, Cesar Nadala, and Mansour Samadpour. "Simultaneous Detection of Multiple Wine-Spoilage Organisms Using a PCR-Based DNA Dipstick Assay." Journal of AOAC INTERNATIONAL 102, no. 2 (March 1, 2019): 490–96. http://dx.doi.org/10.5740/jaoacint.18-0144.

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Abstract Background: The presence of microbial contaminants such as Brettanomyces in wine can lead to undesirable wine. Therefore, monitoring for the presence of these spoilageorganisms is critical for winemakers to ensure thequality of their end product. Objective: To address this problem, Molecular Epidemiology, Inc. (MEI, Seattle, WA) has developed a wine-spoilage organism detection kit consisting of a multiplex PCR DNA dipstick that simultaneously detects these organisms. Methods: Wine samples obtained from local wineries that tested negative by routine microbiological culture were spiked with the target microorganisms, while samples that were designated as spoiled by the wineries were usedas-is without spiking for assessing the performancecharacteristics of the DNA dipstick assay. Microbial enumeration was performed following standard microbiological plating methods. Samples spiked with low cell numbers (<5 cells per 100 mL) were enriched using wine enrichment media (WSE; optional component of the kit) prior to analysis using the DNA dipstick assay. Suitability of WSE medium to support the growth of wine-spoilage microorganisms was compared with standard microbiological media. Results: Testing of 92 diverse bacterial and yeast strains commonly found in winery and food operations and 50 various strains of spoilage organisms isolated from wineries indicated that the dipstick assay can exclusively detect the target wine-spoilage microorganisms. All target spoilage organisms in samples containing low cell numbers (<5 cells per 100 mL) were detected by dipstick assay 48 hpostenrichment in WSE, except for a few strains of Brettanomyces bruxellensis that required longer incubation times. Conclusions: The wine-spoilage organism detection kithas a detection limit of 10 cells/mL. Highlights: The kit can be used at different stages of the wine-making process to detect multiplespoilage-causing microorganisms in a single assay, thus offering a convenient test system for winemakers interested in monitoring the quality of their product.

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Elaraby, Wessam S., and Ahmed H. Madian. "Meta-heuristic Optimization Algorithms for Irradiated Fruits and Vegetable Image Detection." WSEAS TRANSACTIONS ON COMPUTERS 21 (April 20, 2022): 118–30. http://dx.doi.org/10.37394/23205.2022.21.17.

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Despite the food irradiation benefits, it isn’t accepted. Food irradiation is the process that exposed foodi to ionizationi radiation, suchi as electroni beams, X-raysi, or gammai radiationi to inactivate food spoilage organisms. This paper discusses the effect of radiation on the food images, how the food changes before and after taking the radiation dose, and how the PSNR (Peak Signal to Noise Ratio) changes using different metaheuristic optimization algorithms. In this paper, Image Segmentation is based on three different metaheuristic algorithms used to detect the difference between before and after irradiation. The three algorithms are (1) PSOi (Particle Swarmi Optimization), DPSOi (Darwiniani PSO), andi FO-DPSOi (Fractional-Orderi DPSOi), (2) CS (Cuckoo Search), and (3) SFLA (Shuffled Frog Leaping Algorithm). The algorithms succeeded in discovering the effect of radiation on Green Apple, Cucumber, and Orange even if it is not visually recognized. Also, the histogram of the image shows the difference between before and after irradiation.

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Nakakita, Yasukazu, Toshihiro Takahashi, Youichi Tsuchiya, Junji Watari, and Ken Shinotsuka. "A Strategy for Detection of All Beer-Spoilage Bacteria." Journal of the American Society of Brewing Chemists 60, no. 2 (April 2002): 63–67. http://dx.doi.org/10.1094/asbcj-60-0063.

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Hu, Yaoyun, Zhuye Shang, Juan Wang, Min Hong, Run Zhang, Qingtao Meng, and Zhiqiang Zhang. "A phenothiazine-based turn-on fluorescent probe for the selective detection of hydrogen sulfide in food, live cells and animals." Analyst 146, no. 24 (2021): 7528–36. http://dx.doi.org/10.1039/d1an01762d.

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A phenothiazine-based fluorescent probe features high selectivity and sensitivity, low cytotoxicity and reliability at physiological pH, enabling the detection of H2S in biosystems and monitoring H2S produced in the foods spoilage process.

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41

Ellis, David I., David Broadhurst, Douglas B. Kell, Jem J. Rowland, and Royston Goodacre. "Rapid and Quantitative Detection of the Microbial Spoilage of Meat by Fourier Transform Infrared Spectroscopy and Machine Learning." Applied and Environmental Microbiology 68, no. 6 (June 2002): 2822–28. http://dx.doi.org/10.1128/aem.68.6.2822-2828.2002.

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ABSTRACT Fourier transform infrared (FT-IR) spectroscopy is a rapid, noninvasive technique with considerable potential for application in the food and related industries. We show here that this technique can be used directly on the surface of food to produce biochemically interpretable “fingerprints.” Spoilage in meat is the result of decomposition and the formation of metabolites caused by the growth and enzymatic activity of microorganisms. FT-IR was exploited to measure biochemical changes within the meat substrate, enhancing and accelerating the detection of microbial spoilage. Chicken breasts were purchased from a national retailer, comminuted for 10 s, and left to spoil at room temperature for 24 h. Every hour, FT-IR measurements were taken directly from the meat surface using attenuated total reflectance, and the total viable counts were obtained by classical plating methods. Quantitative interpretation of FT-IR spectra was possible using partial least-squares regression and allowed accurate estimates of bacterial loads to be calculated directly from the meat surface in 60 s. Genetic programming was used to derive rules showing that at levels of 107 bacteria·g−1 the main biochemical indicator of spoilage was the onset of proteolysis. Thus, using FT-IR we were able to acquire a metabolic snapshot and quantify, noninvasively, the microbial loads of food samples accurately and rapidly in 60 s, directly from the sample surface. We believe this approach will aid in the Hazard Analysis Critical Control Point process for the assessment of the microbiological safety of food at the production, processing, manufacturing, packaging, and storage levels.

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Han, Junming, Tong Li, Yun He, and Quan Gao. "Using Machine Learning Approaches for Food Quality Detection." Mathematical Problems in Engineering 2022 (December 31, 2022): 1–9. http://dx.doi.org/10.1155/2022/6852022.

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Food quality detection is an important method for ensuring food safety. Efficient quality detection methods can improve the efficiency of food circulation and reduce storage and labor costs. Traditional methods use instrumentation, testing reagents, or manual labor. These methods take a long time to detect, are time-consuming and labor-intensive, and require professionals to operate. Fruit, as a high-value food that provides essential nutrition for human beings, is susceptible to spoilage during packaging, transportation, and sales, so the freshness and safety assurance of fruit are a hot and difficult area of current research. Therefore, for the detection of fruit freshness, this paper proposes an efficient and nondestructive way to detect fruit freshness by using the machine learning algorithm convolutional neural network (CNN). This paper shows that convolutional neural networks have good performance in identifying the freshness of fruits through extensive experimental results and discusses the overfitting of machine learning based on the experimental results.

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Huang, Xiao-Chen, Ya-Hong Yuan, Chun-Feng Guo, Vassilis Gekas, and Tian-Li Yue. "Alicyclobacillusin the Fruit Juice Industry: Spoilage, Detection, and Prevention/Control." Food Reviews International 31, no. 2 (October 13, 2014): 91–124. http://dx.doi.org/10.1080/87559129.2014.974266.

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Teymouri, Zahra, and Hajar Shekarchizadeh. "Design of colorimetric indicator based on curcumin for detection of trout spoilage." Food Science and Technology 19, no. 122 (April 1, 2022): 155–69. http://dx.doi.org/10.52547/fsct.19.122.155.

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Teymouri, Zahra, and Hajar Shekarchizadeh. "Design of colorimetric indicator based on curcumin for detection of trout spoilage." Food Science and Technology 19, no. 122 (April 1, 2022): 155–69. http://dx.doi.org/10.52547/fsct.19.122.155.

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O'Sullivan, Lisa, Declan Bolton, Olivia McAuliffe, and Aidan Coffey. "Bacteriophages in Food Applications: From Foe to Friend." Annual Review of Food Science and Technology 10, no. 1 (March 25, 2019): 151–72. http://dx.doi.org/10.1146/annurev-food-032818-121747.

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Bacteriophages (phages) have traditionally been considered troublesome in food fermentations, as they are an important cause of starter-culture failure and trigger significant financial losses. In addition, from an evolutionary perspective, phages have contributed to the pathogenicity of many bacteria through transduction of virulence genes. In contrast, phages have played an important positive role in molecular biology. Moreover, these agents are increasingly being recognized as a potential solution to the detection and biocontrol of various undesirable bacteria, which cause either spoilage of food materials, decreased microbiological safety of foods, or infectious diseases in food animals and crops. The documented successful applications of phages and various phage-derived molecules are discussed in this review, as are many promising new uses that are currently under development.

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Zhang, Hang, Xin Wei, Mary B. Chan-Park, and Mingfeng Wang. "Colorimetric Sensors Based on Multifunctional Polymers for Highly Sensitive Detection of Food Spoilage." ACS Food Science & Technology 2, no. 4 (April 6, 2022): 703–11. http://dx.doi.org/10.1021/acsfoodscitech.2c00019.

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Schaude, Cindy, Claudia Meindl, Eleonore Fröhlich, Jennifer Attard, and Gerhard J. Mohr. "Developing a sensor layer for the optical detection of amines during food spoilage." Talanta 170 (August 2017): 481–87. http://dx.doi.org/10.1016/j.talanta.2017.04.029.

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Santana Oliveira, Idjane, Alberto Galdino da Silva Junior, Cesar Augusto Souza de Andrade, and Maria Danielly Lima Oliveira. "Biosensors for early detection of fungi spoilage and toxigenic and mycotoxins in food." Current Opinion in Food Science 29 (October 2019): 64–79. http://dx.doi.org/10.1016/j.cofs.2019.08.004.

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Torre, Ricarda, Estefanía Costa-Rama, Henri P. A. Nouws, and Cristina Delerue-Matos. "Screen-Printed Electrode-Based Sensors for Food Spoilage Control: Bacteria and Biogenic Amines Detection." Biosensors 10, no. 10 (September 30, 2020): 139. http://dx.doi.org/10.3390/bios10100139.

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Food spoilage is caused by the development of microorganisms, biogenic amines, and other harmful substances, which, when consumed, can lead to different health problems. Foodborne diseases can be avoided by assessing the safety and freshness of food along the production and supply chains. The routine methods for food analysis usually involve long analysis times and complex instrumentation and are performed in centralized laboratories. In this context, sensors based on screen-printed electrodes (SPEs) have gained increasing importance because of their advantageous characteristics, such as ease of use and portability, which allow fast analysis in point-of-need scenarios. This review provides a comprehensive overview of SPE-based sensors for the evaluation of food safety and freshness, focusing on the determination of bacteria and biogenic amines. After discussing the characteristics of SPEs as transducers, the main bacteria, and biogenic amines responsible for important and common foodborne diseases are described. Then, SPE-based sensors for the analysis of these bacteria and biogenic amines in food samples are discussed, comparing several parameters, such as limit of detection, analysis time, and sample type.

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