New artificial nose technology developed by the Norwegian University of Science and Technology (NTNU) could make it possible to reliably detect and identify spoiled and damaged food through smell.
Food spoilage is the result of several factors, one of which is the level of moisture in the food. Flash freezing can be used to reduce spoilage in plant-based milk. Several interventions can improve quality and safety, especially with regard to packaging.
A recent study has demonstrated the superior capability of “electronic tongue” (e-tongue) technology when detecting spoilage microorganisms in wine, in comparison to traditional human sensory evaluation.
An Auburn University researcher has been awarded a patent for a color-changing sticker that goes on packaging and indicates when a meat product has spoiled.
A newly developed biosensor measuring hypoxanthine, a compound that is produced during the process of decomposition, is able to accurately and efficiently determine the freshness of meat.
Two complimentary studies funded by the Center for Produce Safety (CPS) are using genomic sequencing technology to examine how storage conditions affect microbial growth on pears, with a focus on Listeria monocytogenes.
Spoilage bacteria Pseudomonas are able to survive thermal processing methods commonly used in meat production and can grow in refrigerated, vacuum-sealed packaging with little to no oxygen, according to a recent study.
Researchers from Pusan National University in Busan, South Korea have developed a polydiacetylene-based sensor that offers rapid visual detection of biogenic amines released from spoiled food, indicating when products have gone bad.
Aged meat does not carry greater food safety risks than fresh meat when aging is done correctly, according to a new scientific opinion adopted by the European Food Safety Authority (EFSA) that focuses on the microbiological food safety risks of aged meat in comparison to fresh meat and provides recommendations for safe production.
