Food-borne Illness

Spectroscope aids real-time test for meat spoilage

Published in TB and Outbreaks Week, July 16th, 2002

A real-time method that rapidly tests meat for spoilage could ultimately help keep contaminated meat out of consumers' hands, say researchers from the University of Wales, who presented this new methodology in the journal Applied and Environmental Microbiology.

The process, called fourier transform infrared spectroscopy (FT-IR), uses infrared light waves and a spectroscope to measure compounds produced by microorganisms on the meat. The technique measures the absorption of various wavelengths of infrared light by the meat. The pattern of absorption creates a unique fingerprint for each compound.

In the study, the researchers tested the...

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Source: TB and Outbreaks Week (2002-07-16)

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