Researchers at Osaka Metropolitan University, led by Professor Hiroshi Shiigi from the Graduate School of Engineering, have demonstrated that speed doesn't necessarily equate to inefficiency. They've pioneered a technology, detailed in Analytical Chemistry, which rapidly and precisely gauges the number of viable bacteria in food products using electrochemistry and a water-soluble molecule called tetrazolium salt (MTT).
One of the crucial factors in ensuring food safety is assessing the quantity of viable bacteria. Traditional testing methods can take up to 48 hours, delaying results until after the food has left the factory and potentially risking health hazards. Hence, a rapid testing method to detect bacterial contamination before shipping is imperative.
The researchers have successfully slashed the testing time from two days to approximately one hour, irrespective of the bacterial species involved.
Professor Shiigi stated, “This method enables swift measurement of viable bacteria, enabling us to guarantee the safety of food products before they're dispatched, averting foodborne illnesses. It's a straightforward approach that doesn't demand complex procedures or costly equipment. Consequently, we'll further refine the testing conditions with the aim of developing a portable sensor for practical applications.”
Source: Osaka Metropolitan University