Scientists in UK have developed a new technique that detects bacterial contamination of meat product quickly and efficiently. The rapid procedure developed by researcher at Aberystwyth University, Wales would enable food producers to detect bacteria in a few second instead of days. In trials, Aberystwyth's Dr. Roy Goodacre and David Ellis used Fourer transform infrared (FTIR) spectroscopy to produce a "Fingerprint" of the biochemical changes on a chicken breast as a result of micro-organic growth.
展开▼
