Articles Tagged with ''spoilage''

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.

A graduate student at Southern Methodist University (SMU) has developed a miniature pH sensor that reveals when food has spoiled in real time.

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.

Researchers at Concordia University have developed an easy-to-use biosensor that indicates when meat has spoiled by detecting the toxin putrescine.

Resorcix and Gat Foods have launched a clean-label, botanical extract that is a solution for Thermophillic Acidophilic Bacteria (TAB) contamination in still, ready-to-drink, non-alcoholic beverages.

Efforts to reduce food waste may include the use of active and intelligent (A&I) packaging. Literature has pointed out the links between climate change, natural resource depletion, and food waste, and suggests that using A&I packaging to prolong product freshness and slow down spoilage of perishable fruit and meat has the diversion potential of 72,000 tons and an economic value of $167 million. As innovations in packaging advance, if allowed to do so, the impact of these products could be of greater benefit, not only in reducing food waste but also in improving food safety.