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Microbial contamination detection |
| Publisher：Shanghai Jinghongkepu Optoelectronics Technology Co., Ltd Release time：2025-01-13 15:42:29 Click count：23 Close |
| Microbial contamination detection Fluorescence spectroscopy can detect microbial contamination in food. This method utilizes inherent fluorescence of microorganisms or labeled dye induced fluorescence to detect microorganisms, which has the advantages of high sensitivity, strong specificity, and fast and convenient detection. It can be used to detect microorganisms in various foods, such as Salmonella, Escherichia coli, Listeria, etc. 1. Food processing process monitoring: Spectral technology can monitor chemical changes in the food processing process in real time, such as enzymatic browning reactions, lipid oxidation, etc. For example, in the process of juice processing, visible spectroscopy technology can be used to monitor the color changes of juice, indirectly reflecting its degree of browning, in order to adjust the processing technology in a timely manner. Quality monitoring during food storage period: Raman spectroscopy, infrared spectroscopy, etc. can monitor the changes in nutritional components, spoilage, and deterioration of food during storage. By using infrared spectroscopy, the degree of fat oxidation in meat during refrigeration can be detected, thereby predicting its shelf life and providing scientific basis for food storage and sales. 3. Food safety supervision and law enforcement: Portable spectral detectors can be used on site to quickly detect unqualified food and investigate food safety violations. Portable Raman spectrometers can detect pesticide residues in agricultural products on site, and near-infrared spectrometers can detect meat adulteration, improving the efficiency and accuracy of food safety supervision. |
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