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Related Concept Videos

Microbial Biosensors01:17

Microbial Biosensors

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Microbial biosensors are analytical devices that utilize living microbes to detect specific substances through measurable signals. These devices consist of two main components: biosensing organisms and signal-transducing elements. Biosensing organisms, such as Escherichia coli or Saccharomyces cerevisiae, are typically housed in multiwell plates connected to transducers, enabling rapid, real-time detection of target analytes.Signal Generation MechanismWhen a target analyte—such as...
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Microbial Spoilage of Food01:23

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Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
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Extraction and Detection of Geosmin and 2-Methylisoborneol in Water and Fish using High-Capacity Sorptive Extraction Probes and GC-MS
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Non-destructive detection of fish spoilage using a wireless basic volatile sensor.

Sharmistha Bhadra1, Claudia Narvaez2, Douglas J Thomson1

  • 1Department of Electrical and Computer Engineering, University of Manitoba, 75 Chancellor's Circle, Winnipeg, MB, Canada R3T 5V6.

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Summary
This summary is machine-generated.

This study introduces a novel wireless sensor for real-time fish spoilage monitoring. The sensor detects volatile basic nitrogen (TVB-N) compounds, accurately indicating spoilage levels and bacterial growth in fish.

Keywords:
Ammonia vaporFish spoilageFood freshnessInductive couplingLC resonatorPassive RFIDTVB-NVolatilesWireless sensorpH-electrode

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Area of Science:

  • Food Science
  • Sensor Technology
  • Analytical Chemistry

Background:

  • Effective monitoring of fish spoilage is crucial for food safety and quality control.
  • Current methods for assessing fish spoilage can be time-consuming and may not provide real-time data.
  • Volatile basic nitrogen (TVB-N) compounds are key indicators of fish spoilage.

Purpose of the Study:

  • To develop and evaluate a near-field passive volatile sensor for real-time monitoring of fish spoilage.
  • To assess the sensor's correlation with bacterial growth and spoilage indicators in fish.
  • To demonstrate the potential for inexpensive, mass-produced wireless sensors for food quality assessment.

Main Methods:

  • A hydrogel-pH-electrode based sensor utilizing a varactor-based LC resonator was designed.
  • The sensor was interrogated remotely via inductive coupling, measuring resonant frequency shifts.
  • Sensor responses were correlated with microbial analysis of tilapia stored at 24 °C and 4 °C.

Main Results:

  • The sensor exhibited a linear response to ammonia gas concentration with a low detection limit (0.001 mg L(-1)).
  • Sensor measurements correlated significantly with bacterial growth patterns in fish samples.
  • The sensor accurately identified product rejection levels (10(7) cfu g(-1)) under different storage conditions.

Conclusions:

  • The developed wireless sensor offers a promising solution for real-time monitoring of fish spoilage.
  • The sensor's ability to detect TVB-N compounds and correlate with bacterial load supports its application in food quality control.
  • The sensor's design is suitable for integration into packaging and mass production using printed electronics, enabling cost-effective spoilage detection.