In a world where food safety is paramount, researchers at Osaka Metropolitan University developed a new technology that can rapidly and accurately assess the presence of viable bacteria in food products.
In the fast-paced world of food production, the adage “waste in haste” often rings true. Rushing through processes can lead to costly mistakes and even pose serious health risks when it comes to food contamination. However, a discovery by researchers from Osaka Metropolitan University has defied this conventional wisdom—speed can indeed be an ally when it comes to food safety.
A team led by Professor Hiroshi Shiigi at the Graduate School of Engineering, Osaka Metropolitan University, has developed a revolutionary technology that can swiftly and accurately assess the number of viable bacteria in food products using an electrochemical method involving tetrazolium salt (MTT), a water-soluble molecule.
One of the most crucial factors in ensuring food safety is determining the presence and quantity of viable bacteria in food products. Traditionally, this process could take up to two days to yield results, leaving a window of uncertainty that could have catastrophic consequences. By the time the results were available, the food products would have already left the factory, potentially causing outbreaks of foodborne illnesses. Recognising the urgency of this issue, the research team set out to develop a method that could expedite the identification of bacterial contamination before products left the factory.
“With this method, we can swiftly assess the number of viable bacteria—in mere 60 minutes—ensuring the safety of food products before they are shipped and proactively preventing food poisoning outbreaks,” shares Shiigi. “The method does not rely on complicated procedures or expensive equipment.”
The details of this solution that has the potential to revolutionise food safety protocols are published in the journal Analytical Chemistry.
The intricacies of a discovery
The process is surprisingly straightforward. MTT is a water-soluble molecule that reacts with viable bacteria, causing a colour change. This change is then detected and quantified through electrochemical measurements.
The speed and simplicity of this process make it an ideal candidate for integration into existing food production lines. It eliminates the need for time-consuming cultivation steps, allowing for real-time assessment of bacterial contamination.
Shiigi points out that the development of this technology doesn’t stop here. The team will refine the measurement conditions and exploring practical applications. They are even envisioning the creation of portable sensors that can be readily deployed in food production facilities, further streamlining the safety assurance process.