New Technology Significantly Shortens Food Bacterial Testing Time

Science and Technology Daily News (Reporter Zhang Jiaxin) Researchers from Osaka City University in Japan have recently developed a new technology that can use water-soluble tetrazolium salts to quickly and accurately determine the number of live bacteria in food through electrochemistry. The research results are published in the latest issue of the Journal of Analytical Chemistry

Science and Technology Daily News (Reporter Zhang Jiaxin) Researchers from Osaka City University in Japan have recently developed a new technology that can use water-soluble tetrazolium salts to quickly and accurately determine the number of live bacteria in food through electrochemistry. The research results are published in the latest issue of the Journal of Analytical Chemistry.

Rapid detection technology has always been one of the goals pursued in the field of food safety research. The most important evaluation indicator to ensure that food is not contaminated is the number of live bacteria. However, traditional measurement methods require up to 2 days to obtain results, and these results can only be obtained after the food is shipped from the factory, which can lead to fatal consequences. If live bacteria are not detected, food safety issues are worrying. Therefore, there must be a detection method to accelerate the process of identifying bacterial contamination before shipment.

Now, researchers have successfully significantly reduced the examination time from 2 days to approximately 1 hour. Using this method, they can quickly measure the number of live bacteria, confirm their safety before the food leaves the factory, and prevent food poisoning. This method does not require complex operations or expensive equipment.

Next, researchers will continue to optimize measurement conditions and look forward to combining this technology with portable sensors to expand their applications.

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