WO2006062870A2 - Food freshness sensor - Google Patents
Food freshness sensor Download PDFInfo
- Publication number
- WO2006062870A2 WO2006062870A2 PCT/US2005/043843 US2005043843W WO2006062870A2 WO 2006062870 A2 WO2006062870 A2 WO 2006062870A2 US 2005043843 W US2005043843 W US 2005043843W WO 2006062870 A2 WO2006062870 A2 WO 2006062870A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- sensor according
- container
- solution
- sensor
- volume
- Prior art date
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Q—MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEIC ACIDS OR MICROORGANISMS; COMPOSITIONS OR TEST PAPERS THEREFOR; PROCESSES OF PREPARING SUCH COMPOSITIONS; CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL OR ENZYMOLOGICAL PROCESSES
- C12Q1/00—Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions
- C12Q1/02—Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions involving viable microorganisms
- C12Q1/04—Determining presence or kind of microorganism; Use of selective media for testing antibiotics or bacteriocides; Compositions containing a chemical indicator therefor
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Q—MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEIC ACIDS OR MICROORGANISMS; COMPOSITIONS OR TEST PAPERS THEREFOR; PROCESSES OF PREPARING SUCH COMPOSITIONS; CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL OR ENZYMOLOGICAL PROCESSES
- C12Q1/00—Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions
- C12Q1/02—Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions involving viable microorganisms
- C12Q1/22—Testing for sterility conditions
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/02—Food
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/02—Food
- G01N33/12—Meat; fish
Definitions
- the present invention generally relates to pathogen detection devices and methods, and, in particular, to devices and methods for detecting food-borne pathogens and spoilage.
- HACCP Hazard Analysis and Critical Control Point
- Meat for example, is randomly sampled at a processor for food borne pathogens. Generally, no further testing occurs before the meat is consumed, leaving the possibility of unacceptable levels of undetected food-borne pathogens, such as Salmonella spp. and Listeria spp., as well as spoilage bacteria, such as Pseudomonas spp. and Micrococcus spp. being able to multiply to an undesirable level during the packaging, transportation, and display of the product. Subsequently, the food product may be purchased by the consumer, transported, and stored in uncontrolled conditions that only serve to exacerbate the situation, all these events occurring prior to consumption.
- undetected food-borne pathogens such as Salmonella spp. and Listeria spp.
- spoilage bacteria such as Pseudomonas spp. and Micrococcus spp.
- Retailers generally estimate shelf life and thus freshness with a date stamp. This method is inaccurate for at least two reasons: first, the actual number of bacteria on the meat at the processor is typically unknown, and second, the actual time-temperature environment of the package during its shipment to the retailer is typically unknown. As an example, a temperature increase of less than 3°C can shorten food shelf life by 50% and cause a significant increase in bacterial growth over time. Indeed, spoilage of food may occur in as little as several hours at 37 0 C based on the universally accepted value of a total pathogenic and non-pathogenic bacterial load equal to 1x10 7 cfu/gram or less on food products. Food safety leaders have identified this level as the maximum acceptable threshold for meat products.
- time-temperature indicator devices A number of devices are known that have attempted to provide a diagnostic test that reflects either bacterial load or food freshness, including time-temperature indicator devices. To date, none of these devices has been widely accepted either in the consumer or retail marketplace, for reasons that are specific to the technology being applied.
- time-temperature devices only provide information about integrated temperature history, not about bacterial growth. Thus it is possible, through other means of contamination, to have a high bacterial load on food even though the temperature has been maintained correctly. Wrapping film devices typically require actual contact with the bacteria. If the bacteria are internal to the exterior food surface, then an internally high bacterial load on the food does not activate the sensor.
- Ammonia sensors typically detect protein breakdown and not carbohydrate breakdown. Since bacteria initially utilize carbohydrates, these sensors typically have a low sensitivity in most good applications, with the exception of seafood.
- known devices and methods for detecting bacteria in food substances typically integrally incorporate the device in to a package at manufacture. Neither the provider nor the consumer is able to continue the monitoring with a repackaging of the food product. It is desirable to provide a device, food packaging, and associated methods for detecting at least a presence of bacteria in a perishable food product. Further, it is desirable for a consumer to be able to detect a presence of bacteria throughout the handling of the food product by the consumer.
- the present invention may be directed to detecting at least a presence of bacteria in a perishable food product carried within a container or package prepared by a supplier of the food product or by a consumer handling the food product after purchase.
- Embodiments of the invention may provide a quantitative measure of bacterial load and detect the presence of bacteria in or on the food product.
- a sensor according to the teachings of the present invention may be safely consumed if mistakenly eaten.
- One sensor for detecting a presence of bacteria in a perishable food may include a pH sensitive solution of bromothymol blue and methyl red mixed with an alkaline solution, by way of example, resulting in a pH value and a generally green color changing to a generally orange color responsive to exposure to a concentration of carbon dioxide.
- the solution is packaged in a gas permeable container using a TPX (PMP) thin film that allows an effective diffusion of carbon dioxide through the container.
- PMP TPX
- the pH level drops when acidic carbon dioxide comes into contact with the solution resulting from a formation of carbonic acid making the solution an indicator of carbon dioxide concentration and thus bacterial growth.
- Another embodiment may include a sensor for detecting a presence of bacteria from a perishable food product, wherein the sensor may include a sealed container having a gas permeable wall formed from a TPX (PMP) thin film and a transparent portion for viewing its contents.
- a pH sensitive solution is carried within the container and may have a generally green color changing to a generally orange color responsive to a 0.5% concentration of an acidic gas generated outside the container in a bacteria detection range between one million and ten million bacteria.
- the pH sensitive solution may be carried between first and second gas-permeable wall portions of the container for permitting a desirable diffusion of the carbon dioxide between the wall portions.
- a sensor may also include a pH sensitive mixture carried within a container with the mixture including bromothymol blue and methyl red mixed with an alkaline resulting in a pH value between 6 and 8. Yet further, the sensor may include the pH sensitive mixture of bromothymol blue and methyl red mixed with an alkaline resulting in a generally green color changing to a generally orange color responsive to exposure to a 0.5% concentration of an acidic gas, wherein the bromothymol blue comprises a %wt/volume between 0.02 and 0.08, the methyl red comprises a %wt/volume between 0.001 and 0.005, dissolved in an alkaline amount ranging between 0.5 mM and 1.5 mM.
- One embodiment of the invention may comprise an aqueous pH indicator in a gas permeable envelope such that CO2 gas (produced by bacteria as they grow) diffuses into the container and reacts with the solution to reduce the pH:
- the pH indicator changes color thereby providing a visual indication of the drop in pH and therefore the presence of bacteria.
- a desirable format for one embodiment of the invention including a sensor.
- a two-sided design was selected that permits diffusion of gas from both sides of the sensor. This permits a rapid color change that minimizes the time a sensor is in an "uncertain zone," where color changes are gradual and not produced in a step-styled change as is the case for embodiments of the present invention.
- the sensor may comprise:
- FIG. 1 is a diagrammatical cross section view of embodiments of the invention useful in detecting spoiling of a food product
- FIG. 2 is a partial cross sectional view of one embodiment of a sensor in keeping with the teachings of et present invention
- FIG. 3 includes a spectrum (360-720nm) of a solution of a pH formulation at room temperature at day one (hashed plot) and day sixty (solid plot) reflecting excellent shelf life of the formulation; and
- FIG. 4 is a table illustrating an effect of incubation of skinless chicken that had been cooked or was raw then stored at 1O 0 C on biochemical and microbiological parameters.
- a sensor 10 in keeping with the teachings of the present invention for detecting a presence of bacteria from a perishable food product 12 includes a sealed container 14 having opposing gas permeable walls 16, 18 formed from a TPX (PMP) transparent thin film for viewing a pH sensitive solution 20 carried by the container 14.
- the pH sensitive solution 20 has a generally green color changing to a generally orange color responsive to a 0.5% concentration of an acidic gas generated outside the container 14 by a spoiling of the food product 12 for a bacteria detection range between one million and ten million bacteria.
- the pH sensitive solution 20 is carried between the opposing walls 16, 18 of the container for permitting desirable gas diffusion 22 of carbon dioxide gas 24 emitted from the food product 12 to pass through the container 14 and solution 20.
- the sensor 10 may be placed in a package 26 with the food product 12 being monitored.
- a two-sided design was selected that permits diffusion of gas from both sides of the sensor. This permits a rapid color change that minimizes the time a sensor is in an "uncertain zone," where color changes are gradual and not produced in a step-styled change as is the case for embodiments of the present invention.
- carbon dioxide is used as a generic indicator of bacterial growth and for quantitatively estimating a level of bacterial contamination present in the food product 12.
- the pH drops as a result of a formation of carbonic acid, making a pH value an indicator of carbon dioxide concentration and thus of a bacterial load.
- the sensor 10 includes the solution 20 having a pH value between 6 and 8. Further, an embodiment includes the pH sensitive solution having bromothymol blue and methyl red mixed with an alkaline solution of sodium hydroxide.
- One embodiment includes the bromothymol blue in a 0.05 %wt/volume and the methyl red in a 0.0035wt/volume dissolved in 1 mM sodium hydroxide for providing a pH value of approximately 6.8.
- test results have resulted in effective solutions 20 with the bromothymol blue having a %wt/volume between 0.02 and 0.08, the methyl red having a %wt/volume between 0.001 and 0.005, dissolved in an alkaline solution of sodium hydroxide ranging between 0.5 mM and 1.5 mM for providing the pH value of the solution ranging between 6 and 8.
- the walls 16, 18 are made from the thin film having a thickness dimension 28 of approximately 0.001 inches.
- an antifreeze agent such as ethylene glycol may be added to the solution 20 with an appropriate modification of the mixture to achieve the desired pH value.
- test data included a 1.4 mil thick transparent film with the TPX (PMP) film as opposing sheets sealed about a periphery 30.
- PMP TPX
- One embodiment included the container 14 having a dimension 32 of approximately one inch by one inch, as illustrated with reference again to FIG. 1.
- heat was applied for sealing the periphery 26 of the opposing film sheets.
- MSDS Material Safety data Sheet
- a wide variety of transparent thin films were available in the marketplace. However, requirements for a film that will hold the aqueous solution are very specific and a substantial regimen of research and experimentation into optimal material for the sensor was undertaken. Desirable requirements included features selected from: a high gas permeability; thin film available ( ⁇ 2/1000 inch); relatively high carbon dioxide gas permeability; a high transparency; high flexibility; a heat sealable material; high flexibility; unstained by the pH indicator formulation; and a relatively low cost for manufacturing.
- One embodiment of the sensor 10 includes the manufacture of a square sensor, by way of example, by cutting two squares of TPX 1.4 mil thick, transparent film 1" square, placing one square on top of the other, using a pulsed heat sealer to seal three sides, adding 0.5 ml of formulation to the formed container 14, and sealing the final side. If leaks occur at the corner, double seals on each side will solve the leaking issue.
- the sensor 10 is now ready for use and has stability for at least two months at room temperature and a predicted shelf life in excess of one year at refrigerated temperatures.
- Naturally many parameters described in the manufacturing process may be varied dependent of application such as shape, size, volume of indicator added.
- the method of sealing may be heat as described above alternatively glue or other bonding agent may be applied.
- a table illustrates data that reflect performance of the sensor manufactured, as above described. Bacterial concentration is presented in colony forming units per gram (CFU/g).
- CFU/g colony forming units per gram
- Cooked chicken was handled following cooking to introduce a microbial population to the surface.
- the cooked chicken required approximately 1.5-times more time to reach a high microbial load, but the sensor performance was good for both fresh and cooked chicken.
- this invention may also be applied to preparing a sensor responsive to ammonia with the color change being green to blue.
- Alternative pH indicators may be selected that would provide alternative color changes as the pH increased to the alkaline as a result of the formation of hydroxide ions. Therefore, it is understood that the invention is not to be limited to the specific embodiments disclosed, and that modifications and embodiments are intended to be included within the scope of claims supported by this disclosure.
Abstract
Description
Claims
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP05848828A EP1828401A4 (en) | 2004-12-07 | 2005-12-06 | Food freshness sensor |
CA002590091A CA2590091A1 (en) | 2004-12-07 | 2005-12-06 | Food freshness sensor |
JP2007545538A JP2008523391A (en) | 2004-12-07 | 2005-12-06 | Food freshness sensor |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US63375004P | 2004-12-07 | 2004-12-07 | |
US60/633,750 | 2004-12-07 |
Publications (2)
Publication Number | Publication Date |
---|---|
WO2006062870A2 true WO2006062870A2 (en) | 2006-06-15 |
WO2006062870A3 WO2006062870A3 (en) | 2006-11-16 |
Family
ID=36578440
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/US2005/043843 WO2006062870A2 (en) | 2004-12-07 | 2005-12-06 | Food freshness sensor |
Country Status (5)
Country | Link |
---|---|
EP (1) | EP1828401A4 (en) |
JP (1) | JP2008523391A (en) |
AR (1) | AR051789A1 (en) |
CA (1) | CA2590091A1 (en) |
WO (1) | WO2006062870A2 (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110618116A (en) * | 2019-08-28 | 2019-12-27 | 江苏大学 | Preparation method and application of intelligent indication label for visually detecting freshness of meat |
CN113520136A (en) * | 2020-04-21 | 2021-10-22 | 佛山市顺德区美的电热电器制造有限公司 | Cooking appliance, freshness keeping method, freshness keeping apparatus, and computer-readable storage medium |
US11739362B2 (en) | 2017-04-04 | 2023-08-29 | Fresh Check Ltd. | Colour changing compositions |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111060660B (en) * | 2020-02-19 | 2020-12-01 | 聊城市孚德食品有限公司 | A detection device for meat quality |
Family Cites Families (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5183742A (en) * | 1984-02-24 | 1993-02-02 | Dai Nippon Insatsu Kabushiki Kaisha | Test device for detecting glucose, protein urobilinogen, and/or occult blood in body fluids and/or determining the PH thereof |
GB8622905D0 (en) * | 1986-09-23 | 1986-10-29 | Keyes Uk Ltd | Packaging |
AU676287B2 (en) * | 1993-06-03 | 1997-03-06 | Sealed Air New Zealand Limited | A gas indicator for a package |
US5753285A (en) * | 1995-02-16 | 1998-05-19 | Horan; Thomas J. | Method for determining bacteria contamination in food package |
JP4538106B2 (en) * | 1997-07-16 | 2010-09-08 | ザ ガバメント オブ ザ ユナイテッド ステイツ オブ アメリカ,リプリゼンテッド バイ ザ セクレタリー,デパートメント オブ ヘルス アンド ヒューマン サービス | Food quality indicator device |
JP3225484B2 (en) * | 1997-12-18 | 2001-11-05 | 廣幸 小川 | Microbial testing method, microbial count testing method, microbial testing tool, microbial testing device, and microbial propagation time measuring device |
US6589761B1 (en) * | 1999-06-19 | 2003-07-08 | Marv Freadman | Method and apparatus for detecting bacteria |
US20040115319A1 (en) * | 2002-09-16 | 2004-06-17 | Agcert International, Llc | Food-borne pathogen and spoilage detection device and method |
US20040265440A1 (en) * | 2002-09-16 | 2004-12-30 | Agcert International, Llc | Food borne pathogen sensor and method |
US20040067182A1 (en) * | 2002-10-08 | 2004-04-08 | Kelly Robert Charles | Gas-release packet |
-
2005
- 2005-12-06 JP JP2007545538A patent/JP2008523391A/en active Pending
- 2005-12-06 WO PCT/US2005/043843 patent/WO2006062870A2/en active Application Filing
- 2005-12-06 EP EP05848828A patent/EP1828401A4/en not_active Withdrawn
- 2005-12-06 CA CA002590091A patent/CA2590091A1/en not_active Abandoned
- 2005-12-07 AR ARP050105125A patent/AR051789A1/en not_active Application Discontinuation
Non-Patent Citations (1)
Title |
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See references of EP1828401A4 * |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US11739362B2 (en) | 2017-04-04 | 2023-08-29 | Fresh Check Ltd. | Colour changing compositions |
CN110618116A (en) * | 2019-08-28 | 2019-12-27 | 江苏大学 | Preparation method and application of intelligent indication label for visually detecting freshness of meat |
CN113520136A (en) * | 2020-04-21 | 2021-10-22 | 佛山市顺德区美的电热电器制造有限公司 | Cooking appliance, freshness keeping method, freshness keeping apparatus, and computer-readable storage medium |
CN113520136B (en) * | 2020-04-21 | 2023-07-04 | 佛山市顺德区美的电热电器制造有限公司 | Cooking utensil, preservation method, preservation device and computer readable storage medium |
Also Published As
Publication number | Publication date |
---|---|
AR051789A1 (en) | 2007-02-07 |
EP1828401A2 (en) | 2007-09-05 |
CA2590091A1 (en) | 2006-06-15 |
WO2006062870A3 (en) | 2006-11-16 |
JP2008523391A (en) | 2008-07-03 |
EP1828401A4 (en) | 2008-12-17 |
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