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dc.contributor.author Ellis, David I.
dc.contributor.author Broadhurst, David I.
dc.contributor.author Kell, Douglas B.
dc.contributor.author Rowland, Jeremy John
dc.contributor.author Goodacre, Royston
dc.date.accessioned 2006-04-25T15:54:18Z
dc.date.available 2006-04-25T15:54:18Z
dc.date.issued 2002-06
dc.identifier.citation Ellis , D I , Broadhurst , D I , Kell , D B , Rowland , J J & Goodacre , R 2002 , ' Rapid and quantitative detection of the microbial spoilage of meat by Fourier Transform Infrared Spectroscopy and machine learning ' Applied and Environmental Microbiology , vol 68 , no. 6 , pp. 2822-2828 . , 10.1128/AEM.68.6.2822-2828.2002 en
dc.identifier.other PURE: 68529
dc.identifier.other dspace: 2160/157
dc.identifier.uri http://hdl.handle.net/2160/157
dc.identifier.uri http://www.pubmedcentral.gov/articlerender.fcgi?tool=pubmed&pubmedid=12039738 en
dc.description Ellis, D. I., Broadhurst, D., Kell, D. B., Rowland, J. J., Goodacre, R. (2002). Rapid and quantitative detection of the microbial spoilage of meat by Fourier Transform Infrared Spectroscopy and machine learning.   Applied and Environmental Microbiology, 68, (6), 2822-2828 Sponsorship: BBSRC en
dc.description.abstract Fourier transform infrared (FT-IR) spectroscopy is a rapid, noninvasive technique with considerable potential for application in the food and related industries. We show here that this technique can be used directly on the surface of food to produce biochemically interpretable 'fingerprints.' Spoilage in meat is the result of decomposition and the formation of metabolites caused by the growth and enzymatic activity of microorganisms. FT-IR was exploited to measure biochemical changes within the meat substrate, enhancing and accelerating the detection of microbial spoilage. Chicken breasts were purchased from a national retailer, comminuted for 10 s, and left to spoil at room temperature for 24 h. Every hour, FT-IR measurements were taken directly from the meat surface using attenuated total reflectance, and the total viable counts were obtained by classical plating methods. Quantitative interpretation of FT-IR spectra was possible using partial least-squares regression and allowed accurate estimates of bacterial loads to be calculated directly from the meat surface in 60 s. Genetic programming was used to derive rules showing that at levels of 107 bacteria·g-1 the main biochemical indicator of spoilage was the onset of proteolysis. Thus, using FT-IR we were able to acquire a metabolic snapshot and quantify, noninvasively, the microbial loads of food samples accurately and rapidly in 60 s, directly from the sample surface. We believe this approach will aid in the Hazard Analysis Critical Control Point process for the assessment of the microbiological safety of food at the production, processing, manufacturing, packaging, and storage levels. en
dc.format.extent 7 en
dc.language.iso eng
dc.relation.ispartof Applied and Environmental Microbiology en
dc.title Rapid and quantitative detection of the microbial spoilage of meat by Fourier Transform Infrared Spectroscopy and machine learning en
dc.type Text en
dc.type.publicationtype Article (Journal) en
dc.identifier.doi http://dx.doi.org/10.1128/AEM.68.6.2822-2828.2002
dc.contributor.institution Department of Computer Science en
dc.description.status Peer reviewed en


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