Rapid method of detection and enumeration of sulfide-producing bacteria in food products
US6632632B1 · kind B1 · utility
Assignee
Inventors
Key dates
| Filing date | Dec 14, 2001 |
| Grant date | Oct 14, 2003 |
| Priority date | — |
| Expiry date | Dec 14, 2021 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S435/968
- WIPO fieldBiotechnology
- WIPO sectorChemistry
Abstract
A rapid method for detecting spoilage of a food sample, particularly a fish sample, by detecting and enumerating sulfide-producing bacteria (SPB). A growth medium containing iron and sulfur is combined with the food sample forming an incubation mixture which is incubated for a period of time. A plurality of fluorescence measurements are taken during an incubation period of about 4 hours to 17 hours at 30° C. SPB are determined to be present in the sample if the fluorescence measurement initially increases and then decreases to form a fluorescence maximum (peak). The time to detection of the fluorescence peak can be used with a correlation schedule to enumerate the SPB in the food sample. A visual test can also be used to identify color changes in the incubation mixture to provide a semi-quantitative enumeration of SPB effective in about 4 hours to 17 hours at 30° C.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.