Rapid method of detection and enumeration of sulfide-producing bacteria in food products
US7811783B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Oct 29, 2007 |
| Grant date | Oct 12, 2010 |
| Priority date | — |
| Expiry date | May 28, 2028 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12Q1/06
- 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. In one embodiment, a plurality of fluorescence measurements are taken during an incubation period of about 3 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. In another embodiment, a visual test can also be used to identify color changes in the incubation mixture to provide a semi-quantitative enumeration of SPB effective after about 3 hours to 17 hours of incubation.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.