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IN THE NEWS

Edited by: Marissa Bunning, Ph.D., Mary Schroeder, M.S., R.D, Pat Kendall, Ph.D., R.D., Colorado State - Spring 2007

FOOD SPOILAGE DETECTION DEVICE

Normally, we rely on our senses to determine if a food is spoiled or not. Our standard practice for determining fresh food from spoiled food may have an alternative, though, thanks to the ingenuity of a University of South Carolina assistant professor in chemistry and biochemistry, John Lavigne.

When proteins in food begin to breakdown during the early stages of spoilage, byproducts called biogenic amines are produced. These compounds may be detected through the use of a new polymer sensor developed by Lavigne and his research team.

When a small amount liquid from the food in question is added to the polymer sensor, the solution turns different colors depending on the amount of biogenic amines present in the food's liquid. Approximately 90% accurate, the consumer-friendly sensor will take the form of a dipstick similar to a pH strip, if Lavigne's research project goes to plan.

The usefulness of the sensor is being questioned by some, however, because the test only measures protein breakdown due to spoilage, and foodborne illness-causing pathogens don't always cause spoilage. Thus, a negative test may not ensure that a food is safe to eat. Anyone using the device would also need to follow proper hygiene and safe food handling practices. For those who don't trust their nose and eyes to detect spoiled food, however, it will be nice to have this technology to help do that for us.

Source:

1. "Dipstick test detects spoiled food: American research team develops a format that spots bacterial breakdown of food." Health Day. March 26, 2007. Available at: www.nlm.nih.gov/medlineplus/news/fullstory_47073.html.

SPINACH E. COLI INVESTIGATION COMES TO A CLOSE

Following a 6-month investigation into the spinach Escherichia coli O157:H7 outbreak which resulted in 205 confirmed cases of E. coli and 3 deaths, investigators were able to identify the farm where the contamination originated. However, despite speculations, they were unable to confirm the source of contamination due to the variety of ways E. coli O157:H7 can spread. Possible vectors for the pathogen include animals, humans, and water.

California Emergency Response Team experts, along with help from the Centers for Disease Control and Prevention (CDC) and Animal and Plant Health Inspection Service of the U.S. Department of Agriculture, eventually traced the outbreak to Paicines Ranch in San Benito County. Several areas were identified as potential sources of contamination. The outbreak strain was found in river water, cattle feces, and wild-pig feces. Changes in ground water during the growing season also could have been a factor in contaminating the spinach crop, as well. For more information about salad greens and E. coli, refer to the Winter 2007 issue of Safe Food News.

Sources:

1. Schnirring, Lisa. "FDA releases final report on spinach E coli outbreak." Center for Infectious Disease Research and Policy. March 23, 2007. Available at: www.cidrap.umn.edu/cidrap/content/fs/food-disease/news/mar2307ecoli.html
2. FDA News. "FDA Finalizes Report on 2006 Spinach Outbreak." March 23, 2007. Available at: www.fda.gov/bbs/topics/NEWS/2007/NEW01593.html.

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