Detection and identification of selected bacteria, inoculated on chicken breast, using near infrared spectroscopy and chemometrics

Sensing and Instrumentation for Food Quality and Safety

Volumn 5, Issue 2, 2011, Pages 57-62

  Alexandrakis, Dimitris ^a,b   Downey, Gerard ^a   Scannell, Amalia G M ^b  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Bacteria; Chicken spoilage; NIR

Indexed keywords

CHEMOMETRICS; CHICKEN BREAST; CHICKEN SPOILAGE; CONTROL GROUPS; ESCHERICHIA COLI K12; FOOD MATRIXES; LISTERIA INNOCUA; MICROBIAL CONCENTRATIONS; MICROFLORA; NEAR INFRARED; NIR; NIR SPECTROSCOPY; PHYSICAL CHANGES; PSEUDOMONAS FLUORESCENS; PSEUDOMONAS MENDOCINA; PSEUDOMONAS PUTIDA; TRANSFLECTANCE;

BACTERIA; BACTERIOLOGY; ESCHERICHIA COLI; INFRARED DEVICES; MUSCLE; NEAR INFRARED SPECTROSCOPY; SPOILAGE;

ANIMALS;

EID: 79959908435     PISSN: 19327587     EISSN: 19329954     Source Type: Journal    
DOI: 10.1007/s11694-011-9111-y     Document Type: Article

References (16)

1. L. C. Thomas, J. E. S. Greenstreet, The identification of microorganisms by infrared spectrophotometry. Spectrochim. Acta 6, 302-319 (1954).
2. J. W. Riddle, P. W. Kabler, B. A. Kenner, R. H. Bordner, S. W. Rockwood, H. J. R. Stevenson, Bacterial identification by infrared spectrometry. J. Bacteriol. 72, 593-603 (1956).
3. J. D. S. Goulden, M. E. Sharpe, The infra-red absorption spectra of lactobacilli. J. Gen. Microbiol. 19, 76-86 (1958).
4. K. P. Norris, Infra-red spectroscopy and its application to microbiology. J. Hyg. 57, 326-345 (1959).
5. A. W. Scopes, The infrared spectra of some acetic acid bacteria. J. Gen. Microbiol. 28, 69-79 (1962).
6. L. E. Rodriguez-Saona, F. M. Khambaty, F. S. Fry, E. M. Calvey, Rapid detection and identification of bacterial strains by Fourier transform near-infrared spectroscopy. J. Agric. Food Chem. 49, 574-579 (2001).
7. J. Dubois, E. N. Lewis, F. S. Fry Jr., E. M. Calvey, Bacterial identification by near-infrared imaging of food specific-cards. Food Microbiol. 22, 577-583 (2005).
8. D. Alexandrakis, G. Downey, A. G. M. Scannell, Detection and identification of bacteria in an isolated system with near-infrared spectroscopy and multivariate analysis. J. Agric. Food Chem. 56(10), 3431-3437 (2008).
9. M. Lin, M. Al-Holy, M. Mousavi-Hesary, H. Al-Qadiri, A. G. Cavinato, B. A. Rasco, Rapid and quantitative detection of the microbial spoilage in chicken meat by diffuse reflectance spectroscopy (600-1100 nm). Lett. Appl. Microbiol. 39, 148-155 (2004).
10. L. E. Rodriguez-Saona, F. M. Khambaty, S. F. Fry, J. Dubois, E. M. Calvey, Detection and identification of bacteria in a juice matrix with Fourier transform-near infrared spectroscopy and multivariate analysis. J. Food Prot. 67(11), 2555-2559 (2004).
11. P. Suthiluk, S. Saranwong, S. Kawano, S. Numthuan, T. Satake, Possibility of using near infrared spectroscopy for evaluation of bacterial contamination in shredded cabbage. Int. J. Food Sci. Technol. 43, 160-165 (2008).
12. G. J. E. Nychas, C. C. Tassou, Spoilage process and proteolysis in chicken as detected by HPLC. J. Sci. Food Agric. 74, 199-208 (1997).
13. I. T. Jolliffe, Principal Component Analysis (Springer-Verlag, New York, 1986).
14. C. O. Gill, K. G. Newton, The ecology of bacterial spoilage of fresh meat at chill temperatures. Meat Sci. 2, 207-217 (1978).
15. D. I. Ellis, D. Broadhurst, D. B. Bell, J. J. Rowland, R. Goodacre, Rapid, quantitative detection of the microbial spoilage of meat by Fourier transform infrared spectroscopy, machine learning. Appl. Environ. Microbiol. 68(6), 2822-2828 (2002).
16. A. Kakouri, G.-J. E. Nychas, Storage of poultry meat under modified atmospheres or vacuum packs; possible role of microbial metabolites as indicator of spoilage. J. Appl. Bacteriol. 76, 163-172 (1994).