Detection of Microbial Contamination Utilizing an Infrared CO 2 Analyzer

作者：C. H. Threlkeld · 发表于：Journal of Food Science · 年份：1982 · DOI：10.1111/j.1365-2621.1982.tb07652.x · 被引用次数：15 · 研究领域：Food Safety and Hygiene、Advanced Chemical Sensor Technologies、Food Supply Chain Traceability

ABSTRACT Infrared (IR) analysis of headspace gas for the presence of CO 2 was evaluated as a method of nondestructively sampling and segregating microbiologically contaminated products. Approximately 1.8 million 7‐oz bottles containing citrus juices and fruit drinks were inspected and segregated based on IR CO 2 analysis. Comparison of IR analysis with conventional plating methods indicated 89% of the samples determined to be positive by conventional methods were also detected by IR analysis. False negatives were found to be the result of nonfermentative microorganisms in over 80% of the contaminated samples not detected by IR analysis. Nonfermentative organisms were identified and effects on product were evaluated. The expected contamination rate was 5.3% compared to 6.3% contamination detected by IR analysis. SUMMARY IN SUMMARY, an IR CO 2 analyzer was utilized successfully to inspect 100% of product suspected of microbial contamination. When proper procedures were followed, contaminated product was detected and removed for destruction while good product was recovered for subsequent shipment to consumers. This system is advantageous because it allows for a 100% nondestructive inspection, is comparable to conventional plating methods in determining the presence of microbial contamination, and can be automated to a high degree. It is probable that automated container handling would have resulted in fewer false positives due to tilting of bottles as well as elimination of fals...