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Report
No.220906 |
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- Environment, Science and Technology - |
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A Microbe Sensor Developed to Oversee Temperature of Food Products in Distribution The National Food Research Institute, an independent administrative corporation, has developed a microbe sensor by which abnormality could be checked with the naked eyes in temperature control of food products under low temperature distribution. The sensor is made of yeast and grape sugar sealed up in an envelope of film. When food temperature rises above safe ceiling, the sugar will ferment by the function of yeast to produce carbon dioxide. The quantity of bubble tells how excessively high temperature the food has been exposed to and, thus, the sensor would be of help in maintaining freshness of sozai [precooked/delicatessen foods] and fresh foods. The mechanism of the sensor is the same as fermentation of dough of bread. While the range of low temperature distribution differs from one food product to another, a sensor could be made "original (or specific) " to each different food product by adjusting the quantities of yeast and sugar so their combination suits temperature and the time span of distribution according to each product. The less appropriate the temperature control turns out, the larger the volume of carbon dioxide produced will be and the bigger the envelope will be blown. The envelope of film is 2 x 2 centimetres by size. What are contained inside to facilitate fermentation are edible and safe for food such as extract of yeast etc. Machine to mass- produce the sensor is also ready and low cost production for just a several yen is anticipated. The invention is now being applied for patents in both Japan and abroad. With the sensor attached to containers of salad and boxed meals sold at super- and convenience stores, one could easily check if there has not been mismanagement of temperatures at distribution stages or at home, which will be very helpful in sanitary control for prevention of food poisoning. The sensor could also be used for an experimental test of optimal way of loading fresh vegetables and fruits distributed under low temperature. |
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