Fw: [mifood] Microchip to speed up bacteria detection in meat products

["Vicki Webster" <webstervi@co.muskegon.mi.us>]

If/When this technology becomes viable, maybe we'll be able to visit our
beaches with a probe and data logger to get e coli levels?!
----- Original Message -----
From: "Thomas Crook" <CROOKT9@michigan.gov>
To: <mifood@yahoogroups.com>
Sent: Tuesday, January 15, 2002 7:58 AM
Subject: [mifood] Microchip to speed up bacteria detection in meat products


> Wow - are we getting closer to the Starship Enterprise or What? Bones
waves his beeping light swirling hand held gizmo over the sick Klingon and
comes up with an instant diagnosis. Check this out!
>
> DENMARK: Microchip to speed up bacteria detection in meat products
> 14 Jan 2002
> Source: just-food.com editorial team
>
>
> Danish R&D company Xenogenix has approached the Danish Meat Research
Institute (DMRI) to test its new microchip product, designed to detect
harmful bacteria in meat.
>
> Scientists at the company applied knowledge gained through detecting
genetically altered material in food products and programmed special
microchips with the genetic code of several strains of bacteria. When meat
juice comes into contact with the chip, it will therefore recognise any
bacteria by its genetic code.
>
> If the microchip proves successful in the independent tests, its potential
application is huge. Danish meat producers alone test 25,000 samples of pork
meat every year, while a further 600,000 tests are conducted on farms every
year.
>
> Xenogenix CEO, Keld Andresen, told Politiken: "Instead of waiting several
days for the results of a test, you will now know the result within minutes
or certainly within a few hours.
>
> "The advantage of this new method is that we do not need to grow samples
for a long period of time to achieve sufficient test material, and that we
also will be able to test for several bacteria at the same time."
>
> Meanwhile Flemming Hansen, project manager at DMRI, told the paper: "We
definitely believe that this is a realistic project, and we have a great
interest in helping to complete this new method, both in terms of practical
assistance and in terms of our easy access to the food industry.
>
> "The advantage of this method is not least the very quick response time on
a test and the very precise answer, which it supplies. This method can e.g.
also ensure that we will be able to stop a batch of meat in time, or ensure
that we will be able to act if a process at a producer of food is taking a
wrong turn."
>
>
>
>
>
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