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Application of the Electrical Microbial Growth Analyzer Method for Efficiently Quantifying Viable Bacteria in Ready-to-Eat Sea Cucumber Products. | LitMetric

AI Article Synopsis

  • Accurate quantification of viable bacteria in ready-to-eat foods is essential for ensuring food safety, especially for products like ready-to-eat sea cucumbers (RSC).
  • A culture-based method was developed that measures bacterial growth using an electrical microbial growth analyzer, allowing for quick assessment of viable bacteria within a short timeframe.
  • The results showed high recovery rates for both liquid and solid food samples, making this method more efficient and simpler compared to traditional culturing methods like plate counting and PCR.

Article Abstract

Accurate and efficient quantification of viable bacteria in ready-to-eat food products is crucial for food safety and public health. The rapid and accurate assessment of foodborne bacteria in complex food matrices remains a significant challenge. Herein a culture-based approach was established for easily quantifying viable bacteria in ready-to-eat sea cucumber (RSC) products. Samples of the liquid companion within the package were directly transferred into test tubes to determine bacterial growth curves and growth rate curves, utilizing the electrical microbial growth analyzer. Viable bacteria in the samples were then quantified based on the time required to attain the maximum growth rate indicated on the growth rate curve. At a concentration of 5.0 × 10 CFU/mL of viable bacteria in the liquid companion, the recovery rates were 108.85-112.77% for () and 107.01-130.54% for (), with standard deviations of 1.60 and 3.92, respectively. For the solid content in the package, the quantification was performed using the same methodology following an additional homogenization step. At a concentration of 5.0 × 10 CFU/mL of viable bacteria in the sample, the recovery rates were 91.94-102.24% for and 81.43-104.46% for , with standard deviations of 2.34 and 2.38, respectively. In instances where the viable bacterial concentration was 5.0 × 10 CFU/mL in RSC products, the total time required for the quantification did not exceed 10.5 h. This method demonstrated advantages over traditional plate counting and PCR methods regarding simplicity and efficiency, representing a promising alternative for the quantification of viable bacteria in food like RSC products.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11596173PMC
http://dx.doi.org/10.3390/microorganisms12112301DOI Listing

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