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Method for judging food safety according to flow velocity of hydrogen ions

A hydrogen ion and safety technology, applied in the direction of testing food, material inspection products, testing starch contaminants, etc., can solve the problems of health hazards for consumers, complex production and storage environments, and increased hazards, and achieve accurate and reliable results. Fast detection, high sensitivity effect

Active Publication Date: 2014-05-28
XUYUE BEIJING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

First of all, the production and storage environment of food is very complex, and there may be some harmful microorganisms that people have not yet recognized; secondly, the interaction between different harmful microorganisms may lead to the increase of their harmfulness
Traditional detection methods for harmful microorganisms are powerless, and it is easy to mistake unsafe food for safe food, causing potential harm to the health of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Randomly buy a bag of bagged bread slices of a certain brand in the market, immediately take out one piece of bread slices and soak them in 10mmol\L glucose solution for 10 minutes, then measure the flow rate of hydrogen ions entering and leaving the surface of the bread slices every 10 seconds A data is measured for 15 minutes in total, and the average value of the data obtained within 15 minutes is taken as the measured flow rate value. The measurement results show that the flow direction of hydrogen ions is to flow into the surface of the bread slice, and the absolute value of the flow rate is 1.28nmol m -2 the s -1 . Therefore, the sliced ​​bread purchased directly from the market is a safe food and can be eaten with confidence.

Embodiment 2

[0014] With the bagged bread slices of Example 1, take out 4 slices of bread after purchase, and carry out the following processes respectively: wherein two slices are directly put into a food dish, and the other two are packed in a household food preservation bag and then put into a food dish ; One piece of bread directly put into the food dish and one piece of bread wrapped in a household food preservation bag and then put into the food dish are placed at room temperature (20-25 degrees Celsius) for three days (72 hours), and the other piece is placed directly The bread slices put into the food dish and the bread slices packed in a household food preservation bag and then put into the food dish were placed in the refrigerator freezer (4 degrees Celsius) for three days (72 hours).

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PUM

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Abstract

The invention discloses a method for judging the food safety according to the flow velocity of hydrogen ions. The method is used for judging the safety of detected food by measuring the flow direction and the flow velocity of the hydrogen ions on the surface of the food and can be also used for detecting whether excessive harmful microorganisms exist in the food or not. According to the method, the operation for deducing the species of the harmful microorganisms of the possibly polluted detected food in advance is not needed, and the probability of leak detection can be effectively avoided; furthermore, long-time pretreatment for microorganism cultivation is not needed, so that quick detection can be realized. The method is easy to operate and high in sensitivity; the phenomenon of mutual synergetic enhancement of the perniciousness possibly caused by the harmful microorganisms can be found, the result is accurate and reliable, and the method is suitable for large-scale popularization and application in general catering enterprises and common families.

Description

technical field [0001] The invention relates to a method for judging food safety by hydrogen ion flow velocity, which is used for judging whether excessive harmful microorganisms exist in food, is a non-destructive detection method for food safety, and belongs to the technical field of light industry. Background technique [0002] Food is one of the most important items in human life, and food safety is closely related to human health. Since the daily environment is full of harmful microorganisms, food is easily contaminated by harmful microorganisms, which affects the food safety of food. Although there are already many methods for detecting harmful microorganisms attached to food, and countries around the world have promulgated a large number of mandatory testing standards, the common feature of these methods and standards is that they detect harmful microorganisms that may endanger food safety. Whether the quantity exceeds the specified threshold has obvious defects. Fi...

Claims

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Application Information

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IPC IPC(8): G01N33/02G01N33/10
Inventor 许越谢尔盖·莎波拉斯韦特兰娜·莎波拉
Owner XUYUE BEIJING
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