Chemistry: molecular biology and microbiology – Micro-organism – tissue cell culture or enzyme using process...
Reexamination Certificate
2007-10-29
2010-10-12
Carlson, Karen Cochrane (Department: 1657)
Chemistry: molecular biology and microbiology
Micro-organism, tissue cell culture or enzyme using process...
Reexamination Certificate
active
07811783
ABSTRACT:
A rapid method for detecting spoilage of a food sample, particularly a fish sample, by detecting and enumerating sulfide-producing bacteria (SPB). A growth medium containing iron and sulfur is combined with the food sample forming an incubation mixture which is incubated for a period of time. In one embodiment, a plurality of fluorescence measurements are taken during an incubation period of about 3 hours to 17 hours at 30° C. SPB are determined to be present in the sample if the fluorescence measurement initially increases and then decreases to form a fluorescence maximum (peak). The time to detection of the fluorescence peak can be used with a correlation schedule to enumerate the SPB in the food sample. In another embodiment, a visual test can also be used to identify color changes in the incubation mixture to provide a semi-quantitative enumeration of SPB effective after about 3 hours to 17 hours of incubation.
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Berg James D.
Lorentzen Grete
Skjerdal Olaug Taran
Carlson Karen Cochrane
Colifast AS
Dunlap Codding P.C.
Shen Bin
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