Algorithms for a fast confocal optical inspection system

Rao, A. Ravishankar; Ramesh, N.; Wu, Frederick Y.; Mandeville, Jon R.; Kerstens, Pieter J. M.

doi:10.1109/acv.1992.240299

Cited by 11 publications

(2 citation statements)

References 58 publications

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“…Confocal laser scanning microscopy (CLSM) is a relatively new optical tool for noninvasive evaluation of microstructures of foods and other materials. The primary value of the CLSM lies in its ability to make a series of observations (2‐D layered images) within a 3‐D specimen by focusing at different heights of the specimen, in a process called optical slicing (Rao and others 1992). The specimen can be illuminated and imaged through a pinhole to remove out‐of‐focus light, thus producing a clearer image (Kaláb and others 1995).…”

Section: Introductionmentioning

confidence: 99%

Effect of Surface Roughness on Retention and Removal of Escherichia coli O157:H7 on Surfaces of Selected Fruits

Wang

Feng

Liang

et al. 2009

Journal of Food Science

134

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This study was undertaken to evaluate the effect of surface roughness on the attachment and removal of Escherichia coli O157:H7 on selected fruit and metal surfaces. A new method to determine surface roughness was developed using confocal laser scanning microscopy (CLSM). A series of 2-D layered images were taken by CLSM optical slicing of the surfaces of Golden Delicious apples, navel oranges, avocadoes, and cantaloupes. The average roughness (R a ) of the fruit surfaces was assessed by reconstructing a series of 2-D images into 3-D images. A cocktail of 5 E. coli O157:H7 strains were spot inoculated onto fruit skin surfaces with different R a . The fruits were then treated with acidic electrolyzed water (AEW), peroxyacetic acid (POAA), and sterilized deionized water. Aluminum stubs with different R a values as a model system were also spot inoculated with E. coli O157:H7 and subjected to a sonication treatment. Test results indicated that there was a positive linear correlation between R a and adhesion rate of E. coli O157:H7, and a negative correlation between R a and the efficacy of inactivation by AEW and POAA, respectively, on fruit surfaces. A linear increase of residual bacteria population with increased surface roughness of aluminum stubs was also observed. The relationship between surface roughness and surface hydrophobicity was negative linear for the aluminum stubs, but was quadratic for the 4 fruits. The environmental scanning electron microscopy images showed that bacteria tended to attach to or be entrapped in the grooves or cavities of fruits, which provided protection to the cells against washing treatments.

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Section: Introductionmentioning

confidence: 99%

Effect of Surface Roughness on Retention and Removal of Escherichia coli O157:H7 on Surfaces of Selected Fruits

Wang

Feng

Liang

et al. 2009

Journal of Food Science

134

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“…CLSM, on the other hand, is a noncontact method for quantitative measurement of surface roughness. The main advantage of CLSM is that it can construct a 3-D image by layering a series of 2-D images through a process called optical slicing (31). The laser beam in CLSM can penetrate into a thick sample and collect structural information at different depths without damaging the sample (11).…”

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confidence: 99%

Effect of Surface Roughness on Inactivation of Escherichia coli O157:H7 87-23 by New Organic Acid–Surfactant Combinations on Alfalfa, Broccoli, and Radish Seeds

Fransisca

Feng

2012

Journal of Food Protection

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Surface roughness has been reported as one of the factors affecting microbial attachment and removal. Seed surfaces are complex, and different seed varieties have different surface topographies. As a result, a sanitizer effective in eliminating pathogenic bacteria on one seed may not be as effective when applied to another seed. The objectives of this research were (i) to investigate the efficacy of malic acid and thiamine dilaurylsulfate (TDS) combined treatments for inactivation of E. coli O157:H7 strain 87-23 on alfalfa, broccoli, and radish seeds, (ii) to quantify surface roughness of the seeds, and (iii) to determine the correlation between microbial removal and surface roughness. The surface roughness of each seed type was measured by confocal laser scanning microscopy (CLSM) and surface profilometry. Surface roughness (Ra) values of the seeds were then calculated from CLSM data. Seeds inoculated with E. coli O157:H7 87-23 were washed for 20 min in malic acid and TDS solutions and rinsed for 10 min in tap water. Radish seeds had the highest Ra values, followed by broccoli and alfalfa seeds. A combination of 10% malic acid and 1% TDS was more effective than 20,000 ppm of Ca(OCl)2 for inactivation of E. coli O157:H7 87-23 on broccoli seeds, while the inactivation on radish and alfalfa seeds was not significantly different compared with the 20,000-ppm Ca(OCl)2 wash. Overall, a negative correlation existed between the seeds' Ra values and microbial removal. Different seeds had different surface roughness, contributing to discrepancies in the ability of the sanitizers to eliminate E. coli O157:H7 87-23 on the seeds. Therefore, the effectiveness of one sanitizer on one seed type should not be translated to all seed varieties.

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Three-Dimensional Image Reconstruction Procedure for Food Microstructure Evaluation

Ding

Gunasekaran

1998

Artificial Intelligence for Biology and Agriculture

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Algorithms for a fast confocal optical inspection system

Cited by 11 publications

References 58 publications

Effect of Surface Roughness on Retention and Removal of Escherichia coli O157:H7 on Surfaces of Selected Fruits

Effect of Surface Roughness on Retention and Removal of Escherichia coli O157:H7 on Surfaces of Selected Fruits

Effect of Surface Roughness on Inactivation of Escherichia coli O157:H7 87-23 by New Organic Acid–Surfactant Combinations on Alfalfa, Broccoli, and Radish Seeds

Three-Dimensional Image Reconstruction Procedure for Food Microstructure Evaluation

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