Assessment of a handheld fluorescence imaging device as an aid for detection of food residues on processing surfaces

Everard, Colm; Kim, Moon S.; Lee, Hoyoung

doi:10.1016/j.foodcont.2015.05.030

Cited by 13 publications

(5 citation statements)

References 53 publications

(69 reference statements)

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“…ATP bioluminescence has been widely used for the detection of microbial contamination and food residues in the food industry (Everard et al 2016), providing a real time estimate of total surface cleanliness, including the presence of organic debris and microbial contamination. In this work, the ATP reading in the confectionary area was five times greater than that of the pastry area.…”

Section: Discussionmentioning

confidence: 99%

“…Some of these methods might be optimized, for example, using UV detection the wavelength can be optimised to detect residual organic material present on the surface (Adhikari and Tappel, 1975;Whitehead et al, 2010). Optimization of such methods is dependent on the molecular configuration of organic material allows some organic residues to fluoresce Another drawback of these methods is that they do not discriminate between the amount of organic fouling and microbial load (Everard et al 2016: Salo et al 2008Verran and Whitehead 2006).…”

Section: Introductionmentioning

confidence: 99%

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The detection and quantification of food components on stainless steel surfaces following use in an operational bakery

Whitehead

Saubade

Akhidime

et al. 2019

Food and Bioproducts Processing

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Food preparation areas in commercial bakeries present surfaces for continual organic fouling. The detection of retained food components and microorganisms on stainless steel surfaces situated for one month in the weighing in area, pastry and confectionary production areas of a bakery were investigated using different methods. Scanning electron microscopy demonstrated the morphology of the material on the surfaces from all three areas, with the weighing in area demonstrating a more even coverage of material. Differential staining assays demonstrated a high percentage coverage of organic material heterogeneously distributed across the surfaces. Differential staining also demonstrated that the amount of organic material on the surface from the confectionary area was significantly greater than from both the pastry and weighing in areas. Although, UV at 353 nm did not detect residual surface fouling, performance of the UV detection was optimised and demonstrated that the residual organic material on the weighing in area and the pastry samples was best illuminated at 510-560 nm, and from the confectionary area of the bakery at 590-650 nm. ATP bioluminescence revealed the confectionary production area contained the highest level of biofouling. Contact plates determined that only low microbial counts (≤ 2) CFU/cm 2) were recovered from the surfaces. Changes in the physicochemistry (increased hydrophobicity) demonstrated that all the surfaces were fouled (ΔGiwi-26.8 mJ/m 2 to-45.4 mJ/m 2). Fourier Transform Infra-Red Spectroscopy (FTIR) demonstrated that all the surfaces had retained fats,

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The detection and quantification of food components on stainless steel surfaces following use in an operational bakery

Whitehead

Saubade

Akhidime

et al. 2019

Food and Bioproducts Processing

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“…In the field of fruit and vegetable processing, HSFI is widely used to evaluate the hardness, color, sugar content, surface damage or defect, disease, chilling injury, ripening, pesticide residues, and fecal or toxin contamination of agricultural products (Lee et al., 2014; Seo et al., 2019). In particular, it has unique advantages in detecting food contamination and cleanliness (e.g., microorganisms, juice residue) of food contact surfaces (e.g., processing equipment, conveyor belts, loading containers) (Everard et al., 2016; Hwang et al., 2021).…”

Section: Imaging Technologymentioning

confidence: 99%

Intelligent detection for fresh‐cut fruit and vegetable processing: Imaging technology

Tang

Zhang

Mujumdar

2022

Comp Rev Food Sci Food Safe

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Fresh-cut fruits and vegetables are healthy and convenient ready-to-eat foods, and the final quality is related to the raw materials and each step of the cutting unit. It is necessary to integrate suitable intelligent detection technologies into the production chain so as to inspect each operation to ensure high product quality. In this paper, several imaging technologies that can be applied online to the processing of fresh-cut products are reviewed, including: multispectral/hyperspectral imaging (M/HSI), fluorescence imaging (FI), X-ray imaging (XRI), ultrasonic imaging, thermal imaging (TI), magnetic resonance imaging (MRI), terahertz imaging, and microwave imaging (MWI). The principles, advantages, and limitations of these imaging technologies are critically summarized. The potential applications of these technologies in online quality control and detection during the fresh-cut processing are comprehensively discussed, including quality of raw materials, contamination of cutting equipment, foreign bodies mixed in the processing, browning and microorganisms of the cutting surface, quality/shelf-life evaluation, and so on. Finally, the challenges and future application prospects of imaging technology in industrialization are presented.

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“…Fluorescence imaging systems are based on the fundamental principle that organic materials emit a unique fluorescence when excited by a particular electromagnetic radiation or visible light (24) . For bruise detection, the base is that fruits have a high content of chlorophyll, which could fluoresce between 685 and 730 nm, but when they experience a bruise, the chlorophyll is destroyed, and the fluorescence excitation is reduced compared to that of a healthy tissue (25) (26) . This characteristic means that this technique can only be used in fruits with chlorophyll and with a thin peel, as kiwifruit, pear, and apple.…”

Section: Reduction Of Physical Lossesmentioning

confidence: 99%

Non-destructive techniques for mitigating losses of fruits and vegetables

Silveira

Rodríguez

Kluge³

et al. 2022

Agrocienc Urug

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Fruits and vegetables losses and wastage have massive impacts on the economy, as they constitute about half of the 1.3 billion tons of food annually lost; on the environment, because its elimination generates 10%-12% of greenhouse gases, and on society, because one of every four calories produced is not consumed. Losses are generated during production, postharvest, and marketing periods. In developing countries, only in postharvest, losses reach between 40% and 50% depending on the product considered. Losses can be grouped into physical, biological, and physiological, and their reduction constitutes a challenge that countries are attempting to tackle through both individual and collaborative actions. For applying successful mitigation strategies, not only their quantification but also the identification of factors and occasions in which losses occur are of utmost importance. In this sense, the use of non-destructive techniques is especially useful as such techniques facilitate the detection of physical damages before they are visible or the identification of pathogens before they develop. Other aspects include the possibility of monitoring refrigeration conditions during storage and transport, identifying the occurrence of a cold chain break, and making it possible to rectify the same. In this paper, various techniques applicable to the identification and reduction of losses are reviewed.

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Assessment of a handheld fluorescence imaging device as an aid for detection of food residues on processing surfaces

Cited by 13 publications

References 53 publications

The detection and quantification of food components on stainless steel surfaces following use in an operational bakery

The detection and quantification of food components on stainless steel surfaces following use in an operational bakery

Intelligent detection for fresh‐cut fruit and vegetable processing: Imaging technology

Non-destructive techniques for mitigating losses of fruits and vegetables

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