Tackling water pollution: real-time monitoring of residual antimicrobials concentration in aquaculture with microwave spectroscopy

Korostynska, O.; Jansomboon, Worawat; Nakouti, Ismini; Mason, Alex; Al-Shamma’a, Ahmed

doi:10.15761/ams.1000138

Cited by 4 publications

(3 citation statements)

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“…In principle, the reflection spectrum,

, is sensitive to other seawater contaminants and their concentration [ 10 , 11 , 12 ], but the work presented here is focused on the temperature and the salinity contributions.…”

Section: Materials and Methodsmentioning

confidence: 99%

A Salinity–Temperature Sensor Based on Microwave Resonance Reflection

Bogucki

Snowdon²,

Doerr

et al. 2022

Sensors

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We developed and tested a microwave in situ salinity sensor (MiSSo) to simultaneously measure salinity and temperature within the same water sample over broad ranges of salinity (S) (3–50 psu) and temperature (T) (3–30 °C). Modern aquatic S sensors rely on measurements of conductivity (C) between a set of electrodes contained within a small volume of water. To determine water salt content or S, conductivity, or C, measurements must be augmented with concurrent T measurements from the same water volume. In practice, modern S sensors do not sample C and T within the same volume, resulting in the S determination characterized by measurement artifacts. These artifacts render processing vast amounts of available C and T data to derive S time-consuming and generally preclude automated processing. Our MiSSo approach eliminates the need for an additional T sensor, as it permits us to concurrently determine the sample S and T within the same water volume. Laboratory trials demonstrated the MiSSo accuracy of S and T measurements to be <0.1 psu and <0.1 °C, respectively, when using microwave reflections at 11 distinct frequencies. Each measurement took 0.1 μs. Our results demonstrate a new physical method that permits the accurate S and T determination within the same water volume.

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“…In principle, the reflection spectrum,

, is sensitive to other seawater contaminants and their concentration [ 10 , 11 , 12 ], but the work presented here is focused on the temperature and the salinity contributions.…”

Section: Materials and Methodsmentioning

confidence: 99%

A Salinity–Temperature Sensor Based on Microwave Resonance Reflection

Bogucki

Snowdon²,

Doerr

et al. 2022

Sensors

View full text Add to dashboard Cite

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“…However, injection is the best method for small numbers of fish, important fish or aquarium fish Injection sites include the intraperitoneal cavity and the intramuscular sites [19].…”

Section: The Major Routes Of Treatmentsmentioning

confidence: 99%

A review of the treatment and immunization ornamental fish and cultured fish from common bacterial diseases

Salah ADEM,

Mahmoud alamin

2024

Glj

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This review aims to clarify and define bacterial diseases that affect ornamental fish, cultured fish and ways to treat and prevent them to decrease the risk of infection. In aquarium and ponds there are two types of bacteria classified as good bacteria and bad bacteria, the good bacteria (Nitrosomonas and Nitrobacter) maintains the nitrogen cycle of the aquarium, while the bad bacteria causes many diseases which lead to dying in aquarium fish if not treated early. Bacterial diseases are often secondary infection to an imbalance in the environmental conditions such as poor water quality and improper handling of aquarium. The Major aquarium fish bacterial pathogens are: Edwardsiella sp., Aeromonas complex., Flexibacter, sp., Pseudomonas sp., Vibrio sp and Mycobacteria sp. Bacterial diseases treated with antibiotics, preferably in quarantine. Vaccinations are still uncommon for aquarium fish, but common used in fish farms.

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“…The device tested during this work is based on a microwave sensing technique, whereby microwave energy is radiated from a probe, and the change in signal at selected frequencies when exposed to a cured meat product is analyzed. The authors have demonstrated the technique previously for invasive measurement of aw [2] and water holding capacity [3] in the meat industry, as well as in other sectors such as medical and water; for non-invasive measurement of lactate [4], as well as in-situ detection of antibiotics [5] in aquaculture and heavy metals [6] in polluted mine waters. The concept for measuring aw has been patented (United Kingdom Patent Application No.…”

Section: The Microwave Sensormentioning

confidence: 99%

Rapid Non-Destructive Prediction of Water Activity in Dry-Cured Meat

et al. 2018

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Water activity (aw) describes the amount of free water available in a matrix for growth of microbiological pathogens and spoilage flora. It is used to predict the safety of food products, and has particular importance for dry-cured meat manufacturers. Results from tests on dry-cured pork (n = 83) demonstrate a high degree of correlation (R2 = 0.909) with current industry standard equipment. System accuracy at the 95% confidence interval (0.0125) is comparable with existing equipment available to industry. However, the added advantage of the microwave sensor to enable rapid and non-destructive measurement means that it could be used for day-to-day monitoring and optimization of products within the dry-cured meat value chain. This would reduce per-product operating costs and waste, in addition to facilitating recipe development (e.g., reduced salt).

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Tackling water pollution: real-time monitoring of residual antimicrobials concentration in aquaculture with microwave spectroscopy

Cited by 4 publications

References 0 publications

A Salinity–Temperature Sensor Based on Microwave Resonance Reflection

A Salinity–Temperature Sensor Based on Microwave Resonance Reflection

A review of the treatment and immunization ornamental fish and cultured fish from common bacterial diseases

Rapid Non-Destructive Prediction of Water Activity in Dry-Cured Meat

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