In a significant advancement for food safety, researchers have developed a proof-of-concept (POC) pathogen analyzer specifically designed for dairy products, addressing a persistent global challenge: bacterial contamination. This innovative approach employs the Methylene Blue Reduction Test (MBRT), a colorimetric method that quantifies microbial presence in milk, making it an invaluable tool for industry stakeholders.
Lead author Lopamudra Roy, affiliated with the Technical Research Centre at the S. N. Bose National Centre for Basic Sciences and the University of Calcutta, emphasizes the importance of this development. “Our spectroscopy-based POC can effectively detect microbial contamination in real-time, providing dairy producers and consumers with a reliable means to ensure product safety,” Roy stated. The research utilized pasteurized milk contaminated with model bacteria, specifically Escherichia coli and Staphylococcus aureus, to calibrate and validate the analyzer.
The innovative POC relies on the transformation of methylene blue (MB) into colorless Leuco-MB when exposed to microbial activity. The observable change in color serves as a clear indicator of contamination. The study revealed that the absorbance peak for MB at 664 nm diminishes significantly in the presence of microbes, leading to a faded blue color. This direct correlation between color change and microbial count offers a straightforward and effective method for testing.
With a limit of detection (LOD) and limit of quantitation (LOQ) of 0.32 CFU/mL and 0.97 CFU/mL, respectively, the POC is poised to become an essential tool for various stakeholders in the dairy sector. “The end users of our developed POC include retailers, dairy farmers, processors, quality control laboratories, regulatory agencies, and research institutions,” Roy explained. This wide applicability underscores the potential for enhanced safety standards in dairy products, ultimately protecting public health.
Furthermore, this research could have broader implications beyond dairy. The technology’s adaptability suggests that similar methodologies could be employed in other food sectors, contributing to a more comprehensive approach to food safety. As the global demand for safe and high-quality food products continues to rise, tools like this POC could significantly impact industry practices.
The development of such technologies is crucial in an era where foodborne illnesses remain a significant public health concern. By providing a rapid and reliable means of detection, this spectroscopy-based POC could not only enhance safety in dairy production but also foster consumer confidence in food quality.
Published in ‘Heliyon’, or “Helium” in English, this research represents a notable step forward in the intersection of food safety and technology. The findings are expected to pave the way for future innovations in pathogen detection and monitoring, ultimately reshaping industry standards and practices. For more information on the work of Lopamudra Roy, visit lead_author_affiliation.
