POTENTIAL USE OF OXYGEN ELECTRODE FOR RAPID DETERMINATION OF BACTERIAL CONTAMINATION IN FOODS

The use of dissolved oxygen (DO) electrode to determine the total number of bacterial contamination in foods was investigated. The DO in food extract solution was measured as the electrical current continuously for 2 h at 30C. The rate of current decrease serves as a potential index for the prediction of bacterial contamination. The additional culture media is necessary for an effective determination of bacteria in shredded cabbage, cooked rice and instant cream sauce samples. The high prediction accuracies (r ≥ 0.90) were achieved for all sample types when the analysis period was 2 h. The measurement of DO using oxygen electrode provides a rapid and convenient method for the determination of bacteria in foods. PRACTICAL APPLICATIONS In comparison with the traditional microbiological method, the present research could provide more rapid and simple measuring method to improve the existing security level in food process. In order to support the food industry and market needs, the development of the measuring method to be more simple, portable and inexpensive method was considered. The results obtained from this study were considered to be important basic information for the application to the sophisticated technique as the micro total analysis system or the lab-on-chip. Therefore, in further study, the micro-electro-mechanical system that facilitates accurate and economic analysis of a sample to be tested for practical use in the real market will be developed. We think that the microchip-type oxygen sensor developed will become a powerful tool for the determination of total aerobic bacterial contamination in food industries as a rapid, simple and inexpensive measuring method.