Team:Groningen/foodsafety

From 2012.igem.org

Revision as of 14:28, 6 September 2012

For our project, we needed to define what is spoiled meat. We found that there was no clear definition of rotten meat. Some say it is bad when the color changes or judge by smell. These are however rather arbitrary judgments. We did some research on food safety and the European regulations on this subject and especially around our subject, minced meat.

we decided that we define spoiled meat by using the guidelines of the European Union (2006, Source (in Dutch)), and this is a judgment by the Total Aerobic Microbial Count (TAMC ) test. With this test, one can estimate the amount of colony forming units (CFU) per gram meat. Since iGEM is based on microbiology this test would prefect judgment for the rotting of meat.

We measured the Total Aerobic Microbial Count of meat left at room temperature for different times. You can see the results here. From the test we concluded that the minced meat used in our project is spoiled after 7 hours on room temperature.

























Everyone knows that consumption of rotten meat can cause severe diseases. Microorganisms play a huge role on the rotting of meat and the diseases as a result of consumption of rotten meat. “Foodborne illness caused by microorganisms is a large and growing public health problem. Most countries with systems for reporting cases of foodborne illness have documented significant increases over the past few decades in the incidence of diseases caused by microorganisms in food, including pathogens such as Salmonella, Campylobacter jejuni and enterohaemorrhagic Escherichia coli, and parasites such as cryptosporidium, cryptospora, trematodes.” (source: World health organization)

Our Food Warden system will help people with identifying rotten meat and there by prevent consumption of this meat. Hereby we hope do reduce the number of people getting sick as a result of the consumption of rotten meat.