Contamination of food with bacteria and yeast depends on several
factors. It should be always monitored in order to determine the
storage time, effectiveness of canning and packing of food.
Routine plating procedures are the most common methods in
detecting the microbial food population in food products. The
procedure takes a day or more to determine the presence of
microorganisms in food. Respirometry method in detecting food
contamination is very useful and is more accurate with lower
variability coefficient. A report present by Dr. Jersec before
the 9th Congress of Food Science and Technology at Budapest in
1995, indicated that our newly developed RESPIROMETER was used
for detecting the contamination of yeast Saccharomyces cerevisiae
in fruit juices. They have established that CO2 is a useful
catabolite for controlling the activity of yeast which are the
potential spoilage agents for different food system. We will be
happy to send you the information about RESPIROMETER and its
application, if you provide your postal address through fax or
e-mail.
GHOSH
Fax: 614-276-0529
Internet: 75144.2413 at compuserve.com
