The research in the Royal Society of Chemistry's Journal of Environmental Monitoring reports a new method to detect bacteria that break down dead fish and produce the distasteful smell of rotting fish.
It opens the door to a standard of quality control even higher and speedier than the finely-tuned nose of the bushy-bearded Birdseye.
Using a technique based on the polymerase chain reaction (PCR), Eyjófur Reynisson and colleagues from Matis-Icelandic Food Research, Reykjavik, can assess the levels of bacteria in a sample in just five hours.
This is four times faster than the current quickest method, which involves traditional cultivation of the bacteria Pseudomonas, the root cause of stinking fish.
"The short detection time will provide the fish industry with an important tool for monitoring contamination by spoilage bacteria," said Paw Dalgaard, an expert in seafood spoilage from DTU Aqua, Kongens Lyngby, Denmark.
Jon Edwards | alfa
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The miniaturization of the current technology of storage media is hindered by fundamental limits of quantum mechanics. A new approach consists in using so-called spin-crossover molecules as the smallest possible storage unit. Similar to normal hard drives, these special molecules can save information via their magnetic state. A research team from Kiel University has now managed to successfully place a new class of spin-crossover molecules onto a surface and to improve the molecule’s storage capacity. The storage density of conventional hard drives could therefore theoretically be increased by more than one hundred fold. The study has been published in the scientific journal Nano Letters.
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