Investigation into the use of a carbocyanine dye for the rapid detection of lipopolysaccharide associated with the low temperature spoilage of meat

H. J. FALLOWFIELD, J. T. PATTERSON

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

The possibility for the use of a carbocyanine dye assay for the detection of lipopoly‐saccharide (LPS) associated with low temperature bacterial spoilage of meat was evaluated. The assay was only capable of detecting Pseudomonus spp. when the viable count exceeded l08 colony of forming units (CFU) per ml or per g. Pre‐treatment of cell suspensions with EDTA, dimethylsulphoxide or by sonication with the aim of releasing LPS failed to increase the sensitivity of the assay. It was hence concluded that the carbocyanine dye assay is of little use for the detection of incipient meat spoilage.

Original languageEnglish
Pages (from-to)481-487
Number of pages7
JournalInternational Journal of Food Science & Technology
Volume20
Issue number4
DOIs
Publication statusPublished - 1 Aug 1985
Externally publishedYes

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