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.
|Number of pages||7|
|Journal||International Journal of Food Science & Technology|
|Publication status||Published - 1 Aug 1985|