Electronic Nose for Rapid Detection of Food Borne Pathogens in Meats

  • Anthony L. Pometto (Iowa State University)
  • Safir Moizuddin (Iowa State University)


The AromaScan electronic-nose detects volatile chemicals with an array of semi-conducting polymer sensors which enable the user to map aromas in a graphic and digital format. The goal of this research is to explore the use of an electronic nose for rapid detection of food spoilers and pathogens via development of a standard curve of some potential volatile compounds that can be used to develop some specific aroma-labeled substrates similar to the MUG assay for indicator organisms and pathogen detection. The test system was ground pork that was mixed with a diluent, homogenized with a stomacher then incubated at 37 o C with 30% RH. The stomacher bag was connected to the AromaScan electronic nose via teflon tubing which as held in a column heater (35 o C), through a teflon syringe filter to prevent contamination of the sensors. The AromaScan incubator was held at 35 o C and 30% RH. Benzaldehyde was the aroma compound which illustrated the best response as low as 91 ppb. However, to be workable as a rapid method for detection of pathogens this aroma labeled compound must be detectable at part per trillion.

Keywords: ASL R1605

How to Cite:

Pometto, A. L. & Moizuddin, S., (1999) “Electronic Nose for Rapid Detection of Food Borne Pathogens in Meats”, Iowa State University Animal Industry Report 1(1).

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Published on
01 Jan 1999
Peer Reviewed