Prevent Food Poisoning Research Articles

Rapid and sensitive detection of staphylococcal enterotoxin E using a time-resolved fluorescence immunochromatography assay

Staphylococcal food poisoning is a significant foodborne illness caused by staphylococcal enterotoxins (SEs). Immunoassays have become the primary method for rapidly detecting harmful bacteria and toxins because of their excellent sensitivity and specificity. However, these assays have limitations in that they cannot differentiate between types of SEs and do not provide rapid, on-site, quantitative testing. In this study, a time-resolved fluorescence immunochromatography assay (TRFICA) was developed specifically for detecting staphylococcal enterotoxin E (SEE), which is commonly found in dairy products. Compared with a double antibody sandwich enzyme-linked immunosorbent assay, which had a detection limit of 0.028 ng/mL, TRFICA demonstrated comparable sensitivity, enabling SEE quantification with a detection limit as low as 0.081 ng/mL in infant formula. Validation by spiking infant formula samples confirmed no cross-reactivity with analogs (recoveries ranged from 93.17% to 128.77%). Furthermore, with an 8-min reaction time and interpretation delivered by a portable TRFICA strip reader, our method demonstrates potential for use in mobile and on-site detection. This study describes a rapid, easy, and reliable method for detecting trace levels of SEE in infant formula, which could serve as an early screening tool toward preventing food poisoning in infants and children.

The Situation of Counterfeited and Mislabeled Commercialized Edible Mushrooms in China and the Development of Possible Controls

Edible mushroom products, encompassing both cultivated and wild varieties, are highly favored by consumers due to their rich nutritional profiles, including significant levels of proteins and amino acids. These mushrooms have extensive applications across the food, pharmaceutical, and cosmetic industries, making the edible mushroom industry a vital component of global poverty alleviation efforts. Taking China as an example, the country produces over 45 million tons of edible mushrooms annually, accounting for 94.01% of the world’s total production, thereby establishing itself as the leading global producer of edible mushrooms. However, alongside the rapid expansion of this industry, concerns have emerged regarding counterfeit products and incidents of poisoning resulting from the consumption of toxic wild mushrooms. As follows, to advance the development and integrity of the mushroom production and processing industry: (1) This study presents the situation of counterfeit edible mushrooms and elucidates the factors contributing to the production of fraudulent products from both subjective and non-subjective perspectives. (2) We provide a detailed introduction to 22 varieties of freshly cultivated edible mushrooms and commonly encountered wild edible mushrooms in the Chinese consumer market, proposing the application of DNA barcoding, environmental DNA analysis, and other technologies for the future authentication of counterfeit mushroom products. (3) Concurrently, we present an overview of mushroom poisoning incidents in China from 2010 to 2023, emphasizing the challenges in mitigating the risks associated with wild mushroom consumption and preventing food poisoning, thereby necessitating heightened consumer caution. (4) Finally, we offer four recommendations aimed at ensuring the healthy, stable, and sustainable growth of the edible mushroom industry.

Food safety knowledge and practices of food handlers at a public Sudanese university

The study was conducted to evaluate food safety knowledge and practices of food handlers in twenty-four food premises at nine campuses of Sudan University of Science and Technology (SUST), Khartoum State, Sudan. A structured questionnaire about demographic characteristics, food safety knowledge and practices of one hundred and five respondents was used. Data showed that 95.2% of respondents were Sudanese; 99% were males, the majority were singles, 43.8% were university graduates, 64.8% were in the age group 20-30 years, 100% had good knowledge regarding the importance of maintaining a clean environment in food premises, preparing food in a safe way, danger of food poisoning and 95.4% agreed that it is their responsibility to prevent food poisoning. Food handlers had in general satisfactory practices of personal hygiene; however, 64.8 to 69.5% had some poor practices, particularly not wearing clean aprons, masks, gloves and hair nets. Among the respondents 68.6% received basic training in food safety. The study suggests that mandatory food safety education and training should be organized to strengthen food handlers' knowledge, attitudes and practices in food safety areas which are either weak or lacking. The HACCP system should be implemented in food premises at the university campuses.

Toward Sensitive and Reliable Immunoassays of Marine Biotoxins: From Rational Design to Food Analysis.

Marine biotoxins are metabolites produced by algae that can accumulate in shellfish or fish and enter organisms through the food chain, posing a serious threat to biological health. Therefore, accurate and rapid detection is an urgent requirement for food safety. Although various detection methods, including the mouse bioassay, liquid chromatography-mass spectrometry, and cell detection methods, and protein phosphatase inhibition assays have been developed in the past decades, the current detection methods cannot fully meet these demands. Among these methods, the outstanding immunoassay virtues of high sensitivity, reliability, and low cost are highly advantageous for marine biotoxin detection in complex samples. In this work, we review the recent 5-year progress in marine biotoxin immunodetection technologies such as optical immunoassays, electrochemical immunoassays, and piezoelectric immunoassays. With the assistance of immunoassays, the detection of food-related marine biotoxins can be implemented for ensuring public health and preventing food poisoning. In addition, the immunodetection technique platforms including lateral flow chips and microfluidic chips are also discussed. We carefully investigate the advantages and disadvantages for each immunoassay, which are compared to demonstrate the guidance for selecting appropriate immunoassays and platforms for the detection of marine biotoxins. It is expected that this review will provide insights for the further development of immunoassays and promote the rapid progress and successful translation of advanced immunoassays with food safety detection.

Growth and no-growth boundary of Clostridium perfringens in cooked cured meats – A logistic analysis and development of critical control surfaces using a solid growth medium

This study was conducted to evaluate the effect of sodium nitrite (NaNO2, 100–200 ppm), sodium erythorbate (SE, 0–547 ppm), sodium tripolyphosphate (STPP, 0–0.5 %), and sodium chloride (NaCl, 2–3 %) on growth of C. perfringens using a solid growth medium and to develop a growth/no-growth boundary (critical control surface, or CCS) to prevent its growth in cooked cured meat under the optimal temperature condition. Melted Shahidi Ferguson Perfringens (SFP) agar, inoculated with a 3-strain spore cocktail and mixed with NaNO2, SE, STPP, and NaCl according to a Box-Behnken response surface experimental design, was dispersed in 96-well microplates and incubated anaerobically in an incubator programmed to remain at 4 °C for 24 h, heat to 80 °C in 1.75 h, quickly (0.5 h) cool to 46 °C (optimum temperature), and then maintain at 46 °C overnight. The plates were examined optically and visually for colony formation. Any well free of growth was designated as no-growth. Logistic regression was used to analyze the growth probability (P) as affected by NaNO2, SE, STPP, and NaCl and define a CSS as meeting the criterion of P < 1/96. The results showed that STPP and the interactions of SE with NaNO2 and NaCl could reduce the growth probability of C. perfringens in SFP agar. The validation of CCS with ground beef showed an accuracy of 96.3 % for no growth of C. perfringens in the inoculated samples. The results of this study proved that cured meat can be formulated with proper combinations of NaNO2, SE, STPP, and NaCl to prevent the growth of C. perfringens even under the optimum temperature condition, thus preventing food poisoning caused by the growth of this microorganism.

Contamination of Food Products by Listeria monocytogenes in Iran during 2010-2023

Introduction: Mortality rate of Listeria infection is high and has been reported to be up to 30%. In this regard, the present study aimed to provide more information about food sources contaminated with the Listeria monocytogenes and offer suitable strategies to control this pathogen in supply centers, slaughterhouses, and processing centers. Method: Results of investigations on the prevalence of L. monocytogenes in food (seafood and aquatic products, red meat, poultry, and dairy products) during 2010-2023 were reviewed. In total, 61 acceptable studies were involved in the present research. After the selection of papers, their key results were extracted, including the prevalence of Listeria monocytogenes, cultivation method, sample type, and sampling location. Results: Listeria monocytogenes is prevalent in all types of seafood products, red meat, poultry, dairy products, and vegetables, as well as ready-to-eat and ready-to-cook foods. Consuming raw and undercooked foods contaminated with animal and human feces and direct contact with feces can cause Listeria infection in humans. L. monocytogenes is sensitive to amoxicillin, ampicillin, penicillin, and gentamicin antibiotics; therefore, these antibiotics can be used for listeriosis treatment. Conclusion: In previous studies, the importance of traditional meat and dairy supply centers in L. monocytogenes transmission has been addressed to a lesser extent. It can be concluded that appropriate standards should be developed and applied to control this food pathogen by regulatory systems. In addition, regular and periodic monitoring of food products and providing necessary training to people about how to prevent food poisoning can play an effective role in reducing listeriosis.

Lactic Acid Bacteria in Sustainable Food Production

The main tenets of the sustainable food production model are to reduce the adverse environmental impacts of production and to use available resources more efficiently. The sustainable food production model allows companies to adapt their strategies to current challenges and requirements while maintaining long-term production stability and competitiveness. To ensure that sustainable food chain participants implement appropriate practices, research is being conducted to develop new solutions. Among the important issues that are of great interest to researchers is the use of lactic acid bacteria (LAB). These bacteria play a pivotal role in sustainable food production, encompassing environmental, economic, and social aspects. The following article highlights recent innovations and advancements in LAB applications, contributing to enhanced efficiency and sustainable development of food products. By fermenting food, LAB effectively enhances food safety, prolong shelf life, and augment nutritional values, while simultaneously eliminating or outcompeting foodborne pathogens, thus preventing food poisoning. This article underscores these often-overlooked aspects of LAB, such as the critical role of fermented food in sustaining humanity during challenging times, by providing essential nutrients, and supporting health through its unique preservative and probiotic properties. It also points out the lesser-known applications of these microorganisms, including the degradation of organic waste or biogas and bioplastics production.

Dimethyl Amine Detection using Polydiacetylene Functionalized Cellulose Paper

AbstractThis work demonstrates our effort to develop stimuli responsive cellulose films for the detection of dimethyl amines, a biogenic amine, released during food decomposition. Herein, we demonstrate that thin layer deposition of polydiacetylene‐zinc oxide nanosheets (PDA‐ZnO) on cellulose (CE) paper yields a stimuli responsive strip exhibiting strong thermochromism and solvatochromism against dimethyl amine. The incorporation of Zn nanoclusters within the composite plays an essential role in achieving reversible thermochromism while strong intermolecular interactions promote adsorption of PDA‐ZnO on cellulose paper. X‐ray diffraction and infrared spectroscopy reveal that the Zn2+ ions intercalate with PDA bilayer and strongly interact with the carboxylate headgroup of PDA. Furthermore, the reversible thermochromism persist when the nanosheets are deposited on cellulose (CE) paper when assembling PDA‐ZnO−CE paper. In addition, PDA‐ZnO−CE displayed selective solvatochromism allowing the utilization of the paper in the detection of dimethyl amine as it displayed a distinct and remarkable purple to orange colour transition. In particular, the response of the PDA‐ZnO−CE paper in several other organic solvents was poor as no transitions were observed hence its selectivity towards dimethylamine. In conclusion, the incorporation of PDA‐ZnO on cellulose paper is a step forward towards designing of a stimuli responsive packaging material that can detect biogenic amines released during food decomposition thereby preventing food poisoning.

IoT Cloud Based Low-Cost Temperature, Humidity and Dust Monitoring System to Prevent Food Poisoning

This project presents a cost-effective IoT-based system designed for monitoring temperature, humidity, and dust levels in food storage environments to mitigate the risk of food poisoning. Utilizing sensors and a microcontroller, real-time data is collected and transmitted to a cloud platform through a secure communication protocol. The cloud-based solution incorporates a backend server and a database for efficient data processing and storage. A user-friendly web or mobile interface enables stakeholders to monitor conditions, set custom thresholds, and receive timely alerts. The system's design emphasizes scalability, adaptability, and ease of deployment, making it suitable for various food storage facilities. Rigorous testing ensures the reliability and accuracy of the system, and its implementation is intended to enhance food safety practices. Ongoing maintenance and updates are incorporated to ensure the sustained effectiveness of the monitoring solution in preventing food borne illnesses.

Fast and sensitive detection of viable Escherichia coli O157:H7 using a microwell-confined and propidium monoazide-assisted digital CRISPR microfluidic platform.

Escherichia coli O157:H7 is a major foodborne pathogen that poses a significant threat to food safety and human health. Rapid and sensitive detection of viable Escherichia coli O157:H7 can effectively prevent food poisoning. Here, we developed a microwell-confined and propidium monoazide-assisted digital CRISPR microfluidic platform for rapid and sensitive detection of viable Escherichia coli O157:H7 in food samples. The reaction time is significantly reduced by minimizing the microwell volume, yielding qualitative results in 5 min and absolute quantitative results in 15 min. With the assistance of propidium monoazide, this platform can eliminate the interference from 99% of dead Escherichia coli O157:H7. The direct lysis method obviates the need for a complex nucleic acid extraction process, offering a limit of detection of 3.6 × 101 CFU mL-1 within 30 min. Our results demonstrated that the platform provides a powerful tool for rapid detection of Escherichia coli O157:H7 and provides reliable guidance for food safety testing.

Reduction of Campylobacter jejuni contamination by using UVA-LED and sodium hypochlorite on the surface of chicken meat.

Campylobacter jejuni causes gastroenteritis in humans and is a major concern in food safety. Commercially prepared chicken meats are frequently contaminated with C. jejuni, which is closely associated with the diffusion of intestinal contents in poultry processing plants. Sodium hypochlorite (NaClO) is commonly used during chicken processing to prevent food poisoning; however, its antimicrobial activity is not effective in the organic-rich solutions. In this study, we investigated the potential of a new photo-disinfection system, UVA-LED, for the disinfection of C. jejuni-contaminated chicken surfaces. The data indicated that UVA irradiation significantly killed C. jejuni and that its killing ability was significantly facilitated in NaClO-treated chickens. Effective inactivation of C. jejuni was achieved using a combination of UVA and NaClO, even in the organic-rich condition. The results of this study show that synergistic disinfection using a combination of UVA and NaClO has potential beneficial effects in chicken processing systems.

Tetrodotoxin Content of the Small Gastropod Nassarius sufflatus

Severe tetrodotoxin (TTX) poisoning due to small gastropods has been documented in Japan. In this study, we investigated the TTX content of the muscles and viscera of Nassarius sufflatus collected off the coast of Futaoi Island, Shimonoseki, Yamaguchi Prefecture, Japan, to prevent the occurrence of TTX poisoning caused by this small gastropod. Live specimens were obtained, and their muscles and viscera were collected. Test solutions were prepared from tissues of specimens and analyzed for TTX by HPLC-fluorescence detection. TTX was detected in both tissues at concentrations ranging from <0.1 to 18.2 μg/g for muscle and <0.1 to 130.7 μg/g for viscera. These results suggested that N. sufflatus accumulates TTX not only in its viscera but also in its muscles, and that precautions should be taken to prevent food poisoning due to this gastropod.

Rapid detection of Salmonella typhimurium by photonic PCR-LFIS dual mode visualization

Salmonella spp., as one of the foodborne pathogens, is a severe threat to global public health. Rapid screening of salmonella spp. in contaminated food with low infective doses is the key to preventing food poisoning. In this study, a fast visualization method for detecting Salmonella typhimurium (S. typhimurium) was developed based on photonic PCR and AuNPs lateral-flow immunochromatography strip (LFIS). In addition, quantitative detection of target bacteria could be achieved by utilizing the photothermal effect of AuNPs, and the sensitivity could be improved by amplifying the photothermal signal. On the optimized conditions, the developed photonic PCR-LFIS assay was highly sensitive, with a detection limit as low as 19 cfu mL−1 of bacteria in pure culture after laser irradiation, and highly specific, exhibiting no cross-reaction with Salmonella enteritidis, Listeria monocytogenes, Escherichia coli, and Staphylococcus aureus. Notably, S. typhimurium could be detected in pork, egg white, and milk without pre-treatment, with the recovery rates of the three samples between 81 % and 109 %. In conclusion, the photonic PCR-LFIS assay realizes sensitive, simple, and rapid detection of S. typhimurium.

Colorimetry/fluorescence dual-mode detection of Salmonella typhimurium based on self-assembly of MCOF with Au NPs nanozyme coupled AIEgen

Sensitive, accurate, simple and quick monitoring of Salmonella typhimurium (S. typhimurium) in food is significant for preventing food poisoning, but still remains a challenge. Herein, a colorimetry/fluorescence dual-mode sensing strategy was fabricated to detect S. typhimurium by integrating the self-assembly of magnetic covalent organic framework (MCOF) with gold nanoparticles (Au NPs) as the peroxidase-mimicking nanozyme and aggregation-induced emission luminogen (AIEgen). S. typhimurium could competitive bind to aptamer conjugated Au NPs (Au NPs@apt), inhibit the self-assembly of MCOF with Au NPs, and shield the catalytic activity of AuNPs. After adding H2O2 and TPE-4A, the dark green solution changed to light with increasing S. typhimurium concentration, on the contrary, the fluorescent signals were generated. As a result, in colorimetry/fluorescence modes, S. typhimurium could be detected in the linear ranges of 103–108 CFU mL−1 and 101–107 CFU mL−1, with LODs of 1000 and 10 CFU mL−1, respectively. Importantly, different colors consistent with various S. typhimurium concentrations can be accurately classified by smartphone app and linear discriminant analysis (LDA). The smartphone-assisted data interpretation can generate complementary colorimetry and fluorescence signals without any sophisticated equipment and achieve on-site detection. Moreover, the proposed strategy could be explored for S. typhimurium monitoring in milk with satisfactory recoveries (97.6–100.4 %) in colorimetry and fluorescence mode and good classification and prediction performance in smartphone/LDA system, suggesting the feasibility and potential applications of the sensing platform.

An Experimental Test of the Effects of Public Mockery of a Social Media Health Campaign: Implications for Theory and Health Organizations’ Social Media Strategies

ABSTRACT This study explored how social media users’ mocking of a public health campaign can affect other users’ emotions, cognitions, and behavioral intentions. Inspired by public mocking of the CDC’s “Say No to Raw Dough” campaign aiming to prevent food poisoning caused by eating raw flour-based products, this experiment (N = 681) employed a 2 (Public responses to a PSA: Mocking or serious) x 3 (Organizational response to public responses: Self-mocking, serious, or none) + 1 (control condition) design. Statistical tests revealed that user-generated mocking can lower intentions to avoid the health risk by decreasing perceptions of injunctive norms (that is, seeing others mock a public health campaign resulted in weaker perceptions that others think you should avoid the risky behavior). Mockery of a public health campaign also engender anger at the CDC and at other users, with the target of the anger having differential effects on intentions to avoid eating raw dough. Implications for theory and the practice of social media-based health promotion are discussed.

Magnetic nanobead chain-assisted real-time impedance monitoring using PCB interdigitated electrode for Salmonella detection

Pathogen testing is effective to prevent food poisoning. Here, an electrochemical biosensor was explored for Salmonella detection by combining magnetic grid based bacterial separation with enzymatic catalysis based signal amplification on a PCB interdigitated electrode in a microfluidic chip. First, immune magnetic nanobeads, target bacteria, and immune polystyrene microspheres decorated with glucose oxidase were sufficiently mixed to form nanobead-bacteria-microsphere sandwich conjugates. Then, these conjugates were injected into the chip to form conjugate chains right over the electrode under an iron grid enhanced magnetic field. After non-conductive glucose was injected and catalyzed by glucose oxidase on the conjugate chains, conductive glucose acid and non-conductive hydrogen peroxide were continuously produced and rapidly diffused from the conjugate chains to the electrode. Finally, the impedance change was real-timely monitored and used to determine the bacterial amount. This sensor enabled detection of 50 CFU/mL Salmonella typhimurium in 1 h.

Genotypic diversity of staphylococcal enterotoxin B gene (seb) and its association with molecular characterization and antimicrobial resistance of Staphylococcus aureus from retail food

To investigate the expression pattern of staphylococcal enterotoxin B (SEB) in food and the genotypic diversity of SEB-encoding gene in association with molecular characteristics and antimicrobial resistance of S. aureus, 498 isolates from retail food were screened for seb gene and detected for SEB production in S. aureus. In addition, the seb nucleotide sequences, virulence genes, resistance genes, antimicrobial susceptibility and molecular characteristics of S. aureus were examined. A total of 45 (9.0 %) seb-positive S. aureus strains were identified, all of which expressed SEB. The detection rate of SEB-production strains was significantly higher from dairy-related sources than those from other sources (P < 0.05). In vitro simulations showed that S. aureus could grow and express SEB in both milk and pork, with SEB expression exceeding 20 ng/g after 1 day of storage at room temperature. There were 2 distinct SEB genotyping (SEB1 and SEB2) in the SEB amino acid sequences of the 45 isolates, including 4 amino acid differences (Ala-13Val, Ser14Ala, Asn192Ser, and Met222Leu). There was no significant difference (P > 0.05) in SEB production between SEB1 and SEB2 genotyping strains. Based on MLST clustering analysis, the same molecular type strains were found to have the same SEB genotyping, virulence gene profile, resistance gene profile and drug resistance profile. Among them, the dominant molecular types of SEB1 and SEB2 strains were CC1-ST188-t189 and CC59-ST59-t437, respectively. Compared to the CC1-ST188-t189 clonal strain, the CC59-ST59-t437 clonal strain carried a higher number of virulence and resistance genes and exhibited a broader resistance profile. Therefore, understanding the characteristics of the strains and their expression patterns in food can be effective in preventing food poisoning incidents.

Assessing the knowledge and practice toward food safety: An investigation of food selection and processing among primary food caregivers in a town of Ha Tinh province, Vietnam

The food selection and processing stage are important stages to prevent food poisoning. A good level of knowledge and practice regarding food selection and processing among people who are responsible for the family meals are important. In this study, we aimed to investigate the knowledge and practice of primary food caregivers regarding food poisoning prevention in food selection and processing and identify the factors that influence these outcomes. The current study applied a cross-sectional study to investigate 422 primary food caregivers in urban areas in Vietnam. Data were collected using a structured questionnaire, and knowledge and practice were assessed based on pre-defined criteria. The data were analyzed using descriptive statistics, chi-square test, and logistic regression. Our study found that 78.9% of people had good knowledge regarding food poisoning prevention in food selection and processing. Furthermore, 84.4% of people had correct practice in this regard. Our study also revealed that household income level and educational level were associated with knowledge and practice, respectively. The proportion of correct practice was higher in the group with good knowledge (90.4%) compared to the remaining group (61.8%). The results indicated that the proportion of good knowledge and practice were high among food caregivers, but further efforts are needed to improve the knowledge and practice of food caregivers with lower household income and educational levels. The findings also emphasize the importance of communication campaigns to enhance knowledge related to food poisoning prevention.

Evaluation of Bacterial Activity Based on the Electrochemical Properties of Tetrazolium Salts.

This study focused on the electrochemical properties of tetrazolium salts to develop a simple method for evaluating viable bacterial counts, which are indicators of hygiene control at food and pharmaceutical manufacturing sites. Given that the oxidized form of 3-(4,5-di-methylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT), which has excellent cell membrane permeability, changes to the insoluble reduced form of formazan inside the cell, the number of viable cells was estimated by focusing on the reduction current of MTT remaining in the suspension. Dissolved oxygen is an important substance for bacterial activity; however, it interferes with the electrochemical response of MTT. We investigated the electrochemical properties of MTT to obtain a potential-selective current response that was not affected by dissolved oxygen. Real-time observation of viable bacteria in suspension revealed that uptake of MTT into bacteria was completed within 10 min, including the lag period. In addition, we observed that the current response depends on viable cell density regardless of the bacterial species present. Our method enables a rapid estimation of the number of viable bacteria, making it possible to confirm the safety of food products before they are shipped from the factory and thereby prevent food poisoning.

On-site colorimetric food spoilage monitoring with smartphone embedded machine learning

Real-time and on-site food spoilage monitoring is still a challenging issue to prevent food poisoning. At the onset of food spoilage, microbial and enzymatic activities lead to the formation of volatile amines. Monitoring of these amines with conventional methods requires sophisticated, costly, labor-intensive, and time consuming analysis. Here, anthocyanins rich red cabbage extract (ARCE) based colorimetric sensing system was developed with the incorporation of embedded machine learning in a smartphone application for real-time food spoilage monitoring. FG-UV-CD100 films were first fabricated by crosslinking ARCE-doped fish gelatin (FG) with carbon dots (CDs) under UV light. The color change of FG-UV-CD100 films with varying ammonia vapor concentrations was captured in different light sources with smartphones of various brands, and a comprehensive dataset was created to train machine learning (ML) classifiers to be robust and adaptable to ambient conditions, resulting in 98.8% classification accuracy. Meanwhile, the ML classifier was embedded into our Android application, SmartFood++, enabling analysis in about 0.1 s without internet access, unlike its counterpart using cloud operation via internet. The proposed system was also tested on a real fish sample with 99.6% accuracy, demonstrating that it has a great advantage as a potent tool for on-site real-time monitoring of food spoilage by non-specialized personnel.