Journal or Book Title
Journal of Agricultural and Food Chemistry
Digestion of green plants in the gastrointestinal (GI) tract produces degradation products from chlorophyll that cause ingesta and feces to be highly fluorescent. This property was exploited for development and construction of instruments to noninvasively detect minute quantities of feces on meat samples in real time. The presence of feces on meat products is a primary source of foodborne pathogens, such as Escherichia coli O157:H7 and Salmonella. This new technology provides a rapid and accurate alternative to the practice of visual inspection and augments more time-consuming biological testing methods. This innovation can assist meat processors and government inspectors in their efforts to provide safe and wholesome food to consumers.
American Chemical Society
Ashby, Kyle Donald; Wen, Jin; Chowdhury, Pramit Kumar; Casey, Thomas A.; Rasmussen, Mark A.; and Petrich, Jacob W., "Fluorescence of Dietary Porphyrins as a Basis for Real-Time Detection of Fecal Contamination on Meat" (2003). Chemistry Publications. 633.