ETH 2006 Meat Monitor

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Revision as of 13:46, 2 August 2006

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- this page is under construction -

General Idea

The idea of the meat monitor is to detect whether meat spoils. The design is not necessarily specific to meat rotting, but can also used for cheese, milk or other food. The only meat specific parts are the sensoring parts, e.g., sensing putrescine and cadaverine, produced by E.coli within the meat.

→ please add some more details here !!!

Input Signals

Possible

The links emerged - in part - from a short Google search and are possibly not the best choice --Dimo 13:39, 31 July 2006 (EDT)

• [http://en.wikipedia.org/wiki/Putrescine putrescine ], see [http://ift.confex.com/ift/2005/techprogram/paper_31585.htm] → can be detected and synthesized by E.coli [http://biocyc.org/ECOLI/NEW-IMAGE?object=PWY-40]
• [http://en.wikipedia.org/wiki/Cadaverine cadaverine] → also in [http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6T6R-3YYT6FB-1B-1&_cdi=5037&_user=791130&_orig=browse&_coverDate=12%2F31%2F1995&_sk=999459997&view=c&wchp=dGLbVzb-zSkzV&md5=4411bf20d1eb8fab281dac4708296f6d&ie=/sdarticle.pdf]
• Volatile organic compounds (VOCs) [http://www.pubmedcentral.gov/articlerender.fcgi?tool=pubmed&pubmedid=12902260]
• [http://en.wikipedia.org/wiki/Tyramine tyramine] [http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6T6R-3YYT6FB-1B-1&_cdi=5037&_user=791130&_orig=browse&_coverDate=12%2F31%2F1995&_sk=999459997&view=c&wchp=dGLbVzb-zSkzV&md5=4411bf20d1eb8fab281dac4708296f6d&ie=/sdarticle.pdf]
• cadaverine, putrescine, phenylethylamine, histamine, tyramine and tryptamine where detected in [http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=7576501&dopt=Citation], but there is no online access for journals older than 11 years :-(
• 1-undecene [http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=pubmed&cmd=Retrieve&dopt=AbstractPlus&list_uids=6490566&query_hl=2&itool=pubmed_DocSum]
• different other components can be found here [http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=pubmed&cmd=Retrieve&dopt=AbstractPlus&list_uids=970942&query_hl=2&itool=pubmed_DocSum], but their production depends - among other things - on the temperature

• using milk instead of meat, we could use some secretions from Pseudomonas species [http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=pubmed&cmd=Retrieve&dopt=AbstractPlus&list_uids=12147068&query_hl=5&itool=pubmed_DocSum]

Impossible

• AHL (Acylated Homoserine Lactones) has no significant influence on the spoilage [http://www.pubmedcentral.gov/articlerender.fcgi?tool=pubmed&pubmedid=15240313]
• with putrescine and cadaverine, we (possibly) cannot detect Lactobacillus, Staphylococcus and Streptococcus strains [http://www.springerlink.com/(eufkk555jmvtbtjiletoob45)/app/home/contribution.asp?referrer=parent&backto=issue,6,16;journal,174,1323;linkingpublicationresults,1:108267,1]

Pro's & Con's

Pro's:

• inventive & humorous "offbeat" idea
• "practical" benefit (counter arg.: is E.Coli on meat really practical? → YES, definitely better than this [http://www.wilk4.com/humor/humorm26.htm] ;-))

Con's:

• logical part? (wasn't really logical! → it was only a first idea, but YES it was not logical at all)