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| Science & Technology |
| Keeping your burger - and you - safe |
| 2009-10-07 |
| Thousands of people get sick with food poisoning each year, resulting in lost workdays, hospital stays, or, in some cases, long-term illness or even death. And even in cases where food is supposedly safe, it may still contain debilitating bacteria that, for all the government's best intentions, still gets through to wreak havoc among the public. All that could change, though, thanks to a new innovation by Israeli startup MS-Tech (http://www.ms-tech.co.il/). MS-Tech, which has been deeply involved in the area of sensor technology for years, is developing a hand-held sensor for use by government, industry and consumers that will indicate quickly whether food is safe to eat - or whether it should be disposed of as a health hazard, like those burgers that destroyed Stephanie Smith's life. Currently, public food safety is in the hands of overworked and underpaid government inspectors, who must make do with inspecting small samples of stock, and determining based on those samples whether or not food is safe enough to be consumed by the public. But MS-Tech's FoodScan 3000 device, when it is ready, will take the power of safety out of the hands of government and put it where it belongs, says MS-Tech CEO Doron Shalom - in the hands of the people most affected by food safety issues, the consumers themselves The evil Juden---not content with brutally opressing Palestinians, they try to undermine public order everywhere. Just think of thousands of food expection jobs lost! |
| Posted by:g(r)omgoru |
| #2 There are three things that can put a lot of this down. The first is the butcher's advice that when you remove whole meat from the package, wash it off before using it. This is because most of the bacterial contamination is on the surface, and even a brief rinse will considerably reduce it. The second thing is the use of bacteriophage, bacteria eating organisms, in a spray on the food. This is done before it is packaged. Bacteriophage are harmless to humans and convey no flavor to the meat. The third thing is to package the meat in an airtight package with some carbon monoxide gas. This makes the meat continue to be bright red in color, instead of gray from exposure to the air. It is also very toxic to most bacteria. |
| Posted by: Anonymoose 2009-10-07 14:28 |
| #1 I meant "inspection" not "expection". |
| Posted by: g(r)omgoru 2009-10-07 08:00 |