A Norwegian company called Nofima Mak and Elopak are the first to apply FTIR (Fourier Transfer Infrared) Spectroscopy to the “fingerprinting” of food samples as they progress through a process line. The second stage – which involves building up unique spectral images of microorganisms – examines the finished product. If a microorganism is found it is compared against profiles already stored in a database. From this is can be determined where in the process chain the microorganism entered.
The method has a reputed low-cost and can have a rapid throughput, I have always thought that we would, one day, get to a point where a sample was put into a machine and it would calculate the number and species of every organism in that sample, may be this is one step in that direction.
FoodWorld 