Food Analyzer
Used to reduce the health risk associated with food-borne pathogens such as Salmonella and to prolong shelf lifeIrradiated Food Control according to European Norms Food irradiation is used to reduce the health risk associated with food-borne pathogens such as Salmonella and to prolong shelf life (sprout inhibition, delay of ripening). In fact, ionizing radiation inhibits the division of microorganisms and creates so-called radiolytic products as well as free radicals. In a dry environment these radicals are relatively stable. | With standard research EPR spectrometers such as Bruker’s EMX and ELEXSYS series, food irradiation control can be conducted with superior sensitivity. These experiments require experienced technicians or scientists to operate these complex spectrometers with their full array of technical capabilities. However, for food irradiation control by EPR to become a safe, reliable and accepted method, a dedicated bench-top EPR system is needed which is easy to set up and operate and which features purpose-designed protocols and applications as well as reliable calibration and self-validation as an integral part of the package. For this purpose Bruker’s e-scan™ Food Analyzer is the product of choice and represents the successor to the successful EMS104 table-top EPR analyzer with which many of the round-robin tests were conducted.
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Coming soon.