web analytics
February 28, 2015 / 9 Adar , 5775
At a Glance
Sections
Sponsored Post


Home » Sections » Food »

Keeping Food Safe From Farm To Fork

   How can you be sure that bacteria are not festering in your food? Dangerous pathogens like Salmonella, E. coli, Listeria and chemical contaminants are responsible for more than 76 million food-borne illnesses a year in the U.S., according to the Center for Disease Control. Bacteria, viruses and toxins thrive on food that is undercooked, inadequately refrigerated or prepared in places where hygiene standards are lax. One Israeli company, however, hopes to make your food safe from the farm to your fork.

 

   Herzliya-based MS Tech has developed advanced smart sensor technology that can detect the presence of contaminants and related chemicals in just three seconds, in the field.

 

   The company’s innovative FoodScan 3000 is – according to the company – the only hand-held device now on the market that tests samples for bacteria and provides on-site, immediate analysis. In the past, samples had to be sent to a lab for analysis – a time-consuming and costly process. Another benefit is that unlike other testing systems, FoodScan 3000 is green; it does not use radioactive material or ionizing sources.

 

   Food safety is an issue of growing concern worldwide. In the U.S. recent recalls of suspect ground beef, peanut butter and lettuce, are increasing the pressure for expanded food safety inspection. The demand to keep food safe has spawned the food safety and production inspection business, a sector estimated at $2.5 billion annually.

 

   “Our technology can detect the presence or absence of bacteria and contaminants in food before anyone can see or smell them,” Doron Shalom, CEO of MS Tech tells Israel21c. Shalom, who holds a master’s degree from the London School of Economics, has proven experience in commercializing sensor technologies. He previously served as VP of global sales and marketing at Scent Detection Technologies, providing trace detection systems for aviation and airport security. Those systems were part of the security and screening procedures used at the Beijing Olympics.

 

   Based on an array of High Frequency Quartz Crystal Microbalance (HGQ-CM) sensors and coatings, the technology from MS Tech provides high sensitivity and selectivity in detecting target molecules and can tell you whether or not your food is contaminated in three seconds flat.

 

   Weighing in at just 800 grams and the size of about two iphones, FoodScan 3000 is integrated with HF-QCM sensors that are embedded with smart detection algorithms. The surface of each sensor has a chemical coating that is sensitive to different families of target molecules.

 

   A big benefit is early detection of spoiled food. Sensitive to each contaminant, FoodScan 3000 detects a change in quality at any level, and can provide a relative indication of the contamination level of cheese, milk and other foods.

 

   The company’s long-range vision is that one day consumers will be able to scan their own food for contaminants. MS Tech is also in negotiations with manufacturers of food processing equipment to integrate its plug and play sensors into their roduction lines and inspection processes. (Israel21c)

About the Author:


If you don't see your comment after publishing it, refresh the page.

Our comments section is intended for meaningful responses and debates in a civilized manner. We ask that you respect the fact that we are a religious Jewish website and avoid inappropriate language at all cost.

If you promote any foreign religions, gods or messiahs, lies about Israel, anti-Semitism, or advocate violence (except against terrorists), your permission to comment may be revoked.

No Responses to “Keeping Food Safe From Farm To Fork”

Comments are closed.

Current Top Story
18,000 Iranian Centrifuges
Reducing Iran’s Number of Centrifuges Makes a Bomb More Likely
Latest Sections Stories
Niehaus-022715

One should not give the money before Purim morning or after sunset.

Mendlowitz-022715-Basket

The mishloach manos of times gone by were sometimes simple and sometimes elaborate, but the main focus was on the preparation of the delicious food they contained.

Astaire-022715-Countryside

One of the earliest special Purims we have on record was celebrated by the Jews of Granada and Shmuel HaNagid, the eleventh-century rav, poet, soldier and statesman, and one of the most influential Jews in Muslim Spain.

South-Florida-logo

Jews, wake up! Stop educating the world and start educating yourselves.

The lessons conform to the sensitivities and needs of the Orthodox community…

The program took on special significance as it marked not only the first anniversary of Rebbetzin Kudan’s levayah but also the 27th yahrzeit of Rebbetzin Chaya Mushka Schneerson, a”h.

It captures the love of the Jewish soul as only Shlomo Hamelech could portray it – and as only Rabbi Miller could explain it.

Erudite and academic, drawing from ancient and modern sources, the book can be discussed at the Shabbos table as well as in kollel.

I’m here to sit next to you and help you through this Purim with three almost-too-easy mishloach manot ideas, all made with cost-conscious paper bags.

Kids want to be like their friends, and they want to give and get “normal” mishloach manos stocked with store-bought treats.

Whenever he did anything loving for me, I made a big deal about it.

“OMG, it’s so cute, you’re so cute, everything is so cute.”

A program that started with a handful of volunteers has grown exponentially to include students from a wider array of backgrounds.

Tutor. Counselor. The doctor too,
Sometimes it’s hard to keep up with you.

More Articles from Sharon Kanon

How can you be sure that bacteria are not festering in your food? Dangerous pathogens like Salmonella, E. coli, Listeria and chemical contaminants are responsible for more than 76 million food-borne illnesses a year in the U.S., according to the Center for Disease Control. Bacteria, viruses and toxins thrive on food that is undercooked, inadequately refrigerated or prepared in places where hygiene standards are lax. One Israeli company, however, hopes to make your food safe from the farm to your fork.

How can you be sure that bacteria are not festering in your food? Dangerous pathogens like Salmonella, E. coli, Listeria and chemical contaminants are responsible for more than 76 million food-borne illnesses a year in the U.S., according to the Center for Disease Control. Bacteria, viruses and toxins thrive on food that is undercooked, inadequately refrigerated or prepared in places where hygiene standards are lax. One Israeli company, however, hopes to make your food safe from the farm to your fork.

In the first 24 hours of life, a nursing baby gets a big zing of power from its mother’s milk.

Author: Esther Shkalim
Publisher: Devora Publishing

Printed from: http://www.jewishpress.com/sections/food/keeping-food-safe-from-farm-to-fork-2/2010/02/17/

Scan this QR code to visit this page online: