Agriculture Reference
In-Depth Information
Chemiluminescence
Chemiluminescence was used historically as a possible
'marker' for assessing the freshness of food . As food dete-
riorates, the unsaturated fats, oils and other lipids emit
light. It is suggested the technique could accurately gauge
the shelf life of products which might otherwise be pre-
maturely withdrawn; develop an indicator of the life of
oil, thereby improving the flavour of food fried in the oil;
and assess the effectiveness of antioxidant additives.
Further reading
Jay, J.M., Loessner, M.J. and Golden, D.A. (2006) Modern Food
Microbiology .
The European Union Summary Report on Trends and Sources of
Zoonoses, Zoonotic Agents and Food-borne Outbreaks in 2011,
http://www.efsa.europa.eu/en/efsajournal/pub/3129.htm
International Commission on the Microbiological Specification for Foods
(Publications) http://www.icmsf.org/publications/books.html (accessed
11 April 2014).
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