Food poisoning is a day to day worry for citizens in developing countries, but this new laser technology will help with this problem. Jonghee Yoon, from South Korea, found a new technology that is able to detect bacteria. “By detecting the decorrelation in the laser speckle intensity patterns from tissues, the living activities of microorganisms can be detected.” This is a fairly cheap technology and does not take up much time.
This article explains the technology and how it detects bacteria. The bacteria “hair” is detected when the laser light hits the food, the light then creates speckles, which are the bacteria. As the bacteria move, the speckles change and these fluctuations in patterns show the bacteria’s activity. This is important, because we are now able to study the movement of bacteria on food, and how often they change positions. By using this technology, E. coli and B. cereus were detected in chicken breast tissues. E. coli alone is a very important bacterium to detect, and being able to identify it in a cheap and quick fashion, scientists will be reducing the number of food poisoning outbreaks. Another important aspect of this technology is time. The article said, “Yoon and co use one that takes images at a rate of 30 times a second and then process the images by subtracting one from another to reveal any difference.” This is important, because it produces images that are fairly close to the location of the bacteria. This is also important, because it is the only part of the process that needs a monitor. The most important part of this technology is that it “does not require contact with the meat and so can be done at a distance.” Since this can be done at a distance, packaged meat can also be checked. This would be especially helpful in a restaurant, where the meat is kept and the laser would be able to scan it efficiently for the cooks.
This article fails to mention the success of this technology and how it has helped people in developing countries. This technology also has limitations in identifying harmful bacteria from harmless bacteria. This should be developed more in order to make the technology more efficient, before more consumers use this. Finally, this article lacks an explanation of where this technology may be used once it is fully developed. It does mention developing countries, but restaurants could use this technology, as well as home appliances if it is affordable for consumers. This technology can reduce the cases of food poisoning, and it can make people more aware of what they are eating.