POTENTIAL USE OF OXYGEN ELECTRODE FOR RAPID DETERMINATION OF BACTERIAL CONTAMINATION IN FOODS

The use of dissolved oxygen (DO) electrode to determine the total number of bacterial contamination in foods was investigated. The DO in food extract solution was measured as the electrical current continuously for 2 h at 30C. The rate of current decrease serves as a potential index for the prediction of bacterial contamination. The additional culture media is necessary for an effective determination of bacteria in shredded cabbage, cooked rice and instant cream sauce samples. The high prediction accuracies (r >= 0.90) were achieved for all sample types when the analysis period was 2 h. The measurement of DO using oxygen electrode provides a rapid and convenient method for the determination of bacteria in foods.