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|| List of recent Food Safety-related patents
|Small-profile lensless optical microscopy imaging and tomography instruments and elements for low cost and integrated microscopy|
Arrangements for small-sized, inexpensive, and innovative lensless and other micro-optic microscopy imaging and tomography are presented. An imaging region comprising flat or curved surfaces is provided with an illumination source proximate to the imaging region or arranged for collimated illumination.
|Dairy based shelf life emulsion|
The present invention is directed to advancing food safety with a food shelf-life extending emulsification matrix, a method for making such oil-in-water emulsification matrix by high shear homogenization with added acid, dairy products, egg-whites, starches, gums and preservatives. The emulsification matrix thus created can be used as substitute for mayonnaise, or sauces, dips, dressings, and applied as a food shelf-life extender to food suitable for coating by an emulsion mixture.
|Novel salmonella bacteriophage and uses thereof|
The present invention is directed to isolated bacteriophages having specificity and lytic activity against strains of salmonella species, methods of using the bacteriophages, progeny and derivatives derived therefrom, to control the growth of salmonella species in various settings (e.g., food safety, sanitation, probiotics).. .
|System for water and food safety testing|
A system for testing for environmental contaminants using strip tests, obtaining and uploading images of strip tests into a processor, associating a test data set including location, time, and date of test with each image, determining a test result through computational analysis of each image, and storing and reporting test results and data sets.. .
|Multi-layered chilled dessert|
The present invention relates to a multi-layered, cooked and chilled dessert in a heat-resistant container and to a method for manufacturing it. The dessert of the invention is prepared by subsequently filling layers in a heat-resistant jar and baking the dessert comprising the layers, followed by cooling the dessert to chilled conditions.
|Temperature monitoring device for workflow monitoring system|
A temperature monitoring device that can automatically collect temperature data and wirelessly interface with a workflow management system. The device is provided in a portable housing and incorporates one or more temperature sensors, such as a physical probe, infrared sensor, or rfid transceiver, along with an interface for wirelessly communicating with a host personal device that has been programmed with temperature management tasks.
|Wireless food safety monitor system|
A wireless system for monitoring food safety having a monitor adapted to be disposed within a refrigerator. The monitor has a thermometer for measuring the temperature of the food within a refrigerator and a clock operatively communicating with the thermometer.
|Microprocessor-controlled microfluidic platform for pathogen, toxin, biomarker, and chemical detection with removable updatable sensor array for food and water safety, medical, and laboratory applications|
The invention provides a platform technology with rich ability to flexibly perform, create, deploy, maintain, and update a wide range of panels, assay, array, and/or sequence of tests for a wide range of substances and pathogens. The invention provides a unifying framework for widely-ranging miniature sensor implementation, fluidic/gas interfacing, electrical interfaces and optical interfaces, and further by collocating, allowing the integration a large number highly-selective sensors and chemical sensors—together as needed with appropriately selected supplemental sensors (for example temperature, ph, selective ions, etc.), into a common readily-manufacturable framework.
|Detection of food threat agents and food-borne pathogens|
Disclosed are novel primers for use in the molecular detection of food-threat agents and food-borne pathogens. The primers may be used in combination for the rapid, high-throughput screening pcr-based techniques to simultaneously detect multiple food safety biothreat agents.
|Compositions for visualization of cleaning efficacy and product coverage|
The invention relates to cleaning and food processing aide applications whereby unique compositions of gras or food additives were developed to assess the effectiveness of cleaning procedures at various stages of the processes and to assess the delivery and adherence of food processing aides. Employing such solutions to clean and/or sanitize processing equipment provides a method to evaluate and enhance the effectiveness of procedures used to remove the respective fluorescent detergents, sanitizers or organic residues from equipment or niches and reduce contamination.
|Food safety and risk analyzer|
Disclosed is a system and methods for gathering, analyzing, querying, and providing food safety and risk profile information to end-users via a central or distributed database across a variety of communications modes. It is a computer based system providing the ability for the user to remotely query the database of food safety information and deliver a risk profile and analysis of the food items to the user via a mobile handset such as a smartphone, digital personal assistant (pda), tablet, or computer.
|Apparatus for and method of processing biological samples|
The present invention provides systems, devices, apparatuses and methods for automated bioprocessing. Examples of protocols and bioprocessing procedures suitable for the present invention include but are not limited to: immunoprecipitation, chromatin immunoprecipitation, recombinant protein isolation, nucleic acid separation and isolation, protein labeling, separation and isolation, cell separation and isolation, food safety analysis and automatic bead based separation.
|Assuring food safety using nano-structure based spectral sensing|
A method for inspecting an edible oil includes obtaining a first raman spectrum from an edible oil sample, discovering an unhealthy, unsanitary, unsafe, or adulterated content in the edible oil sample in part by the intensity level of the fluorescence background in the first raman spectrum, introducing the edible oil sample to nano-scale surface structures to allow molecules of the edible oil sample to be adsorbed to the nano-scale surface structures, illuminating the edible oil sample and the nano-scale surface structures by a laser beam, obtaining a second raman spectrum from light scattered by molecules of the edible oil sample adsorbed to the nano-scale surface structures, and identifying the unhealthy, unsanitary, or unsafe content in the edible oil sample using one or more first spectral signatures in the second raman spectrum.. .
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Food Safety topics: Food Safety, Recombinant, Workflow Management, Compliance, Rfid Transceiver, Transceiver, Thermometer, Microprocessor, Microfluidic, Microarray, Specificity, Visualization, Validation, Food Additives, Smartphone
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