Advancements in food safety: Isothermal microcalorimetry for detecting bacterial spoilage in minced checken

This study explores the use of isothermal microcalorimetry to detect bacterial spoilage in minced chicken meat. The method allows for real-time, direct measurement of microbial metabolic activity, distinguishing between fresh and spoiled meat based on microbial load. The findings demonstrate the sensitivity of this approach, including the detection of low-level contamination by Salmonella enterica.