DETERMINATION OF THE SAFETY OF FOODSTUFFS FOR CONSUMPTION

• US 20100182021A1
• Filed: 05/23/2008
• Published: 07/22/2010
• Est. Priority Date: 03/18/2006
• Status: Abandoned Application

• Current Assignee: Michaeal G. Singer
• Original Assignee: Michaeal G. Singer
• Inventors: Singer, Michaeal G.
• Application Number:
  US12/600,267
• Publication Number:
  US 20100182021A1
• Time in Patent Office: Days
• US Class Current: 324/692
• CPC Class Codes: A61B 2017/00969 used for transplantation
• CPC Class Codes: A61B 5/053 Measuring electrical impedance or conductance of a portion of the body
• CPC Class Codes: A61B 5/0531 Measuring skin impedance
• CPC Class Codes: A61B 5/0537 Measuring body composition by impedance, e.g. tissue hydration or fat content
• CPC Class Codes: A61B 5/413 Monitoring transplanted tissue or organ, e.g. for possible rejection reactions after a transplant
• CPC Class Codes: A61B 5/416 the spleen
• CPC Class Codes: A61B 5/4869 Determining body composition
• CPC Class Codes: A61B 5/6824 Arm or wrist
• CPC Class Codes: A61B 5/6825 Hand
• CPC Class Codes: A61B 5/6829 Foot or ankle
• CPC Class Codes: G01N 33/02 Food

Abstract

A method of determining and monitoring the safety of a foodstuff by subjecting the foodstuff to bioelectrical impedance analysis including measurement and calculation of values of resistance, reactance, impedance, capacitance, and phase angle of the foodstuff, and then tracking the values over time to illustrate freshness, palatability and safety of the foodstuff, and ascertaining difference in rate of change from established averages of freshness and palatability to show possible contamination of the foodstuff.

Claims

1. A method of determining and monitoring the safety of a foodstuff biological entity including at least a portion of a live or previously-live organism, comprising the steps of:

subjecting said foodstuff biological entity to bioelectrical impedance analysis including measurement and/or calculation of values of resistance, reactance, impedance, capacitance, and/or phase angle of said foodstuff biological entity.

tracking said values over time to illustrate freshness, palatability and safety of said foodstuff biological entity; and

ascertaining difference in rate of change from established averages of freshness and palatability which is indicative of contamination of said foodstuff biological entity.

2. A method according to claim 1, wherein:

said tracking step entails tracking episodically and/or serially changes associated with freshness, palatability and safety of said foodstuff biological entity.

3. A method according to claim 1, including the step of:

utilizing results of said subjecting step to illustrate an objective scale of palatability and freshness of said foodstuff biological entity.

4. A method according to claim 3, wherein:

said utilizing step also determines a value of an “

Electrical Freshness”

, “

Palatability Index”

or “

eFRESH”

certification for said foodstuff biological entity.

5. A method according to claim 1, including:

placing said foodstuff biological entity or a portion thereof in an electrical field; and

taking said measurements through a fixed or scanning process.

6. A method according to claim 1, wherein:

said bioelectrical impedance analysis includes measurement and/or calculation of resistance, reactance, impedance, capacitance, and/or phase angle of said foodstuff biological entity as determined through measurement by mono or multiple frequencies or spectroscopic analysis and by series and/or parallel circuit models; and

using voltage and current sufficient to accommodate the geometry of said foodstuff biological entity.

7. A method according to claim 1, including the steps of:

determining optimal aging, curing, and/or processing of said foodstuff biological entity; and

said subjecting step includes subjecting said foodstuff biological entity to bioelectrical impedance analysis for measurement, composition analysis, and serial tracking and grading of aging or preservation of said foodstuff biological entity and determination of aging or preservation (intentional or incidental) beyond palatability.

8. A method according to claim 1, including the step of:

comparing said measurements and calculations to normal values, average values, optimal values, and/or individual values, and in response to time and/or external influences purposeful or incidental.

9. A method according to claim 1, including the steps of:

determining palatability and freshness of a foodstuff biological entity, changes of palatability of said foodstuff biological entity, and/or timing of optimal palatability, loss of the palatability of said biological entity and/or illustrating an objective scale of palatability from which a producer, purveyor, merchant, preparer or consumer may objectively and subjectively apply individual tastes and select a preference from said scale;

providing normal, average, optimal and individual measured values of resistance, reactance, capacitance and phase angle, of a sample of said foodstuff biological entity;

measuring initial values of impedance, resistance, reactance, capacitance and phase angle of said sample;

taking measurements of impedance, resistance, reactance, capacitance and phase angle of said sample at predetermined intervals;

recording said measurements;

comparing initial values of said measurements to normal values of said measurements and to serially measured values of said measurements; and

determining, from said comparison steps, hallmarks of palatability of said foodstuff biological entity, said progression of changes in palatability and freshness of said biological entity, to a specific individual Palatability Index or Electrical Freshness value which may be reported and found as the inherent average, normal, optimal and/or safe individual characteristics of said foodstuff biological entity or portion thereof.

10. A method according to claim 9, including the steps of

determining a first value of a “

Palatability/Freshness Index”

from said measured initial values of impedance, resistance, reactance, capacitance and phase angle of said sample;

determining a second value of said “

Palatability/Freshness Index”

from said measurements at said predetermined intervals of time; and

determining third values of said “

Palatability/Freshness Index”

based upon said comparison steps.

11. The method of claim 1, including the step of:

utilizing results of said subjecting step to illustrate whether or not said foodstuff biological entity has been previously frozen or is fresh.

12. The method of claim 11, wherein;

said phase angle is used to indicate whether or not said foodstuff biological entity has been previously frozen or is fresh.

13. A method according to claim 1, including the steps of:

measuring and recording first values of impedance, resistance and reactance and calculating capacitance and phase angle of said foodstuff biological entity in an initial measurement;

placing said signal introduction and detection electrodes on/in or/around or within the superior and said inferior borders of said foodstuff biological entity;

placing said signal introduction and detection electrodes on/in or/around or within the opposite lateral borders of said foodstuff biological entity;

measuring and recording second values of said impedance, resistance and said reactance and calculating capacitance and phase angle of said of said biological entity;

comparing said first and/or second values to normal, average, optimal and individual values to determine if said foodstuff biological entity is palatable or not; and

performing serially additional series of said measurements and calculations repeated at predetermined intervals based upon individual characteristics of said foodstuff biological entity, the time it was harvested, and the manner it is stored and transported.

14. A method according to claim 13, including:

placing signal introduction and detection electrodes on/in or/around or within said foodstuff biological entity or a portion thereof, such as, on or within said opposite lateral peripheral borders of said foodstuff biological entity upon selecting or harvesting of said biological entity; and

placing signal introduction and detection electrodes on/in or/around or within said foodstuff biological entity at superior and inferior borders of said foodstuff biological entity or said portion thereof for a first part of said initial measurement upon said selection and harvesting of said foodstuff biological entity.

15. A method according to claim 13, including:

placing signal introduction and detection electrodes on, in or around or within said foodstuff biological entity or a portion thereof by placing said foodstuff biological entity or a portion thereof onto an electrode configuration comprised singularly or as part of an external appliance, such as, on or within the opposite lateral peripheral borders of said foodstuff biological entity or a portion thereof upon selecting or harvesting of said foodstuff biological entity; and

placing signal introduction and detection electrodes on, in or around or within said foodstuff biological entity or a portion thereof by placing said foodstuff biological entity or a portion thereof onto an electrode configuration singularly or as part of an external appliance at on, around or within the superior and inferior borders of said foodstuff biological entity or said portion thereof for a first part of said initial measurement upon said selection and harvesting of said foodstuff biological entity.

16. A method according to claim 1, including the step of:

using said phase angle as a safety and/or freshness indicator of said foodstuff biological entity.

17. A method according to claim 1, including the step of:

comparing a reactance value of one sample of the same genus and species, section and cut of a biological entity to another sample of the same genus and species, section and cut of a biological entity to illustrate a comparative scale of consumption safety.

18. A method of determining and monitoring the safety of a foodstuff biological entity including at least a portion of a live or previously-live organism, comprising the steps of:

subjecting said foodstuff biological entity to bioelectrical impedance analysis including measurement and/or calculation of values of resistance, reactance, impedance, capacitance, and/or phase angle of said foodstuff biological entity;

using said phase angle as a safety and/or freshness indicator of said foodstuff biological entity;

utilizing results of said subjecting step to illustrate an objective scale of palatability and freshness of said foodstuff biological entity;

tracking said values over time to illustrate freshness, palatability and safety of said foodstuff biological entity; and

ascertaining difference in rate of change from established averages of freshness and palatability which is indicative of contamination of said foodstuff biological entity.

19. A method of determining and monitoring the safety of a foodstuff biological entity including at least a portion of a live or previously-live organism, comprising the steps of:

subjecting said foodstuff biological entity to bioelectrical impedance analysis including measurement and/or calculation of values of resistance, reactance, impedance, capacitance, and/or phase angle of said foodstuff biological entity;

utilizing results of said subjecting step to illustrate an objective scale of palatability and freshness of said foodstuff biological entity;

said utilizing step also determines a value of an “

Electrical Freshness”

, “

Palatability Index”

or “

eFRESH”

certification for said foodstuff biological entity;

determining palatability and freshness of a foodstuff biological entity, changes of palatability of said foodstuff biological entity, and/or timing of optimal palatability, loss of the palatability of said biological entity and/or illustrating an objective scale of palatability from which a producer, purveyor, merchant, preparer or consumer may objectively and subjectively apply individual tastes and select a preference from said scale;

providing normal, average, optimal and individual measured values of resistance, reactance, capacitance and phase angle, of a sample of said foodstuff biological entity;

measuring initial values of impedance, resistance, reactance, capacitance and phase angle of said sample;

taking measurements of impedance, resistance, reactance, capacitance and phase angle of said sample at predetermined intervals;

recording said measurements;

comparing initial values of said measurements to normal values of said measurements and to serially measured values of said measurements; and

determining, from said comparison steps, hallmarks of palatability of said foodstuff biological entity, said progression of changes in palatability and freshness of said biological entity, to a specific individual Palatability Index or Electrical Freshness value which may be reported and found as the inherent average, normal, optimal and/or safe individual characteristics of said foodstuff biological entity or portion thereof.

20. A method according to claim 19, including the steps of

determining a first value of a “

Palatability/Freshness Index”

from said measured initial values of impedance, resistance, reactance, capacitance and phase angle of said sample;

determining a second value of said “

Palatability/Freshness Index”

from said measurements at said predetermined intervals of time; and

determining third values of said “

Palatability/Freshness Index”

based upon said comparison steps;

tracking said values over time to illustrate freshness, palatability and safety of said foodstuff biological entity; and

ascertaining difference in rate of change from established averages of freshness and palatability which is indicative of contamination of said foodstuff biological entity.