I was at Sharper Image today and saw something I'm not familiar with.
http://tinyurl.com/yoadza While it seems like a good idea, does
anyone understand how it works or how effective it might actually be?
--
---Nonnymus---
Neither a borrower nor a lender be;
For loan oft loses both itself and friend,
And borrowing dulls the edge of husbandry.

Nonnymus wrote:
> I was at Sharper Image today and saw something I'm not familiar with.
> http://tinyurl.com/yoadza While it seems like a good idea, does
> anyone understand how it works or how effective it might actually be?

As they say, an 'electronic "nose"'
i.e. it's looking for those same tell-tale smells that signals the
growth of bacteria, yeasts, and molds.

Ammonia and alcohols probably

Better writeup here.
http://www.boston.com/business/globe..._of_freshness/

--
DougW

"Nonnymus" > wrote in message
...
>I was at Sharper Image today and saw something I'm not familiar with.
>http://tinyurl.com/yoadza While it seems like a good idea, does anyone
>understand how it works or how effective it might actually be?
> --

Yes. it is a handheld electronic "nose" that uses leading-edge food-safety
technology

The manual also states:
of bacterial by-products present in the air directly above

the uncooked meat or poultry, it is important to take the

measurement immediately after opening the package,

before the gases have slowly drifted into the surrounding air.

Waiting more than 5 minutes after opening may result in a

faulty reading.



I'd not trust this, nor would I spend any money to get one of such limited
use.

Steve Wertz wrote:
> On Tue, 24 Apr 2007 16:44:22 -0700, Nonnymus wrote:

> I'd want to use it at the store before I buy any meat, so I'd be
> ripping packages open (is that wrong?). Also, I wonder how it
> would feel about my well-used wooden cutting board.
>
> -sw

Studies have found that wood is not a good medium for bacteria to
survive. It may be cleaner than you think.

Sonoran Dude wrote:
> Steve Wertz wrote:
>> On Tue, 24 Apr 2007 16:44:22 -0700, Nonnymus wrote:
>
>> I'd want to use it at the store before I buy any meat, so I'd be
>> ripping packages open (is that wrong?). Also, I wonder how it
>> would feel about my well-used wooden cutting board.
>>
>> -sw
>
> Studies have found that wood is not a good medium for bacteria to
> survive. It may be cleaner than you think.
>

Oops... I am corrected...
http://ag.arizona.edu/pubs/health/fo...ty/az1076.html

Check that once as well: Cutting boards: A-Z - Restaurant Equipment & Food Service Advice