Gas Chromatography/Principal Component Similarity System for Detection of E. coli and S. aureus Contaminating Salmon and Hamburger

Coho, Atlantic, Spring, and Sockeye salmon and five commercial samples of hamburger patties were analyzed by processing gas chromatography (GC) data of volatile compounds using the principal component similarity (PCS) technique. PCS scattergrams of the samples inoculated with Escherichia coli and Staphylococcus aureus followed by incubation showed the pattern-shift lines moving away from the data point for uninoculated, unincubated reference samples in different directions with increasing incubation time. When the PCS scattergrams were drawn for samples incubated overnight, the samples inoculated with the two bacterial species and the uninoculated samples appeared as three separated groups. This GC/PCS approach has the potential to ensure quality of samples by discriminating good samples from potentially spoiled samples. The latter may require further microbial assays to identify the bacteria species potentially contaminating foods. Keywords: GC; principal component similarity; salmon; hamburger; E. coli;...