Detection of Staleness in Raw Chicken Meat Due to Salmonella spp. and Escherichia Coli Bacteria Using Metal Oxide Gas Sensor With Support Vector Machine

Abstract

Chicken meat is one of the most consumed type of meat in the food industry. Its consumption is steadily increasing at 5% each year and demands are still on the rise. Chicken meat is highly perishable since it is easily exposed to bacteria. Bacteria reduces its overall quality and will render it to waste. The commonly found bacteria on chicken meat are Salmonella spp. and Escherichia Coli. Health risk arises as the level of these bacteria increases. The objective of the study is to detect the staleness due to Salmonella and Escherichia coli in raw chicken meat using metal oxide gas sensor with support vector machine. Six metal oxide gas sensors are used: MQ136, MQ138, TGS816, TGS822, MP901 and MQ3. A prototype device was designed using the concept of a lock-and-lock Tupperware. This is to prevent the leak of the gas inside the device. The study will limit on detecting the presence of Salmonella spp. And Escherichia coli in chicken meat. The training will be done by inserting fresh samples, chicken meat samples with salmonella and Escherichia Coli. This study will help the food industry sector especially in monitoring the freshness of the chicken meat. The researchers conducted 10 trials for a fresh chicken meat, a meat contaminated with Salmonella and E. Coli. The test resulted to an overall accuracy of 92.5% which is based on a 30-trial experiment.