IPGDx Blog

Cellular Architecture Of Food

EFresh® is based on a simple and straightforward concept that utilizes electricity to illustrate the cellular architecture of food (or any biological entity). By seeing the condition of the cells in food we can understand how fresh it is as the changes in freshness occur first in the food cells. Each food has a unique average value of cellular health when it is harvested and that number declines over time based upon how long, how well it is kept and how well it is packaged.

EFresh® uses a medical diagnostic technique called impedance plethysmography to illustrate the cellular architecture of food. By applying a safe and highly controlled electrical circuit to food (or any biological entity) the characteristics of electrical conduction are measured and illustrate directly the physiological and anatomical make-up of foods. The number and quality of cells is what changes over time to illustrate freshness and palatability. The vitality and health of the cells is highest at harvest or slaughter, as you would expect; diminishing and changing over time. The ability of the cell membrane to hold an electrical charge illustrates the number and quality of the cells.

EFresh(R) Technology

One of the aditional dimensions of the EFresh project is the ability of the technology to be integrated into a variety of platforms; a hand held device in a consumer and professional design, as part of a scale at the grocers, as part of a display, as part of a self-serve kiosk with the consumer making their own selections, as part of a transport process measuring at the beginning and end to verify safety and palatability, as part of a preservation container. By verifying the optimal level of freshness the peak of nutrient content and characteristics of palatability can be reached utilizing the foodstuff in a restaurant.

Our Technology

The technology works in any biological entity essentially by illustrating a very early occurring level of cellular architecture, the cell wall membrane, in the hierarchy of physiology. This level occurs prior to those seen using lab studies, imaging techniques and physical signs; so we are able to provide better information sooner. As it turns out the ability of a cell to hold an electrical signal is proportional to its health and vitality so without any mathematical manipulation we are able to see prognosis; the presence/severity of disease, the effectiveness of treatment, the cumulative burden of illness and the timing of non-acute death. In foods we are able to determine freshness, palatability (tenderness-juiciness-flavorfulness) and if the foodstuff has been previously frozen.

The study is non-invasive/destructive, provides immediate results and is economically applied. Both our products PrognostiCheck(R) and EFresh(R) are based on this technology.

Practicing Medicine in the Web 2.0 Era

Here is nice Slideshare presentation by  Bertalan Mesko of the popular blog Scienceroll.   Very interesting – it shows the convergence of Web2.0 , Medicine and Empowered Patients.

Fresh vs Frozen Fish

I was browsing the web to get the social communities opinion on Fresh Vs Frozen Fish. Here are 2 interesting links

1. “I am a bit confused on this. In the past years all the big supermarkets around here (NE Ohio) have added fresh fish counters. But, the fish is usually frozen when they first put it out, so what makes it any fresher then just buying it streight out of the freezer?” asks Sabine
2. “In reality, a lot of ‘fresh’ fish sold on the market is up to nine days old ”  says the Author over at Finest At Sea..

There are other voices having the same concern online. So it is pretty evident that previously frozen fish is sold as fresh for higher profits or out of ignorance.

Now lets go over to FDA website . FDA guidelines clearly mention

Why Freshness Counts

Healthwise, it is important to look for freshness when choosing seafood. In some species, if the catch has been left out in the sun too long – or the fish haven’t been transported under proper refrigeration – toxins known as scombrotoxin, or histamine, can develop. Eating spoiled fish that have high levels of these toxins can cause illness.

So it is critical consumers be aware and ask the right questions before buying fish and other seafood. EFresh(R) device can determine freshness, palatability (tenderness-juiciness-flavorfulness) and if the fish has been previously frozen.

In foods we are able to determine freshness, palatability (tenderness-juiciness-flavorfulness) and if the foodstuff has been previously frozen.

The study is non-invasive/destructive, provides immediate results and is economically applied.