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Direct Heat and Air Jacket system, ensuring cells are exposed to regular, controlled temperatures
After this, the ultraviolet (UV) lamp switches on and decomposes the H2O2 vapour into water vapour and oxygen. This system limits incubator downtime to less than three hours
for total chamber decontamination, and proves not only to be quick but also easy to use and stays contamination free for a long time after each complete decontamination cycle. Thanks to this system, the myotubes could be cultivated not only securely, but without repeated interruptions for cleaning and decontamination, improving the projects effi ciency.
Moving Forward
Made up of muscle strands grown exclusively in a laboratory, the burger was fi nished with a little egg powder, breadcrumbs and a few other common burger ingredients. When tasted, although lacking in seasoning and fat content, which took away from some of its juiciness, it had a defi nite taste of meat. As the fi rst recognisable meat product created using this method, the project was vital proof of concept for meat culturing techniques, and provided a hopeful alternative for future meat production.
Professor Mark Post (standing) and Food Technician Peter Verstrate in the lab
This reduced the chance of cross contamination, as the cell lines already undergoing cultivation were not exposed to potential contaminants from the initial muscle sample.
In order to tackle and remove any airborne contaminants that may enter the chamber, as well as eliminate contaminants in the water pan, the chosen MCO-19M incubators included an isolated narrow-bandwidth, ozone-free UV lamp. This switches on automatically for a specifi ed period after each incubator door opening, providing additional security to the cells in culture. In addition, all interior surfaces in the incubator are constructed from InCu saFe® copper-enriched stainless steel alloy, providing constant germicidal protection and, in combination with the SafeCell® UV lamp, preventing the growth of moulds, fungi and bacteria.
To remove any risk of contamination from incubators themselves, the University of
Maastricht opted to use a H2O2 decontamination option for complete decontamination. After system check, this process starts with the vaporisation of hydrogen peroxide, which is then circulated throughout the chamber by the airfl ow system.
None of this would have been possible without a reliable, effi cient and controlled incubation system in place. By implementing Panasonic’s high levels of expert technology, the ‘in vitro meat project’ was able to create an optimum environment for its cells. In this way the 20,000 fi bres required to construct the burger were produced effi ciently, safely, and at very best quality.
www.biomedical.panasonic.eu References
[1] The State of Food and Agriculture: Livestock in the balance. Food and Agriculture Organisation of the United Nations. Rome, 2009. (
http://www.fao.org/docrep/012/i0680e/i0680e.pdf) Accessed 13/12/2013
[2] Developing Countries Dominate World Demand for Agricultural Products, USDA, Aug 2013 (http://www.
ers.usda.gov/amber-waves/2013-august/developing-countries-dominate-world-demand-for-agricultural- products.aspx)
[3] 4th edition of the UN World Water Development Report (WWDR4)
[4] Culture in low levels of oxygen enhances in vitro proliferation potential of satellite cells from old skeletal muscles. Chakravarthy MV, Spangenburg EE, Booth FW. Cell Mol Life Sci. 2001 Jul;58(8):1150-8
[5] Introduction to cell and tissue culture [electronic resource]. Jennie P. Mather, Penelope E. Roberts. Springer, 1998
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New Selective Listeria Express Enrichment Broth also Enhances Expression of Target Antigens for Downstream Testing
Lab M has launched Listeria Express Enrichment (LEE) Broth, a new addition to the company’s extensive range of media for the detection and isolation of Listeria. Developed to give improved growth rates of Listeria over traditional selective enrichment media, LEE Broth enhances the expression of target antigens for most commercially available immunological test methods whilst maintaining suppression of non-target organisms.
Key to both the efficacy and convenience of Lab M’s LEE Broth is the blending of selective components directly into the medium, eliminating any need for supplementation. LEE Broth is formulated to stimulate growth from low numbers of organisms in the original sample to achieve the high levels required for further testing within a 24-hour incubation period.
Lab M’s LEE Broth can be used in a number of ways. Ideal for enrichment prior to plating on selective media such as Harlequin™ Listeria Chromogenic Agar, it is also highly effective as a secondary selective enrichment broth following primary enrichment in, for example, Half Fraser Broth. It performs particularly well as the enrichment step for subsequent rapid testing in ELISA, lateral flow devices or PCR, for example.
As well as the new LEE Broth, the extensive portfolio of media available from Lab M for Listeria testing now includes: Harlequin™ Listeria Chromogenic Agar, available as dehydrated culture medium or as ready-to-use prepared plates; a variety of enrichment media for use in different protocols; Listeria Isolation Medium, Oxford (ISO); Listeria Monocytogenes Blood Agar (LMBA).
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