Development of an evaluation system for high traceability of fresh food

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As a non-destructive freshness assessment and management tool that is based on the K value (freshness indicator) and the accumulated temperature, we have developed the WST-3-type BTM in addition to the conventional MTT-type BTM. In order to introduce them to a food traceability system, we have conducted in vivo oral administration studies in mice and confirmed the safety of pigment composition produced by color development of the MTT-type and WST-3-type BTMs. With regard to fish for which it is possible to visualize freshness by using a BTM, we have calculated the expiration dates for eating the fish raw (consume-by dates) from the degree of color development as measured by both BTMs and compiled them in a database.