Abstract: According to the present invention, there is disclosed a hand-held system and a method for detecting the presence of fecal contamination or ingesta on objects, such as a protein source, a worker's hands or utensils. In one embodiment, there is included a system comprised of a housing having a first end, where said housing supports a light source which emits light out of said housing first end having a wavelength effective to elicit fluorescence at a wavelength between 660 to 680 nm, and a light filter allowing the user to distinguish light at a wavelength between about 660 to 680 nm from any other light the vicinity of the object. The detection of light at a wavelength between about 660 to 680 nm indicates the presence of fecal contamination or other ingesta.

Abstract: A method and apparatus for detecting ingesta or fecal contamination on an animal carcass using fluorescent spectroscopy is disclosed. The surface of the carcass is illuminated with UV or visible light having an appropriate wavelength and fluorescent light emissions having a wavelength between about 660 to 680 nm are then detected. The emission of fluorescent light having wavelengths between about 660 to 680 nm is an indication of the presence of ingesta or fecal material on the carcass.

Abstract: A novel process for producing lactic acid using the rumen contents collected from slaughtered cattle or sheep is disclosed. The rumen contents are initially incubated for a period of time and under sufficiently low pH conditions effective to kill and/or inactivate non-lactic acid producing bacteria therein. Prior to or following this inactivation, the rumen contents are combined with a supplemental culture medium to form a fermentation broth and provide additional sources of carbohydrate and organic N for enhanced growth of lactic acid bacteria. In the second stage of the process, the fermentation broth is fermented under conditions promoting growth of the lactic acid bacteria to increase their cell mass to high densities. Optimal growth is attained by adjusting the pH of the fermentation broth to between about 6.6 to 7.2 and then incubating under anaerobic conditions for a sufficient time to lower its pH to between about 4.7 and 5.2.