PATHOGENIC BACTERIA IN FOOD/BEVERAGE SAMPLES – SPECIFIC APPLICATIONS

Pathogenic bacteria are among the main causes of death in the world, with food and beverages accounting for the major vectors of infectious transmission. Each year food and beverage-borne pathogens are responsible for massive public health costs, including sick days, medical expenses, and preventable deaths [1]. The PKC Biosensorfor bacterial detection is designed to recognize the highly pathogenic E. coli O157:H7 bacteria. In the US alone,  E. coli O157:H7 accounts for approximately 73,000 illnesses and 60 deaths each year [2]. The PKC Biosensor offers the possibility of multiple and frequent tests due to the simplicity of the assay. By using specialized receptors, our sensor overcomes the significant challenge of detecting strictly viable E. coli in a sample that might be orders of magnitude richer in dead E. coli. Now with the PKC Biosensor, a qualitative measurement of viable pathogenic bacteria can be performed in a single step, unattended, and in real-time. 

 

Pathogenic Bacteria Detection

 

REFERENCES

1. Nyachuba, D.G., Foodborne illness: is it on the rise? Nutrition Reviews, 2010. 68(5): p. 257-269

2. Brabban, A.D., E. Hite, and T.R. Callaway, Evolution of Foodborne Pathogens via Temperate Bacteriophage-Mediated Gene Transfer. Foodborne Pathogens and Disease, 2005. 2(4): p. 287-303

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