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Technology uses live cells to detect food-borne pathogens, toxins
Date:2/29/2008

he gel beyond four to six days, a current limitation. But Bhunia said this time-span could be expanded to two weeks, the shelf-life he deems necessary for the technique to have commercial value.

The study was funded by the U.S. Department of Agriculture and Purdue's Center for Food Safety Engineering.

"This paper outlines two key accomplishments: one, we found a way to immobilize cells, which is a necessary and difficult prerequisite for further study. Two, we are able to simultaneously perform multiple tests on a large number of samples," Bhunia said.


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Contact: Douglas M. Main
dmain@purdue.edu
765-496-2050
Purdue University
Source:Eurekalert  

Page: 1 2 3

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