Salmonella sensor developed for poultry industry

By Aidan Fortune contact

- Last updated on GMT

The new sensor can detect salmonella in poultry in a matter of hours rather than days
The new sensor can detect salmonella in poultry in a matter of hours rather than days

Related tags: Poultry

New technology to detect the presence of salmonella in raw poultry has been developed in a collaboration project between two US universities.

Created by teams at the University of Missouri and Lincoln University, the biosensor provides a rapid way for producers to know salmonella is present in both raw and ready-to-eat food before it reaches stores.

According to the Centers for Disease Control and Prevention, more than 48 million people get sick from foodborne illnesses in America, such as salmonella, on an annual basis.

In this study, researchers focused on poultry products, such as chicken and turkey. The biosensor uses a specific fluid that is mixed with the food to detect the presence of bacteria, such as salmonella, along a food production line in both raw and ready-to-eat food. That way, producers can know within a few hours — typically the length of a worker’s shift — if their products are safe to send out for sale to consumers. The researchers believe their device will enhance a food production plant’s operational efficiency and decrease cost.

“Current tests used to determine positive cases of salmonella — for instance culturing samples and extracting DNA to detect pathogens — are accurate but may take anywhere from one to five days to produce results,”​ said Mahmoud Almasri, associate professor of electrical engineering and computer science at the MU College of Engineering. “With this new device, we can produce results in just a few hours.”

“Raw and processed food could potentially contain various levels of bacteria,”​ said Shuping Zhang, professor and director of the Veterinary Medical Diagnostic Laboratory at the MU College of Veterinary Medicine. “Our device will help control and verify that food products are safe for consumers to eat and hopefully decrease the amount of food recalls that happen.”

Researchers said the next step would be testing the biosensor in a commercial setting. Almasri added he believes people in the food processing industry would welcome this device to help make food safer.

Other authors of the study include Ibrahem Jasim, Zhenyu Shen, Lu Zhao at MU, and Majed Dweik at Lincoln University. Funding was provided by a partnership between MU, the Coulter Foundation and the U.S. Department of Agriculture. 

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