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Purdue researchers track deadly foodborne bacterium

" Linton says. "That's why it's so important to be able to detect minute amounts of this pathogen in food."

The research on developing Listeria sensors is being funded by the Purdue Food Safety Engineering Project with money from the U.S. Department of Agriculture. The Food Safety Engineering Project is a cooperative agreement between the USDA Agricultural Research Service and Purdue's School of Agriculture. The mission of the project is to develop new knowledge, technologies and systems to prevent chemical and microbial contamination of foods.

"Imagine if a food processor can probe a sample of ground beef," Linton says, using a pencil from his desk as the hypothetical probe, "and know whether that sample of meat contains a harmful pathogen such as the E. Coli 0157:H7 strain. We can do the test in 15 minutes, but right now we're days away from that 15 minutes because it takes us days to build up enough of the bacteria to test to see whether it is the deadly variety."


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Contact: Steve Tally
tally@aes.purdue.edu
765-494-9809
Purdue University
27-Jul-2000


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