Nanotechnology will provide safer and better quality foods for consumers by rapid detecting of pathogens in foods by using systems that use biosensors. By using biosensors, researchers and food processors can identify even tiny amounts of pathogens in food before products leave the food processing plants.
Professor Mohamed Ahmedna is a food scientist at North Carolina A&T State University. He and his research team are working on ways to detect contamination, such as salmonella, early so that the public can avoid food-borne illness.
Dr. Ahmedna describes the biosensor as, basically, a device that detects biological organisms such as salmonella or any other bacteria. The biosensors have the speed that you do not have with traditional methods. Speed is an issue as also are portability and cost.
Did you know?
Today sensors provide information about temperature and weather data, chemical contaminants, and even control the deceleration for release of airbags in automobiles.
This instrumentation may look simple, but tests to date have shown that it can rapidly detect salmonella. Currently, industry methods for food-borne bacteria detection can take several days. This biosensor unit, once refined, may deliver results in just a few hours.
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