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Articles by Topic - Pathogen Control
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One of the most stubborn bottlenecks in rapid detection and identification of foodborne pathogens has long been the very first step: Concentration of enough cells to accurately identify the pathogen. Current standard methods of cell concentration take about 24 hours, but a new method developed by researchers at Purdue University could cut that time to as little as one hour.
Features: Rapid Detection's Role in Marine Food
Using tests based on lateral flow technology to detect the increased instances of Vibrio parahaemolyticus
According to the CDC, Campylobacter cases in 2012 reached their highest level in more than a decade. The infections, most commonly associated with poultry, rose by 14 percent last year compared with the 2006 to 2008 period. Now, researchers at Ohio State University have added another potential poultry vaccine to the list of candidates aiming to tackle this troublesome pathogen, this one involving nanoparticles.
Plant-based compounds such as olive powder may have the power to shut down pathogens like E. coli in food, according to reports from the USDA’s Agricultural Research Service. Research chemist Mendel Friedman, PhD, has been studying olive powder and other plant compounds (such as apple, onion, and garlic) for many years. In a recent study, Dr. Friedman and colleagues loaded up ground beef patties with E. coli O157:H7, and then mixed in either olive powder or one of the other plant compounds before...
The elusive foodborne pathogen Salmonella Typhimurium has developed a unique self-protective mechanism that responds to changes in the environment during its infective period, which may protect it from harm, according to new research from scientists at Pacific Northwest National Laboratory (PNNL) in Richland, Wash.