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Scientists Develop Faster Technique to Test Disease-causing Bacteria in Food
They suggest that the new approach would be easier to use, faster and more directly related to toxicity assessment than conventional approaches now used to test food for bacterial contamination and safety.
This technique can detect such important food-associated bacteria as Salmonella and Clostridium perfringens, responsible for diarrheal illnesses; Bacillus cereus, responsible for gastrointestinal illness characterized by vomiting and diarrhea, and often referred to as stomach flu, and Clostridium botulinum, which causes toxin-induced botulism, characterized by paralysis.
"Rapid methods are not readily available to directly assess the toxicity of bacterial contamination in a user-friendly fashion," said Janine Trempy, professor of microbiology and associate dean of the OSU College of Science.
"When this new technology is commercially available, we should be able to provide a higher level of assurance to the consumer while avoiding the waste of millions of dollars worth of food that is suspected of bacterial contamination, but actually is safe."
"Bacteria are common on exposed surfaces, including the food products we consume," Trempy said.
"Simply knowing they are there doesn't completely tell you, in a direct measurement, about their potential to make you sick or whether the food is safe to eat," she added.
The new approach, by contrast, is built on the unusual characteristics of certain "chromatophore" or pigment bearing cells, called erythrophores, from Siamese fighting fish, whose response to specific toxic chemicals have been studied in detail by Trempy's collaborator, OSU biochemist Phil McFadden.
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