New Study Helps Classify E.Coli Bacteria

E.coli ”Hunter” test detects bacteria before it contaminates food and may insure greatest control for manufacturers of food against pathogens ecoli bacteriaand also speeding up packaged food time to bring it to the market.

Canadian study reveals how DNAzymes (fluorescent test system) designed to track pathogens DNA trails do not require consuming steps time and specializes equipment usually used in microbial test’s standards. Existent methods of bacteria foodborne detection takes time. It takes 5 days to detect bacteria-Listeria, for instance, which may translate into the outbreaks that cost many lives.

Lead biochemist and researcher, Yingfu Li said ” we have developed a unique test that uses reduced complex procedure but still generates accurate and precise results”. The bacteria has its own spoor, leaving the bacterial ”droppings” DNA trails behind. Yingfu Li noted that based on such fact, his team invented a testing technique that works by detecting such molecular beacon metabolic by-products that lights up when they detect the DNA sequence left behind.

He also said, DNAzymes technique may be used to set up simple mix-and-read bacterial assay’s detection. More important, that such technique has the capability to detect a single live cell. The Canadian scientist also noted that although, their technique was demonstrated by using E.coli nonpathogenic strain, it may easy be implemented for viruses and pathogenic bacteria.

Researchers also added that at the time of demonstrating assay by using Fluorescence as the reporting mechanism, the same DNAzyme probe might be used for the Colorimetric assay design by using organic dye strategy/rolling amplification circle. In recent years there have been number foodborne diseases outbreaks in the United States arising out of E.coli food contaminations including spinach, beef and dough.

Currently, USDA  (US Department of Agriculture) claimed that fourty four of the most serious recalls of the food in the U.S from 2007 to 2009 could have been prevented if the agency performed a ”test and hold” method in place for poultry and meat products during this period.    In light of this, the Inspection Service and Food Safety Department, which inspects billions of pounds of poultry, meat and processed egg’ products each year, had proposed that the companies must hold poultry and meat products unless inspectors receive foodborne pathogen tests results, in effort to decrease diseases.

An American Meat Institute, that represents most processing meat sector in the United States, has welcomed such a proposal.

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