 |
|
 |
 |
 |
 |
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
|
 |
 |
|
|
|
|
|
|
|
|
|
| 9/1/2010 |
Purdue Researchers Develop Faster E. Coli Test
(West Lafayette, IN) -- Researchers at Purdue University have developed a faster way to test foods for E. coli. The method is called "infrared spectroscopy." It involves using a device to measure how much energy is absorbed and how much is reflected when infrared light is shined on a sample of potentially tainted food. While current testing methods take at least 48 hours to detect E. coli in a sample of ground beef, the infrared method took researchers just one hour. It was also able to recognize different strains of the bacteria and tell the difference between living and dead cells. The findings appear in the "Journal of Food Science." |
|
|
|
|
|
|
|
|
|
|
|
|
|
|