These pathogens easily find their way into plants, which are welcoming hosts. “Collaborations like ours between academics and biotechnology companies can enhance technology and impact food safety and public health.” “While the produce industry is working diligently to reduce risks associated with microbial contamination, tools like this have incredible potential to improve risk reduction strategies,” said Kniel, professor of microbial food safety. Faculty members Harsh Bais and Kali Kniel, alongside former graduate student Nick Johnson, teamed up with Andy Ragone of Biospection to detect foodborne pathogens in three to six hours. As set out in an article published in the Journal of Food Safety, UD and Delaware-based startup Biospection aim to speed up testing. Researchers from the University of Delaware have set out to spot these bacteria before anyone consumes an affected product. The current solution, often a recall, becomes damage control. Rapid testing of foods may occur, but it is slow in determining who is sick and from where the contaminated product originated.

In an effort to prevent any sickness, produce such as lettuce and spinach is routinely tested for foodborne pathogenic bacteria like salmonella, listeria monocytogenes and pathogenic types of E.

Protein scaffold for bacterial vaccine