"Processors and consumers will benefit from the speed and sensitivity of the new test's results," said Azlin Mustapha, associate professor of food science in the College of Agriculture, Food and Natural Resources. "This will keep companies from shipping contaminated products, and thus, keep salmonella infected products out of consumers' hands."
Salmonella is the most common cause of food poisoning in the United States, according to the Centers for Disease Control. Salmonellosis, the disease caused by salmonella, causes diarrhea, vomiting, fever, abdominal cramps and, in severe cases, death. Mustapha said salmonella testing in poultry is important because it persists in birds' spleens and reproductive tracts. An infected bird passes the infection on to all of its eggs.
The most commonly used testing method for salmonella can take up to five days to produce results. Mustapha's research allows scientists to use a process, known as polymerase chain reaction (PCR), which can cut testing time to as little as five to 12 hours. PCR-based testing methods for salmonella have been available for use by the food industry for years, but current methods often produce false-positive results because they do not differentiate between live and dead salmonella, thus skewing the accuracy of the test. Only live salmonella cells trigger salmonellosis.
Mustapha said both companies and testing agencies could use the testing process she has developed. Companies must make an initial investment in a PCR instrument and train personnel to use it. However, she said the system requires less labor and time than conventional testing techniques. A similar process developed by Mustapha to detect E. coli in ground beef has been adopted by the Missouri Department of Agriculture.
Mustapha worked with Luxin Wang, a graduate student in the food science program. Their research results were published recently in the Journal of Food Science.
Christian Basi | EurekAlert!
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