The food and drink we consume have to pass strict quality control tests. Nevertheless, these precautions are not always sufficient, given that some foodstuffs still give rise to illness. In most cases, food poisoning is caused by micro-organisms. The salmonella bacteria is, without doubt, one of the better known ones. The University of the Basque Country (EHU) is developing a new system to detect salmonella with greater rapidity - within 24 hours.
Salmonella is quite a ubiquitous bacteria, found in foodstuffs of animal origin and in contaminated water. It is a resistant micro-organism which adapts easily to extreme environmental conditions. Salmonella actively grows under a wide range of temperatures: less than or equal to 54 degrees Celsius. The consequences are well known to all: enterocolitis, systemic infections, gastro-enteritis and typhoid fever.
Nowadays, detecting salmonella in food is a simple process. An analysis is carried out in the laboratory, by means of conventional microbiological culture growth techniques and the results are obtained within 7 days.
Nerea Pikabea | Basque research
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