The low-tech test returns results in less than a hour and might be able to replace current methods that can take up to a day or longer.
The test relies on a synthetic molecule created by the researchers that interacts with the bacteria. This molecule is packagedliquefied sample of food comes in contact with the test, one of the bacterial enzymes inreacts to it and slices open the package, spilling the molecule into the liquid. The liquid sample is then placed onto a specially prepared paper strip, and,
thanks to a biosensor also created by the researchers, the molecule will cause any contaminated liquid to stain the paper red in less than a hour. The redder it gets, the more contaminated the food. The team’s findings detailing their test were“Using these tests is easier than using a covid test, which so many people are already doing,” said study author Carlos Filipe, chair of McMaster’s Department of Chemical Engineering, in a statement released by the university.
and Toyota Tsusho Canada Inc., a subsidiary of the Toyota Tsusho Corporation in Japan; the latter company also plans to commercialize the test. The test would most often be deployed in processing facilities, but the scientists see no reason why it couldn’t be used elsewhere.“Anyone can use it right in the setting where food is being prepared, processed or sold,” said co-author Yingfu Li, leader of McMaster’s Functional Nucleic Acids Research Group, in a statement. “There’s a balance between cost, convenience and need.
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