A Strike Against Salmonella

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Friday, 03 December 2010 20:11

Columbia, Missouri, December 2010 — Earlier this year an outbreak of salmonella caused by infected eggs resulted in thousands of illnesses before a costly recall could be implemented. Now, researchers at the University of Missouri have created a new test for salmonella in poultry and eggs that will produce faster and more accurate results than most currently available tests. If it had been in place when the outbreak occurred, this new test could have prevented the contaminated eggs from being shipped to stores. “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 Missouri’s 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 polymerase chain reaction (PCR) process, which can cut testing time to as little as five to 12 hours. The reduced testing time would enable companies to have accurate test results before a product is shipped. With current tests, food could be in stores before salmonella test results are available. This new technology will enable companies to avoid costly recalls and keep consumers safe. 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. SOURCE: University of Missouri < Prev   Next >