A proteomic biosensor for enteropathogenic E. coli

Nanotechnology for the Food and Bioprocessing Industries

“…Ruengruglikit et al (2004) have developed an electronic tongue for inclusion in food packaging that consists of an array of nanosensors that are extremely sensitive to gases released by food as it spoils, causing the sensor strip to change color as a result, giving a clear visible signal of whether the food is fresh or not. Horner et al (2006) have developed an analytical technology called reflective interferometry, using nanotechnology which provides specific, rapid, and label-free optical detection of biomolecules in complex mixtures. This new platform technology has provided food quality assurance by detecting Escherichia coli (E. coli) bacteria in a food sample by measuring and detecting light scattering by cell mitochondria.…”

Introduction into nanotechnology and microbiology

“…Light scattering is another way of detecting the presence of E. coli in food products. The technique works on the principle that a protein of a known and characterized bacterium set on a silicon chip can bind with any E. coli present in the food sample resulting in nanosized light scattering, detected by analysing the digital image (Horner, Mace, Rothberg, & Miller, 2006). A similar technique was reported by Fu, Huang, and Feng (2008) for the detection of Salmonella in food products.…”

Intelligent Packaging Systems: Sensors and Nanosensors to Monitor Food Quality and Safety

“…Several authors have worked in the development of nanosensors. These NM are used in the detection of molecules, gases, and microorganisms and detection by surface enhanced Raman spectroscopy (SERS) [49]; nanosensors in raw bacon packaging for detecting oxygen [55]; electronic tongue for inclusion in food packaging consisting of an array of nanosensors extremely sensitive to gases released by spoiled food, giving a clear and visible sign if the food is fresh or not [52]; use of fluorescent nanoparticles to detect pathogens and toxins in food and crops [56], for example, detection of pathogenic bacteria in food (Salmonella typhimurium, Shigella flexneri, and Escherichia coli O157: H7), based on functionalized quantum dots coupled with immunomagnetic separation in milk and apple juice [57]; nanosensors to detect temperature changes [58,59], where food companies like Kraft Foods are incorporating nanosensors that detect the profile of a food consumer (likes and dislikes), allergies, and nutritional deficiencies [60]; nanosensors for the detection of organophosphate pesticide residues in food [61]; nanosensors to detect humidity or temperature changes due to moisture [62]; sensor for detecting Escherichia coli in a food sample, by measuring and detecting scattering of light by cellular mitochondria [63]; biosensor for instantly detecting Salmonella in foods [64] and sensor to detect CO 2 as a direct indicator of the quality of the food [65]; biosensor for the detection of the pathogen food, Bacillus cereus [66]. Research and development in nanosensors have led to important scientific advances that enable a new generation of these NM.…”