Pitt State Researchers Use Nanosensors to Detect E. coli in Water, Food
The chemistry department at Pittsburg State University (Pittsburg, KS) have come up with a new way to detect foodborne bacteria in food and water in less than an hour.
PSU chemist Tuhina Banerjee, assistant professor Santimukul Santra, professor and biochemist James McAfee and six chemistry students were able to combine magnetic resonance imaging (MRI) and fluorescence to create a device that enables scientists to detect the presence of dangerous bacteria in food and water. The team’s research was inspired by widespread news stories of food related E. coli outbreaks in the U.S. As a result, they began pondering way to use nanosensors to try to detect common pathogens, first in water.