Items Tagged with 'sensor technology'

In the second of this two-part episode of Food Safety Matters, we interviewed professionals from industry, consumer advocacy, and foodservice, live from the show floor of the Food Safety Summit, which took place on May 12–15 in Rosemont, Illinois. We discussed the efficacy of finished product testing, educating and advocating for consumers, food safety culture tools, and more.

Researchers have developed a 3D-printed, microfluidic chip sensor that uses light to rapidly detect important foodborne pathogens at concentrations as low as 10 CFU/ml.

Researchers from Purdue University have developed a new biosensor-based rapid test that can detect fecal contamination of produce in-field with 90–100 percent accuracy.

A Biosurveillance Intelligence, Surveillance, and Reconnaissance (BISR) system would address two mission-critical requirements for biosurveillance to detect and prevent outbreaks: rapid detection and predictive analysis.

Researchers from Osaka Metropolitan University have achieved simultaneous detection of Escherichia coli and Staphylococcus aureus in real-world samples, on-site and within an hour, using a handheld electrochemical device.

A newly developed biosensor measuring hypoxanthine, a compound that is produced during the process of decomposition, is able to accurately and efficiently determine the freshness of meat.

With a $5 million grant from the U.S. National Science Foundation (NSF), a multidisciplinary research team is developing sensor-based rapid detection technology, backed by an artificial intelligence (AI) –powered decision support system, to control Salmonella and other foodborne pathogens throughout the poultry supply chain.

With each passing year, new and emerging technologies and techniques that have promise for advancing food safety are developed and validated. This article summarizes the top food safety innovations of 2023, based on audience interest. 

This article provides a future-oriented perspective on comprehensive food safety programs that harness multi-layered sensor technology and artificial intelligence (AI). The program described begins with biosurveillance at the producer level and seamlessly extends to the retail food sector.

Scientists have developed a small, easy-to-produce, and cost effective sensor that can detect water adulteration of honey, a commodity that is often the subject of fraudulent food production practices.