July 16, 2020

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Salmonella quick test detect bacteria after 8 hours

salmonella bacteries test
Infection with Salmonella can be very dangerous for those affected. Researchers have now developed a method with which the bacteria in food can be detected much faster to prevent the spread.

Infection with Salmonella can be very dangerous for those affected. Researchers have now developed a method with which the bacteria in food can be detected much faster to prevent the spread.

Salmonella are rod-shaped bacteria that are primarily found in animal products and can be passed on to humans through food. The disease is often harmless, but in severe cases or for people with a weakened immune system, such as the chronically ill or very old people, there is even a risk to life.
Tests for salmonella are therefore an important part of food hygiene. However, the conventional methods have a problem: the evaluation takes several days. During this time, large quantities came onto the market for industrial food production.

Raw foods post a particularly high risk of salmonella

Eggs, poultry or minced meat are typical examples of foods in which the Salmonella obviously feel good. A small interruption in the cold chain or a too long storage time can be enough for the bacteria to multiply so much that the human immune system has to fight them.
It becomes particularly dangerous when products are not fully cooked, minced meat and eggs are often eaten raw. Because heat doesn’t tolerate salmonella well. Infection can only be avoided if the products have been cooked for at least ten minutes at a temperature above 70 degrees Celsius.
If this is not the case and there were bacteria exist in the food, the severity of the infection depends on two factors: the amount of Salmonella transmitted and the physical condition of the person affected. If this is good and the number of bacteria is low, the disease often runs without complaints.
Most often, however, symptoms such as persistent diarrhea, vomiting, fever and abdominal pain occur. They last for a few days until the body is able to destroy the bacteria. It looks different if the food consumed was very heavily infested with Salmonella and/or the sufferers have a weakened immune system.

Salmonella infection can be fatal.

It is therefore all the more important to prevent the spread of the bacteria through the diet. With conventional microbiological methods, however, it takes up to four days to detect the pathogens. No manufacturer waits so long to deliver its goods. As a result, products come into circulation that on the one hand trigger Salmonella infections and on the other hand cost the industry a lot of money because they involve expensive product recalls. Both could avoid a faster test procedure.

Salmonella test procedure reduced from 4 days to less than 8 hours

With conventional methods, the accumulation of bacteria takes a lot of time. Because the microbes, which are usually only present in very small amounts in the food, come into a liquid nutrient medium, where they are grown and multiplied provided Salmonella is present. As a result of this process, the number of bacteria grows so strongly that the pathogens can be detected. That alone takes about 18 hours. However, further steps follow: selective enrichment and incubation of the Salmonella in additional liquid media, the streak-like spreading of a bacterial culture on agar plates and finally the serological tests. It therefore takes a total of 4 days for the results to be available.