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Global estimates report that nearly 600 million people are sickened by a foodborne illness annually, resulting in over 400,000 deaths. In the United States alone, foodborne illnesses such as Salmonella and E. coli result in an overall cost of $77 billion per year.

Researchers from the Washington State University (WSU) are looking to help put an end to the spread of foodborne illnesses with the development of a new and improved biosensor.

We’ve see in in the recent food recalls; harmful pathogens in food are almost always discovered after people have become sick. The work from WSU, led by ECS member Yuehe Lin, focuses on detecting and amplifying the signal of food pathogens, reducing the risk of small (but dangerous) pathogens to go undetected.

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ECS student member Alireza Mahdavifar observes live bacteria moving inside the microfluidic channel.
Image: Georgia Tech/The Poultry Site

Along with a team of researchers out of Georgia Tech, ECS student member Alireza Mahdavifar has designed and fabricated the prototype of a microfluidic device that exploits cell movement to separate live and dead bacteria during food processing.

The research, entitled “A Nitrocellulose-Based Microfluidic Device for Generation of Concentration Gradients and Study of Bacterial Chemotaxis,” has been recently published in the Journal of The Electrochemical Society.

The new development consists of a microfluidic device that exploits cell movement to separate live and dead bacterial during food processing. The device is novel due to the fact that while screening for foodborne pathogens, it can be difficult to distinguish between viable and non-viable bacteria. Mahdavifar and the team out of Georgia Tech responded to this issue by creating a device that can separate live cells from dead ones for real-time pathogen detection.

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