Researchers have created a small, thin, biodegradable sensor that could monitor the temperature of food in transit.

Microsensors are already used in many different applications today, such as the detection of poisonous gases. They are also part of miniaturized transmitter/receiver systems, such as the ubiquitous RFID chips.

As the sensors often contain precious metals that are harmful to both the environment and human health, however, they are not suitable for medical applications involving direct contact with the human body or for inclusion in food products. There is therefore a high level of interest, both in research and industry, in developing microsensors made from non-toxic materials that are also biodegradable.

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A nationwide outbreak of Salmonella-tainted cucumbers has afflicted states with increased illnesses and hospitalizations. While the U.S. Food and Drug Administration (FDA) has determined the source and cause of the outbreak, the damage has been done, and the case count is expected to rise in spite of the recent recall. Many are now asking the question: how can we better control food safety?

Shin Horikawa and his team at Auburn University believe their novel biosensor technology could resolve many of the current issues surrounding the spread of foodborne illnesses. As the principal scientist for a concept hand-picked for the FDA’s Food Safety Challenge, Horikawa is looking to make pathogen detection faster, more specific, and cheaper.

Faster, Cheaper, Smarter

“The current technology to detect Salmonella takes a really long time, from a few days to weeks. Our first priority is to shorten this detection time. That’s why we came up with a biosensor-based detection method,” says Horikawa, Postdoctoral researcher at Auburn University and member of ECS.

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