Current Perspectives on Campylobacter

Pendleton, Sean; D’Souza, Doris H.; Joshi, Snehal; Hanning, Irene

doi:10.1016/b978-0-12-800245-2.00011-3

Cited by 1 publication

(1 citation statement)

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“…The products that most often contain campylobacter are raw meat, with the most basic form being chicken, and raw/unpasteurized milk. However, campylobacter can contaminate water or even ice [ 210 , 211 , 212 ].…”

Section: Microfluidics and Locs In Food Safety Applicationsmentioning

confidence: 99%

Polymeric and Paper-Based Lab-on-a-Chip Devices in Food Safety: A Review

2023

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Food quality and safety are important to protect consumers from foodborne illnesses. Currently, laboratory scale analysis, which takes several days to complete, is the main way to ensure the absence of pathogenic microorganisms in a wide range of food products. However, new methods such as PCR, ELISA, or even accelerated plate culture tests have been proposed for the rapid detection of pathogens. Lab-on-chip (LOC) devices and microfluidics are miniaturized devices that can enable faster, easier, and at the point of interest analysis. Nowadays, methods such as PCR are often coupled with microfluidics, providing new LOC devices that can replace or complement the standard methods by offering highly sensitive, fast, and on-site analysis. This review’s objective is to present an overview of recent advances in LOCs used for the identification of the most prevalent foodborne and waterborne pathogens that put consumer health at risk. In particular, the paper is organized as follows: first, we discuss the main fabrication methods of microfluidics as well as the most popular materials used, and then we present recent literature examples for LOCs used for the detection of pathogenic bacteria found in water and other food samples. In the final section, we summarize our findings and also provide our point of view on the challenges and opportunities in the field.

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Section: Microfluidics and Locs In Food Safety Applicationsmentioning

confidence: 99%