Fluorescent Probe Combined with Photoelectric Analysis Technology for Detection of Escherichia coli

Abstract

Food safety is facing great challenges in preventing foodborne diseases caused by pathogenic pollution, especially in resource-limited areas. The rapid detection technique of microorganisms, such as immunological methods and molecular biological methods, plays a crucial key in timely bioanalysis and disease treatment strategies. However, it is difficult for these methods to simultaneously meet the criteria of simple operation, high specificity, and sensitivity, as well as low cost. Coconut water is known as the “water of life” in Hainan. It is a refreshing and nutritious beverage which is widely consumed due to its beneficial properties to health. Coconut water processing is an important pillar industry in Hainan. The detection of pathogenic microorganisms, such as Escherichia coli, in coconut water has become an important factor which has restricted the upgrading and development of this industry. Based on the needs of industrial development, we developed a microbial photoelectric detection system which was composed of a fluorescent probe detection reagent and a photoelectric sensor detection device. This system combined microbial enzyme targets, selective fluorescent substrate metabolism characteristics, and a photoelectric sensor signal transduction mechanism, which produce a strong signal with a high signal-to-noise ratio. The microbial detection system developed here has a simple structure, simple and convenient operation, short detecting time (≥2 h), and high sensitivity (1 CFU/mL). This system may also enable early warning and monitoring programs for other pathogenic microorganisms in order to promote the overall competitiveness of the Hainan coconut water industry.

Nanomaterial-based biosensors for the detection of foodborne bacteria: a review

“…3,4 Foodborne bacteria include Salmonella, Campylobacter, Escherichia coli (E. coli), Listeria monocytogenes (L. monocytogenes), Vibrio cholerae, Staphylococcus aureus (S. aureus), Shigella, Pseudomonas, etc. [5][6][7][8] Food items involved in Salmonella outbreaks include eggs, poultry, and other products of animal origin. [9][10][11] Foodborne cases of Campylobacter infection are primarily caused by raw milk, raw or undercooked poultry, and drinking water.…”