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ISU researchers have developed an improved method of Salmonella detection in food and beverages.

Salmonella is one of the most common foodborne pathogens throughout the world, and is responsible for many illnesses.  Current techniques for detection typically involve standard culture methods coupled with polymerase chain reaction (PCR).  These methods, however, are expensive, time-consuming, and have limited portability due to the stationary equipment required.  To overcome these drawbacks, ISU researchers have developed an improved method of detection and amplification of Salmonella bacteria that utilizes magnetic ionic liquids (MILs), recombinase polymerase amplification (RPA), and nucleic acid lateral flow immonoassays (NALFIA).  The MILs capture the Salmonella bacteria, which can then easily be isolated using a magnet.  RPA takes the place of PCR for the Salmonella DNA amplification, and does not require thermal cycling or stationary lab equipment.  Rather than heating the solution with equipment, sodium acetate is used as a natural heat source to drive the RPA, allowing for increased portability.  NALFIA devices are also portable and provide quick results.  This novel method significantly decreases the detection time from potentially days to under an hour, while maintaining full portability and accurate results.

This technology is related to ISURF 4591: Rapid Enrichment of Viable Bacteria using Magnetic Ionic Liquids for PCR Amplification and Culture-Based Diagnostics

• Quick (detection in less than an hour)

• Portable (no stationary equipment required)

• Accurate (works for concentrations as low as 1000 CFU/mL)

• Versatile (works for many liquid foods and food suspensions)

Rapid salmonella detection in liquid foods and food suspensions.