The standard methods of detecting the presence of E. coli O157 in meat products use cultures and microbiological assays and can take 48 hours or more to get a result. Meanwhile, the clock is ticking on a given product’s shelf life…
Researcher Yadira Tejeda, a Ph.D. candidate at the University of Western Ontario in London, Ontario, has reportedly developed a method of more quickly detecting E. coli O157 contamination in meat products.
The process is similar to a pregnancy test, where one line indicates a negative result and two lines indicates a positive one. She is now working with a small business to validate the method and test its feasibility.
“I work with E. coli O157 because it has caused many epidemics, and has contaminated both raw and ready-to-cook meats; for example, burgers, sausages, beef and pork. In these circumstances, the products had to be removed from the market,” Tejeda says.
In related news – “humane brand” Niman Ranch brands has been purchased by Perdue Farms.