Fast Detection of Pathogenic Escherichia coli from Chicken Meats

Abstract

Food is a means to sustain and enjoy life, but it is also a medium for microbial contamination, causing disease and death. Fruits, vegetables, meat, and water are the common sources of contamination. Escherichia coli is one of the most frequent Pathogenic Bacteria responsible for food poisoning and food-related infections. E. coli infection causes severe bloody diarrhea, abdominal cramps, and occasional vomiting. In the present study, electrochemical impedance spectroscopy (EIS), surface plasmon resonance (SPR), and physisorption techniques were evaluated to decrease sample preparation time and to improve the sensitivity and specificity for the detection of low levels of pathogenic Escherichia coli in frozen chicken meat. The electrical and optical properties of the immobilized anti-E. coli antibody were studied. Moreover, the developed biosensor was used for E. coli detection in inoculated frozen chicken meat.