Researchers from the Tyndall National Institute (TNI) and Teagasc in Ireland are developing a new sensor that could rapidly detect spore-forming bacteria in milk.
Capable of surviving pasteurisation, the harmful bacteria causes food poisoning, and its presence could be definitively confirmed only after days of laboratory analysis, reported The Irish Times.
Tyndall National Institute scientist Dr. Karen Twomey said the hand-held bio-sensor is being designed to produce results within minutes.
"This bio-sensor has the potential to become an essential component of the dairy manufacturing process all over the world.
"Early detection is key and the bio-sensor will enable producers to take preventative measures at earlier stages thus preventing unnecessary wastage.
"This is currently the only research of its kind taking place so we have a real opportunity to create an important tool that will not only benefit businesses but also consumers all over the world."
Supported by a €625,000 grant from the Department of Agriculture's food institution research measure, the bio-sensor is expected to be critical to Ireland's dairy sector, which supplies milk for between 10 and 15% of world's infant milk formula.
A unique manufacturing process will enable the sensor to provide large volumes at relatively low cost, the scientists claimed.
In addition, the sensor is flexible and could be modified to detect a range of other bodies, including pathogens such as Listeria monocytogenes and residues such as mycotoxins.
According to Twomey, the sensor could be used across other areas of the food industry and other sectors such as environment, security and medical. It is expected to be rolled out within the next four years.
