RAPID FOOD AND BEVERAGE PATHOGEN DETECTION

描述（来自申请人摘要的逐字逐句）： 在美国，每年都有食物和饮料传播的疾病发生 估计经济损失为10 - 100亿美元。的出现 新的致病菌如E.大肠杆菌0157：H7，似乎有一个特别的 对幼儿的灾难性影响。1993年，在太平洋西北部， 55人因食用未煮熟的碎牛肉而患病， 尿毒症综合征（HUS），4人死亡。 该计划的总体目标是开发一种快速的病原体检测方法 系统具有单细胞检测灵敏度和少于a的测定时间 几个小时将通过使用市售的 可用的病原体特异性抗体的细胞表面抗原。单细胞 分析灵敏度将通过样品的新型电子成像来实现 收集在已经与标记的酶反应的过滤介质上 特异性抗体。通过包括一个短的生长步骤，活细胞可以被培养。 区别于食品制备过程中杀死的病原体。测定 检测E.大肠杆菌和沙门氏菌将在 I和扩展到包括E. coli 0157：H7，隐孢子虫，李斯特菌， 弯曲杆菌和耶尔森氏菌在第二阶段。 拟定商业应用： 目前AOAC用于食品病原体检测的标准培养方法要求 五天和十天。 与此同时，产品待运，这增加了储存量 降低成本，缩短保质期。 更快速的系统可以节省食品工业许多 数百万美元，大大提高了我们食品供应的安全和质量。

DESCRIPTION (Verbatim from Applicant's Abstract):Tens of millions of cases of food-borne and beverage-borne illnesses occur in the United States every year with an estimated cost to the economy of 1-10 billion dollars. The emergence of new pathogenic strains, such as E. coli 0157:H7, seem to have a particularly disastrous effect on young children. In the Pacific Northwest in 1993 over 700 people were sickened from undercooked ground beef, 55 that developed hemolytic uremic syndrome (HUS), and four died. The overall goal of this program is to develop a rapid pathogen detection system with single cell detection sensitivity and assay times of less than a few hours. Assay specificity will be achieved through the use of commercially available pathogen specific antibodies to cell surface antigens. Single cell assay sensitivity will be achieved by a novel electronic imaging of samples collected on filter media that have been reacted with an enzyme labeled specific antibody. By including a short growth step, viable cells can be distinguished from pathogens killed by the food preparation process. Assay protocols designed to detect E. coil and Salmonella will be developed in Phase I and expanded to include E. coli 0157:H7, Cryptosporidium, Listeria, Campylobacter, and Yersina in Phase II. PROPOSED COMMERCIAL APPLICATION: Current AOAC standard culture methods for food pathogen detection require between five and ten days. Meanwhile the product is held for shipment which increases storage costs and decrease shelf-life. More rapid systems can save the food industry many millions of dollars and greatly improve the safety and quality of our food supply.