RAPID FOOD AND BEVERAGE PATHOGEN DETECTION

描述(逐字摘自申请人摘要)：数千万个案例 美国每年都会发生由食物和饮料传播的疾病 估计会给经济造成10-100亿美元的损失。新技术的出现 新的致病菌株，如E.Coli0157：H7，似乎具有特别的 对幼儿的灾难性影响。在太平洋西北部，1993年超过700 有55人因未煮熟的碎牛肉而患病，其中55人出现溶血 尿毒症综合征(HUS)，4人死亡。 这个项目的总体目标是开发一种快速病原体检测 具有单细胞检测灵敏度和分析时间小于 几个小时。检测的特异性将通过使用商业化的 可获得的针对细胞表面抗原的病原体特异性抗体。单细胞 分析灵敏度将通过一种新的样品电子成像来实现 收集在过滤介质上，已经与一种标记为 特异性抗体。通过包括一个短的生长步骤，活细胞可以 与食物准备过程中杀死的病原体不同。化验 将分阶段开发检测大肠杆菌和沙门氏菌的方案 I，并扩大到包括E.Coli0157：H7，隐孢子虫，李斯特菌， 弯曲杆菌和耶尔西纳在二期。 建议的商业应用： 目前食品病原菌检测的AOAC标准培养方法要求 五天和十天。同时，产品等待装运，这增加了存储 降低了成本，缩短了保质期。更快速的系统可以为食品工业节省很多 数百万美元，极大地改善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.