WEST LAFAYETTE, Ind. — Quality control facilities in the food industry and the federal government can use new technology developed by a team of Purdue University researchers to speed up the process of detecting pathogens like salmonella in fruits, vegetables, meat and other food.
According to the Centers for Disease Control & Prevention, an estimated one in six Americans is sickened by foodborne illnesses annually, resulting in about 3,000 deaths. Salmonella is the leading cause of deaths and hospitalizations related to foodborne illness, estimated to cause 380 deaths and 19,000 hospitalizations in the United States each year.
Michael Ladisch. . .
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