scientists create a patch that detects harmful bacteria like e.coli and salmonella in food, and could determine if wounds are infected without removing bandages
The food contains E. Coli and salmonella.
The patch contains sensors that, when placed on a food package, detect dangerous pathogens and signal to the user\'s mobile phone that they may not be safe to eat.
The researchers hope that one day this patch will replace the best tag ever.
Hanie Yousfi, a research authority from the University of McMaster, said: \"If you go to the store and before using it, you want to make sure that the meat you buy is safe at all times, you will have a more reliable approach than the due date.
The scientists believe that this patch can also be used for bandages to determine if the wound is infected or for packaging of surgical equipment to ensure that the wound is sterile.
Nearly a tenth of people around the world get sick after eating contaminated food every year, and more than half suffer from diarrhea.
Food poisoning is usually caused by raw meat contaminated with E. Coli or uncooked meat, eggs and dairy products.
E. Coli, salmonella, norlike virus, or campylobis.
Detect Even Low E.
The study of E. Coli levelsA found that the patch could even detect lower concentrations of E. Coli.
E. Coli in meat and apple juice.
According to the researchers, the device remains stable at least during the shelf life of perishable packaged foods.
This patch consists of gene probes attached to thin transparent films.
These probes contain DNA molecules specific to the bacteria they target.
Tohid Didar, the author of the study, claims that mass production of this device is \"fairly cheap and simple\", but it is not clear when it will be available.
The findings were published in the journal ACS Nano.
Walnuts and olive oil prevent food poisoning. A study released in last May shows that walnuts, olive oil and salmon can prevent potential life --
Food poisoning is threatened by \"shutting down\" the Liszt gene. Omega-
A study found that the three fatty acids found in the above foods reduced the ability of bacteria to cause infection by \"shutting down\" their genes.
Researchers say it may be beneficial not to kill bacteria because they only develop resistance when growth is threatened.
The study author, Professor Birgitte Kallipolitis, from the University of Southern Denmark, said: \"It is interesting that naturally occurring, completely harmless, and actually healthy fatty acids can be used to inhibit Liszt. \'The long-
The point of the term is that it may be possible to develop new treatments --
Not only for Liszt, but also for other dangerous bacteria that are currently resistant to antibiotics.