AgrEUfood

Detecting bacterial contaminants in the agri-food industry is a necessary, but expensive and complicated process. Current practice is to have samples examined by a specialized laboratory at regular intervals. This analysis is based on classical bacteriological techniques, which means that it can take up to a week to arrive at an analysis. With this method it can happen that certain contaminants are not detected in time. This increases the risk of a recall with associated economic loss and image damage.

An innovative test that enables food producers to monitor their products in an efficient and inexpensive manner would therefore be of enormous economic added value for the sector. This monitoring could prevent such withdrawals and outbreaks. Maastricht University, KU Leuven and Hasselt University recently developed a sensor technology that can offer a solution. This technology, based on a combination of synthetic receptors and thermal resistance measurements, has been successfully tested in the laboratory.