This course covers novel biosensor technologies for high throughput screening of pathogens. The learning outcomes include understanding the significance of foodborne pathogens, exploring biosensor-based detection methods, and learning about various pathogen detection approaches. The course teaches skills such as using fiber optic sensors for specific pathogen detection, employing mammalian cell-based sensors for screening, and visual screening for toxins. The teaching method includes lectures, case studies, and practical examples. This course is intended for individuals interested in microbiology, food safety, biosensor technologies, and pathogen detection.
Novel Biosensor Technologies for High Throughput Screening of Pathogens
American Society for Microbiology via YouTube
Overview
Syllabus
Intro
Significance of Foodborne Pathogens in the US
Unknown or Unspecified Agents
Detection Approach: Does One Method Fit All? Ready-to-eat products: 97-99.9% are negative Raw uncooked products: 50-99% are negative
Biosensor-Based Detection
Forth Coming Technologies for High Throughput Screening
Online Inspection
Pathogen Detection: Nanobiosensor Approach Sample
Fiber Optic Sensor for Specific Pathogen Detection Advances Capture molecule: Antibody, Receptor Antibody, Aptamer
Antibody-Aptamer fiber Optic Sensor for L. monocytogenes
Immunomagnetic Separation and Fiber- Optic Sensor
Fiber Optic Sensor for Listeria monocytogenes
Summary of Fiber Optic Sensor Results for Pathogens Pathogen Detection Detec. Publications
Multi-Pathogen Detection Strategy
Functional Biosensing: a Modern Approach
Mammalian Cell-Based Sensor
Cell-Based Sensor (3D) for High Throughput Screening
Visual Screening for Toxins
Light scattering sensor (BARDOT)
Evolution of BARDOT
Scatter patterns of Listeria species on BHI
BARDOT Analysis of Magnetic Bead Captured Listeria
Salmonella Detection
Comparison of Scatter Patterns
Detection of Top-20 Salmonella Serovars
Salmonella Enteritidis Detection from Raw Chicken
Shiga-toxin Producing E. coli Detection
Detection of E. coli O157:H7 from Ground Beef
Detection of STEC (026, 0157) from Food
Detection of Vibrio from Oyster
Bacillus Detection from Raw Milk
Natural Microbial Community Analysis
Cantaloupe Microbial Diversity before and after atmospheric cold
Summary and Final Thoughts
Funding: USDA, NSF, NIH and Center for Food Safety Engineering
Taught by
American Society for Microbiology
