| |
1 2 3 4 5 6 >>
|
| See More | Years | Title | Summary |
|---|
|
|
2005 |
* Detection of low levels of Listeria monocytogenes using a fiber-optic sensor
|
A team of food scientists with Purdue’s Center for Food Safety Engineering developed a sensor that can detect the potentially deadly bacteria Listeria monocytogenes in less than 24 hours in concentrations as low as 1,000 cells per milliliter of fluid—an amount about the size of a pencil eraser. The sensor also is selective enough to recognize only the species L. monocytogenes. The sensor’s selectivity, sensitivity and speed make it vastly superior to the types of test kits currently available. If it becomes commercially available, this sensor would reduce product testing time and economic losses from product recalls, and would prevent listeria-related outbreaks and deaths.
|
|
|
2005 |
* Protecting livestock breeding from bioterrorism and disease threats
|
Purdue scientists are leading a nationwide collaboration to prevent extinction of food animals due to catastrophic events. Beginning in 2001, the Swine Germplasm Utilization and Preservation Committee began developing technologies to obtain semen, validate its collection, and ship it to the USDA National Germplasm Preservation Center in Colorado for storage. They already have ensured survival of 12 swine breeds in the event of disease or bioterrorism. The goal is to secure the genetic material from 25 pig breeds and lines.
|
|
|
2005 |
* Purdue yeast makes ethanol from agricultural waste more effectively
|
Purdue University researchers developed a yeast strain that efficiently makes ethanol from agricultural residues that would otherwise be discarded or used as animal feed. This yeast can increase ethanol production from straw by about 40 percent, making an environmentally friendly and domestic fuel that is more cost competitive with gasoline. The first license for the yeast was issued to a company that is producing ethanol made from Purdue's yeast and blending it with gasoline, a blend cars can use without any modifications.
|
|
|
2005 |
* Taking on Lake Michigan Contaminants
|
Purdue Calumet researchers, funded through Illinois-Indiana Sea Grant, used DNA fingerprinting to identify sources of E. coli that can lead to water contamination and beach closings along Lake Michigan. They developed a database of those sources, which enables management agencies and municipalities to identify local sources of contamination and target prevention efforts where they will be most effective. Through Illinois-Indiana Sea Grant, Purdue also helps inform Indiana's 1.7 million beach-goers about causes and effects of E. coli contamination and other water-quality concerns, including how beach-goers affect beaches. This program brings the state into compliance with the federal BEACH Act, allowing for $205,000 in additional funds for beach monitoring and notification.
|
|
|
2004 |
* A Light Shift Alerts Researchers to Pathogen Presence
|
Salmonella, Listeria, Campylobacter, and E. coli O157:H7 account for more than two-thirds of food-related deaths annually in the United States, according to the Centers for Disease Control and Prevention. Purdue researchers from the Center for Food Safety Engineering developed a Fluorescence Resonance Energy Transfer assay which tracks pathogen presence through a change in the color of light emitted when the pathogen’s DNA is present. Because this assay is based on DNA, which is specific to each species, it is more accurate than traditional methods. It also promises to give results more quickly.
|
|
|
2004 |
* Bioactive Lipids and Bone Cell Formation
|
As the population ages, loss of muscle and bone mass is becoming a greater health problem across the United States. To address this problem, Purdue scientists studied how fatty acids called lipids may thwart losses in bone density and muscle mass associated with aging and periods of estrogen deficiency. Their research indicates that certain lipids may protect against bone and muscle losses that occur to a limb immobilized in a cast, or as a result of aging or extended bed rest.
|
|
|
2004 |
* Biochip Could Help Take Foodborne Pathogens Off the Menu
|
Foodborne diseases cause approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States each year, according to the Centers for Disease Control and Prevention. Purdue researchers constructed a biochip that can detect particles, including pathogens, as small as 0.5 to 5 microns in extremely tiny volumes of fluid. Coupled with other new techniques, this could help researchers and food processors rapidly identify even tiny amounts of pathogens in food before products leave the factory.
|
|
|
2004 |
* Biosensors Detect Listeria in Ready-to-Eat Meat
|
Each year, more than 2,500 people suffer from a foodborne disease caused by the bacteria Listeria, and many of those cases are tied to processed meat. Purdue researchers from the Center for Food Safety Engineering created a cell-based sensor to detect Listeria in ready-to-eat meat. If adapted for commercial use, meat processors could use the sensor to test for viable, harmful Listeria in processed, ready-to-eat meat products in less than 24 hours.
|
|
|
2004 |
* Glowing Report: Technology Could Cut Pathogen Detection Time
|
The pathogens Campylobacter jejuni, E. coli and Listeria monocytogenes together cause millions of cases of foodborne disease each year. They’ve been found in meats, fruits and vegetables. A researcher in Purdue’s Center for Food Safety Engineering has genetically engineered bacteriophages (viruses that infect bacteria) to cause a glow after they find and infect pathogens in food. That glow can be picked up by small, hand-held devices that could be used in a commercial plant or in the field to easily and rapidly check for contamination. The new technology (patent applied for) would cut pathogen detection time from days to hours and could be used to detect bacterial bioweapons.
|
|
|
2004 |
* Light-Scattering Sensor Rapidly Detects Pathogens in Ready-to-Eat Food
|
Pathogenic bacteria such as Listeria and E. coli get into ready-to-eat food and cause product recalls, illness and loss of life. Listeria alone sickens 2,500 people each year. Researchers in Purdue’s Center for Food Safety Engineering have designed a rapid light-scattering sensor that can detect colonies of either type of bacteria in eight to 10 hours — much less time than it takes with traditional methods. If this is adapted for commercial use, it will help keep contaminated products out of the food supply.
|
|
|
2004 |
* Location and Activity of Plasminogen Activators in Bovine Milk
|
Purdue food scientists studying the plasmin enzyme system in milk found that certain cheesemaking conditions affect the amount of active plasmin, which aids in cheese ripening. Their discoveries tell processors which conditions to avoid so cheese ripening time is not increased, keeping production costs from increasing.
|
|
|
2004 |
* Purdue Research Helps You Get Omega-3s While Avoiding Mercury and PCBs
|
Purdue researchers from the Center for Food Safety Engineering tested canned fish and omega-3 supplements for PCBs and mercury. When they found that some canned tuna products are lower in mercury, the group proposed that the FDA develop a “kid-safe” label for those canned tuna products.
|
|
|
2004 |
* Purdue Research May Safeguard Food in Space — and at Home
|
Foodborne pathogens sicken millions in the United States each year, and Salmonella is one of the worst offenders. Using viruses that infect bacteria, Purdue researchers developed tests that can detect Salmonella in about eight hours, while standard tests take a day. While the eventual goal is to detect Salmonella and other pathogens in mere minutes, this new technology could be used commercially with existing detection methods in the short term while we develop faster systems. NASA is interested in using the test kits to safeguard food eaten by astronauts in space.
|
|
|
2004 |
* Purdue Scientists Develop Lycopene-Enriched Tomatoes
|
Purdue scientists developed strains of tomatoes with elevated levels of lycopene, a plant pigment that gives tomatoes their red color. A potent antioxidant, lycopene has been shown to reduce the incidence of prostrate, digestive tract, breast, lung and cervical cancers – as well as cardiovascular disease, male infertility and macular degeneration, the most common form of blindness among elderly people in the Western world. Development of fruits and vegetables with elevated levels of antioxidants has the potential to improve nutrition and quality of life both in the Western world and on a global scale.
|
|
|
2004 |
* Purdue Scientists Develop Soy-Based Gel as an Alternative to Gelatin Dessert
|
Purdue scientists developed a soy-based food gel as a healthy alternative to gelatin, a red-meat by-product. Not only does it provide consumers with a vegetarian alternative to gelatin, it also creates a new use for soybeans, an inexpensive source of high-quality protein.
|
|
|
2004 |
* Purdue-Developed Technology Makes Produce Safer
|
Recent outbreaks of foodborne disease traced back to fresh produce show that current decontamination practices aren't always effective. Purdue researchers developed a novel process that uses chlorine dioxide gas to kill pathogens on fresh fruits and vegetables. The new process can supply much safer fruit and vegetable products, and also extend produce shelf-life.
|
|
|
2004 |
* Fat Cells May Regulate Growth and Immunity
|
Stress and disease prevent growing pigs from reaching their full potential—most attain only 60% to 70% of their potential growth. Purdue researchers have found that fat cells, or adipocytes, apparently regulate immune response and energy use. This knowledge could lead to new markers, or bits of DNA, for genetic selection and to drugs that improve the health and wellbeing of these animals. Such advances would increase profitability in the pork industry.
|
|
|
2004 |
* Improved Bioethanol Production
|
Purdue scientists are making bioethanol production more efficient. They have developed a process that increases the yield of ethanol per bushel of corn by 10%, reduces the amount of byproduct and lowers the cost of alternative fuel production.
|
|
|
2004 |
* Swine Growth Modeling Project Improves Producer Profits
|
Purdue Extension staff in animal sciences and agricultural economics developed the first swine growth model that uses a multi-tiered decision-making program to maximize profits. The project demonstrates that using the feed additive Paylean in combination with marketing strategies and new sorting technology can improve producer profits $1.10 to $1.24 per pig. That could mean a $7,000 to $10,000 increase in profitability per year for a 1000-head finishing facility.
|
|
|
2004 |
* Precision pH Management
|
Purdue researchers developed and patented a concept that makes possible on-the-go soil pH sensing. That concept made possible the Veris pH Manager, which can map soil pH variation and manage the application of lime, a basic element used to counter acidity in soil. Environmental benefits include optimum herbicide effectiveness, less carryover damage to crops in rotation and minimum offsite herbicide migration. The tool may also increase yields and reduce costs.
|
| |
1 2 3 4 5 6 >>
|
