Nanowire Technology to Asses the Bacterial Presence in Water and other Food Stuff
Anno: 2015
Autori: Sberveglieri V., Carmona EN., Pulvirenti A.
Affiliazione autori: Univ Modena & Reggio Emilia, Dept Life Sci, I-42014 Reggio Emilia, Italy; CNR, INO SENSOR Lab, I-25123 Brescia, Italy; CNR, IBF, I-90146 Palermo, Italy
Abstract: It has been broadly documented the presence of bacteria, yeast and mold in food processing like fermentations, ripening and also spoiling. The early detection of the contamination is critical to preserve the consumer’s health and to avoid economic losses for the industry. The aim of this work was the establish a new fouling based on the cooperation between the use of a novel EN and classical techniques, like GC-MS coupled with classical microbiology, for the detection of bacterial presence in water and other foodstuff.
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Parole chiavi: SENSORS