Development of a rapid and sensitive test for food spoilage bacteria

Food waste is a multibillion-dollar problem in Canada and around the world. Some level of waste may be unavoidable, but large amounts of safe food are lost every year because of the arbitrary nature of measuring food spoilage. This is especially true at the wholesale and retail level for meat products. Food typically spoil in a highly predictable and reproducible way. Here, we will develop a device that will allow an untrained worker to quickly assess whether food is spoiled to allow a rational design about whether that product is fit for consumption or should be discarded.

Intern: 
Raymond Huynh
Faculty Supervisor: 
Joseph McPhee
Province: 
Ontario
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Partner University: 
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