Salmonella is one of the most common causes of foodborne illnesses and 50% of its recent outbreaks are associated with fresh produce. To protect the safety of fresh produce, rapid, cost-effective and easy-to-use detection methods are necessary for government laboratories and food industry to frequently monitor Salmonella level. The gold standard bacteriological culturing and polymerase […]

Peanut is one of the leading foods that can cause food allergies. An extremely low amount of peanut protein is sufficient to cause mild reactions in people who are sensitive to peanut. Over 90% of allergic reaction cases derived from peanut digestion are related to Ara h 1, a glycoprotein that comprises about 15% of […]