MU scientist develops salmonella test that makes food safer, reduce recalls

Science Blog

Earlier this year, an outbreak of salmonella caused by infected eggs resulted in thousands of illnesses before a costly recall could be implemented. Now, University of Missouri researchers have created a new test for salmonella in poultry and eggs that will produce faster and more accurate results than most currently available tests. The new test could have prevented the contaminated eggs from being shipped to stores.

“Processors and consumers will benefit from the speed and sensitivity of the new test’s results,” said Azlin Mustapha, associate professor of food science in the College of Agriculture, Food and Natural Resources. “This will keep companies from shipping contaminated products, and thus, keep salmonella infected products out of consumers’ hands.”

Read more here.

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