Bacterial contamination
Detecting bacterial contamination in the agro-food industry is a necessary, but expensive and complicated process. The current practice is set up to have samples examined by a specialised laboratory at regular intervals. This analysis is based on classical bacteriological techniques, which can take up to a week to yield results. With this approach, it may happen that certain contaminations are not detected in time. This increases the risk of a recall with associated economic loss and damage to reputation.
Cheap and efficient screening
An innovative test that enables food producers to monitor their products in an efficient and cost-effective manner would therefore provide a significant economic advantage for the sector. This monitoring could prevent such recalls and outbreaks. Maastricht University, KU Leuven, and Hasselt University recently developed a sensor technology that can offer a solution. This technology, based on a combination of synthetic receptors and thermal resistance measurements, has been successfully tested in the laboratory.
Industrialisation AgrEUfood
In agrEUfood this innovative technology will be further developed to make the transition to an industrial application within the agri-food sector. To make this possible, the knowledge institutions within this project are joining forces with private companies such as Voxdale (hardware) and Yookr (hardware and software). The pilot will take place at Dürüm Company, a producer of tortilla- based products, and Alberts NV, which uses an automated machine for the ready-to-drink preparation of smoothies. For the pilot, both their raw materials and end products will be screened for bacterial contamination.
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