A new biosensor quickly detects salmonella in food and can be easily customized to detect other types of bacteria—or even different strains for the same bacterium. The process appears to easily outperform tests that are now standard in the food industry, according to researchers at Rice University. Those tests are slow because it can take days to culture colonies of salmonella bacteria as proof, or laborious because of the need to prepare samples for DNA-based testing.
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