WEB-salmonella-cucumber-c-1020x1028A nationwide outbreak of Salmonella-tainted cucumbers has afflicted states with increased illnesses and hospitalizations. While the U.S. Food and Drug Administration (FDA) has determined the source and cause of the outbreak, the damage has been done, and the case count is expected to rise in spite of the recent recall. Many are now asking the question: how can we better control food safety?

Shin Horikawa and his team at Auburn University believe their novel biosensor technology could resolve many of the current issues surrounding the spread of foodborne illnesses. As the principal scientist for a concept hand-picked for the FDA’s Food Safety Challenge, Horikawa is looking to make pathogen detection faster, more specific, and cheaper.

Faster, Cheaper, Smarter

“The current technology to detect Salmonella takes a really long time, from a few days to weeks. Our first priority is to shorten this detection time. That’s why we came up with a biosensor-based detection method,” says Horikawa, Postdoctoral researcher at Auburn University and member of ECS.