Auburn’s Detection & Food Safety Center

Business Mar 14, 2012

Since you are what you eat…

More than 48 million Americans each year fall ill from foodborne illnesses like Salmonella and E. coli. Those illnesses – according to the Centers for Disease Control and Prevention – cost the U.S. more than $77 billion per year.

The sheer volume of food imported or produced in the U.S. makes the problem terrifically complex. To prevent illness, bacteria must be quickly detected and identified, the contamination traced to its source, and contaminated products tracked and recalled.

Researchers at the Auburn University Detection and Food Safety Center have developed the technologies to monitor the food supply chain and the systems to quickly pinpoint problems. Under the leadership of Bryan Chin, the Center has built microscale, highly sensitive monitors that detect contamination and identify specific bacteria. And by using these monitors in an innovative, integrated information system, contaminants can be traced and tainted food products tracked.

Working with industry and government, AUDFS experts have put their ideas to work with patents and products that make our food system safer.

Principal Investigators

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