Biosensors are based on use of biological material as the sensing element which reacts or interacts with the analyte resulting in a detectable chemical or physical change.
Biosensors are based on use of biological material as the sensing element which reacts or interacts with the analyte resulting in a detectable chemical or physical change.
Food safety ( Basic steps in detection of food borne pathogens )SurbhiRai8
It consists of basic structure of steps for analysis of food borne pathogens in various ways and about these ways . what do we mean by food borne pathogens and why there is a need for their detection . then it has a little brief about each and every method . then we have covered 4 basic pathogens found in food and their detection methods . we are very thankful for all the sources from which we got this data . some of them are research papers and google books but it helped us to learn more .
introduction of Fermented food
Fermented foods are an extremely important part of human diet and worldwide may contribute to as much as one third of human diet.
Different types of fermented food isused in butter, cheese, bread, fermented vegetables,fermented meats etc.
The scope of food fermentation ranged from producing alcoholic beverages, fermented milk and vegetable products to genetically engineered super bugs to carry out efficient fermentation to treatment and utilization of waste and overall producing nutritious and safe products with appealing qualities.
2. Fermented Food Definition: Fermented foods are those food produced by modification of raw material of either animal or vegetable origin by the activities of microorganisms. Bacteria , yeast and moulds can be used to produce a diverse range of products that differ in flavor, texture and stability from the original raw material.
Or
Fermented foods are those foods which are subjected to action of microorganisms or enzymes to get desirable biochemical changes and cause significant modification to food.
Detection techniques for microorganisms in food of animalMANJEET RATHOUR
The detection and enumeration of microorganisms in food are an essential
part of any quality control or food safety plan. Traditional methods of detecting foodborne pathogenic bacteria are often time-consuming because of the need for growth
in culture media, followed by isolation, biochemical and/or serological identifi cation,
and in some cases, subspecifi c characterization. Advances in technology have made
detection and identifi cation faster, more sensitive, more specifi c, and more convenient than traditional assays. These new methods include for the most part antibodyand DNA-based tests, and modifi cations of conventional tests made to speed up
analysis and reduce handling.
this presentation elaborates about the process of producing baker's yeast in detail
contents:1)Introduction
2)media and other raw material preparation
3)fermentation conditions
4)industrial preparation
5)Flowchart for the production of baker’s yeast
6)applications of bakers yeast.
The process of pasteurization was named after Louis Pasteur (1960S) who discovered that spoilage organisms could be inactivated in wine by applying heat at temperatures below its boiling point. The process was later applied to milk and remains the most important operation in the processing of milk.
Pasteurization made milk safer and the United State Food and drug Administration or FDA in the 1906-2006.
Food safety ( Basic steps in detection of food borne pathogens )SurbhiRai8
It consists of basic structure of steps for analysis of food borne pathogens in various ways and about these ways . what do we mean by food borne pathogens and why there is a need for their detection . then it has a little brief about each and every method . then we have covered 4 basic pathogens found in food and their detection methods . we are very thankful for all the sources from which we got this data . some of them are research papers and google books but it helped us to learn more .
introduction of Fermented food
Fermented foods are an extremely important part of human diet and worldwide may contribute to as much as one third of human diet.
Different types of fermented food isused in butter, cheese, bread, fermented vegetables,fermented meats etc.
The scope of food fermentation ranged from producing alcoholic beverages, fermented milk and vegetable products to genetically engineered super bugs to carry out efficient fermentation to treatment and utilization of waste and overall producing nutritious and safe products with appealing qualities.
2. Fermented Food Definition: Fermented foods are those food produced by modification of raw material of either animal or vegetable origin by the activities of microorganisms. Bacteria , yeast and moulds can be used to produce a diverse range of products that differ in flavor, texture and stability from the original raw material.
Or
Fermented foods are those foods which are subjected to action of microorganisms or enzymes to get desirable biochemical changes and cause significant modification to food.
Detection techniques for microorganisms in food of animalMANJEET RATHOUR
The detection and enumeration of microorganisms in food are an essential
part of any quality control or food safety plan. Traditional methods of detecting foodborne pathogenic bacteria are often time-consuming because of the need for growth
in culture media, followed by isolation, biochemical and/or serological identifi cation,
and in some cases, subspecifi c characterization. Advances in technology have made
detection and identifi cation faster, more sensitive, more specifi c, and more convenient than traditional assays. These new methods include for the most part antibodyand DNA-based tests, and modifi cations of conventional tests made to speed up
analysis and reduce handling.
this presentation elaborates about the process of producing baker's yeast in detail
contents:1)Introduction
2)media and other raw material preparation
3)fermentation conditions
4)industrial preparation
5)Flowchart for the production of baker’s yeast
6)applications of bakers yeast.
The process of pasteurization was named after Louis Pasteur (1960S) who discovered that spoilage organisms could be inactivated in wine by applying heat at temperatures below its boiling point. The process was later applied to milk and remains the most important operation in the processing of milk.
Pasteurization made milk safer and the United State Food and drug Administration or FDA in the 1906-2006.
Food borne pathogens causes various diseases. So it is very important to detect them. Rapid methods help to detect pathogens in a very short period of time.
A presentation on biosensors and its application,all datas r mainly collected from google search,and from some books by or teachers. Hope it will help you...leave your rply,, :)
Biosensors, Types of Biosensors, Applications of Biosensors, Nanotechnology, Nanobiosensors, Components of Biosensor, Working of Biosensor, Principle of Biosensor, Examples of Biosensor, Advantages of Biosensor, Disadvantages of Biosensor, Limitations of Biosensor, Features of a Biosensor, Calorimetric Biosensors, Potentiometric Biosensors, Acoustic Wave Biosensors, Amperometric Biosensors, Optical Biosensors, Examples of a Nanobiosensor, Lab on a chip,
Applications of Lab on a chip, Glucose Biosensor
Biosensors: General Principles and ApplicationsBhatt Eshfaq
A biosensor is an analytical device, used for the detection of a chemical substance, that combines a biological component with a physicochemical detector.
Francesca Gottschalk - How can education support child empowerment.pptxEduSkills OECD
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Model Attribute Check Company Auto PropertyCeline George
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2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
Biological screening of herbal drugs: Introduction and Need for
Phyto-Pharmacological Screening, New Strategies for evaluating
Natural Products, In vitro evaluation techniques for Antioxidants, Antimicrobial and Anticancer drugs. In vivo evaluation techniques
for Anti-inflammatory, Antiulcer, Anticancer, Wound healing, Antidiabetic, Hepatoprotective, Cardio protective, Diuretics and
Antifertility, Toxicity studies as per OECD guidelines
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
Macroeconomics- Movie Location
This will be used as part of your Personal Professional Portfolio once graded.
Objective:
Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
Unit 8 - Information and Communication Technology (Paper I).pdf
Rapid methods for detection of Food-borne Pathogens.
1. Rapid Methods
for Detection of
Food-borne
Pathogens.
KALEEM IQBAL
0309-MPHIL-BIO-T-12
INSTITUTE OF INDUSTRIAL BIOTECHNOLOGY, GCU LAHORE.
2. Need for detection
Food-borne diseases cost Billions of dollars to the
world annually.
Pathogens may enter the food through many
different ways.
Uneven distribution of bacteria in the food, presence
of indigenous microbes.
To minimize time and human error.
3. Method
For a method to be effective it should meet the following
requirements:
Detection method must be specific.
The method should detect the desired specific pathogens.
Method must be sensitive to detect small no. of pathogens.
Should produce a quantitative analysis to determine the severity.
Method should be multiplex.
4. Biosensors
Devices that convert a biological response
to electric signals.
Consists of a bioreceptor element and a
transducer.
The transducer converts the signal to
electrical current and passes it to the
amplifier.
6. Bioluminescence Biosensor
Measures change in luminescence emitted by
living micro-organisms.
There are two types of bioluminescence found in
microbes.
ATP Bioluminescence:
Bacterial Bioluminescence.
7. ATP Bioluminescence
Used to measure the effectiveness of cleaning surfaces and utensils.
Take a swab sample and combine it with a mixture of luciferase.
Following reaction takes place:
Luciferin + ATP luciferyl adenylate + PPi
Luciferyl adenylate + O2 oxyluciferin + AMP + light
8. Bacterial Luminescence
The gene responsible for luminescence
in bacteria is called lux gene.
The gene is introduced into the host
specific bacteria.
Detectors are then used to measure
the emitted light.
Capable of detecting 100 cells/hr.
9. Impedimentary (Electrical impedance)
Microbial growth causes change in impedance and can be detected
using Electrochemical Impedance Spectroscopy (EIS).
Monitor large number of samples simultaneously.
Relatively short detection time 6-24 hours.
10. Some Biosensors and Kits.
Table 1. Miniaturized biochemical kits and automated systems for identifying foodborne bacteria
System Format Manufacturer Organisms
Cobas IDA biochemical Hoffmann LaRoche Enterobacteriaceae
Micro-IDb biochemical REMEL Enterobacteriaceae,
Listeria
MISb Fatty acida Microbial-ID Enterobacteriaceae,
Listeria, Bacillus,
Staphylococcus,
Campylobacter
Walk/Away biochemicala MicroScan Enterobacteriaceae,
Listeria,
Bacillus, Staphylococcus,
Campylobacter
Riboprinter nucleic acida Qualicon Salmonella,
Staphylococcus,
Listeria, Escherichia coli
Malthusb conductancea Malthus Salmonella, Listeria,
Campylobacter, E. coli,
Pseudomonas, coliforms
Bactometer impedancea bioMerieux Salmonella
11. Antibody Based Assays
Highly specific interactions of antigen-antibody used for detection of
pathogens.
Latex Agglutination.
Reverse Phase Latex Agglutination.
Immunodiffusion.
ELISA.
Immunoprecipitation:
12. DNA Based Assays
These include the methods based on the use of nucleic acids for
detection of pathogens.
There are three main nucleotide based assays:
DNA hybridization.
Polymerase Chain Reaction.
DNA microarray.
13. DNA Hybridization
DNA probes, sequences of known segments are hybridized with the target
genomes.
If the relevant sequence is there in the sample, the probe binds with that
portion and gives fluorescence.
Target DNA is denatured at a high temperature.
Probes are labelled with radioactive labels for detection.
Autoradiography is then used to detect the probe-target complexes.
14. Polymerase Chain Reaction (PCR)
Primers designed against
pathogenic genes are used
to amplify the sample
sequences.
If the amplified product is
obtained this means that
the pathogenic DNA is
there in the sample.
This method is more specific
and rapid than
conventional methods.
15. Real Time PCR
Just like PCR but it monitors the changes in the reaction as they occur by
continuous collection of fluorescent signals.
Fluorescent dyes such as SYBR green are used in Rt. PCR.
As the dye binds to dsDNA it undergoes change in shape and increases
the fluorescence.
Real time PCR is being used for:
Viral quantification.
Drug efficacy.
Pathogen detection.
Genotyping.
16. DNA Microarray.
The target sequences are bound to a
chip which is normally glass slide or
nylon membranes called arrays.
mRNA is extracted from control and
experimental cells and labelled with
specific dyes e.g. Cy3 and Cy5.
They are then hybridized with the target
probes attached to the arrays.
This is a rapid and efficient method and
can detect thousands of specific
sequences.