SBIR Phase I: A Rapid Foodborne Pathogen Analyzer

Award Information
Agency:
National Science Foundation
Branch
n/a
Amount:
$144,990.00
Award Year:
2012
Program:
SBIR
Phase:
Phase I
Contract:
1214986
Award Id:
n/a
Agency Tracking Number:
1214986
Solicitation Year:
2012
Solicitation Topic Code:
BC
Solicitation Number:
n/a
Small Business Information
CT, Suite #8, Middletown, CT, 06457-1548
Hubzone Owned:
N
Minority Owned:
N
Woman Owned:
N
Duns:
076890222
Principal Investigator:
Atanu Sengupta
(860) 635-9800
atanu@rta.biz
Business Contact:
Atanu Sengupta
(860) 635-9800
atanu@rta.biz
Research Institution:
Stub




Abstract
This Small Business Innovation Research Phase I project will demonstrate feasibility by developing a novel sampling system to detect 103-4 cfu/g Salmonella typhimurium in spinach within 2 hours. Foodborne diseases resulting from Campylobacter, Escherichia, Listeria, Salmonella, Shigella and Vibrio species affect as many as 76 million persons in the United States each year, resulting in 325,000 hospitalizations and nearly 5,000 deaths. Unfortunately, current methods used to detect these pathogens rely on lengthy growth enrichment steps that take 1 to 4 days, negating effective prevention of contaminated food distribution and consumption. During the Phase II project, a prototype Foodborne Pathogen Analyzer will be developed to extract, detect, identify, and quantify the presence of the above listed pathogens in a variety of food matrices in 1 to 2 hours at the required sensitivity (e.g. 1-100 cfu/g). The broader/commercial impacts of this research are 1) to detect pathogens in or on food in 1-2 hours, hence preventing the distribution and consumption of contaminated food, 2) to speed the process of identifying the source of an outbreak, helping minimize illnesses and deaths, and 3) to allow developing similar systems that can detect bioagents in support of the military and homeland security, and other infectious pathogens in support of medical diagnosis (e.g. detection of MRSA, HIV, TB).

* information listed above is at the time of submission.

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