A rapid, highly sensitive detection device, specific for Campylobacter jejuni would enable onsite monitoring for this organism in poultry processing plants. Because results would be obtained in realtime, specific intervention strategies could be incorporated into the food production chain, aimed at reducing the level of this human pathogen on chicken meat. The probe is one of the most important components of a realtime detection device, because it has to bind to C. jejuni in a complex environment such as in faeces, meat etc. In a Poultry CRC funded project, we isolated three phage clones, CP3/3, CP3/4 and DP3/5, that bound to Australian poultry isolates of C. jejuni with high specificity and selectivity. The aim of this three year project is to continue testing the three phage peptides to ensure that they meet the needs of the industry namely, high sensitivity, specificity and selectivity. We will also be testing the phage peptides in a SPR biosensor device that was developed by the Flagship for Niche Manufacturing.
There is an ongoing need for the development of rapid assays for the detection of foodborne bacteria such as C. jejuni in realtime and at low cost. A portable, handheld Surface Plasmon Resonance (SPR) biosensor would meet the needs of such an assay and would enable routine onsite testing for this organism in poultry processing plants. In a Poultry CRC funded project, we isolated three phage clones, CP3/3, CP3/4 and DP3/5, that bound to Australian poultry isolates of C. jejuni with high specificity and selectivity. As part of the next stage of this work, this research is divided into two parts. In the first, we aim to further test and evaluate the phage peptides for their suitability as the capture probe specific for C. jejuni. In the second part of the proposal, we will be testing the best phage peptide identified in part 1 to be used and tested in the SPR biosensor device.
Project Start Date
Monday, June 29, 2009
Project Completion Date
Sunday, September 30, 2012
Journal Articles From Project
Promoting and maintaining good health
Adoption of R&D
CME-Improving Food Safety of Australian Chicken Meat