The U.S. Food and Drug Administration has announced that technology discovered at Purdue University that could help government agencies and the food industry detect salmonella more quickly has won the grand prize in the 2014 FDA Food Safety Challenge.
Purdue's entry, "Physical method for concentrating Salmonella to detectable levels using automated microfiltration," was developed by a team of researchers led by Michael Ladisch, distinguished professor in the Department of Agricultural and Biological Engineering and Weldon School of Biomedical Engineering and director of Laboratory of Renewable Resources Engineering. Other team members include Eduardo Ximenes, bioprocess research scientist at LORRE; Kirk Foster, senior research engineer, and Jim Jones, software development, in the Weldon School of Biomedical Engineering; Tommy Kreke and Xingya Liu, research staff; Seockmo Ku, graduate student, and Haley Roos and Dayanne Moras, undergraduate students in LORRE; and Amanda Deering, research assistant professor in the Department of Food Science. The team will receive $300,000 in prize money to further develop the technology.
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