Science on Tap - Thurs., July 25

Hosted By: Science on Tap Crew
Time: 6:00 p.m.
Location: Lafayette Brewing Company
Science on Tap is this Thursday! We will be hosting Dr. Bruce Applegate from Purdue's Department of Food Science to present his work on "Illuminating Produce Safety: The Use of Bioluminescence for Increasing the Safety of Fresh Produce".

When and Where: Thursday, July 25th at 6PM, upstairs at the Lafayette Brewing Company.

Bioluminescence is a natural phenomenon in which living organisms produce visible light.  Many are familiar with the fire fly, glow worm, and jellyfish. However there are bacteria which bioluminesce and are symbiots with a variety of marine animals including the squid and angler fish.  The DNA from these glowing bacteria can be transferred to other bacteria for food safety applications.  We have developed numerous bioluminescent strains associated with produce out breaks.  These strains, such as E. coli O157:H7 from leafy greens and sprouts, or Salmonella spp. from cantaloupe, can be used to determine effective ways of reducing contamination.  The picture below shows an example of cantaloupe contaminated with a bioluminescent strain.  Although these strains are used extensively in our research, they are also effective tools for education and outreach

Food at the event will be provided by the Dept. of Food Science.

Upcoming Science on Tap Events:

August 29th: Drs. Christine Weber-Fox and Barb Brown, Department of Speech, Language and Hearing Sciences - Topic: Understanding Stuttering