scholarly journals Continuous-Flow Separation and Efficient Concentration of Foodborne Bacteria from Large Volume Using Nickel Nanowire Bridge in Microfluidic Chip

Micromachines ◽  
2019 ◽  
Vol 10 (10) ◽  
pp. 644 ◽  
Author(s):  
Huo ◽  
Chen ◽  
Wang ◽  
Cai ◽  
Qi ◽  
...  

Separation and concentration of target bacteria has become essential to sensitive and accurate detection of foodborne bacteria to ensure food safety. In this study, we developed a bacterial separation system for continuous-flow separation and efficient concentration of foodborne bacteria from large volume using a nickel nanowire (NiNW) bridge in the microfluidic chip. The synthesized NiNWs were first modified with the antibodies against the target bacteria and injected into the microfluidic channel to form the NiNW bridge in the presence of the external arc magnetic field. Then, the large volume of bacterial sample was continuous-flow injected to the channel, resulting in specific capture of the target bacteria by the antibodies on the NiNW bridge to form the NiNW–bacteria complexes. Finally, these complexes were flushed out of the channel and concentrated in a lower volume of buffer solution, after the magnetic field was removed. This bacterial separation system was able to separate up to 74% of target bacteria from 10 mL of bacterial sample at low concentrations of ≤102 CFU/mL in 3 h, and has the potential to separate other pathogenic bacteria from large volumes of food samples by changing the antibodies.

Author(s):  
Christian Davidson ◽  
Junjie Zhu ◽  
Xiangchun Xuan

We successfully demonstrate that DC dielectrophoresis can be utilized to separate particles of three dissimilar sizes simultaneously in a microfluidic chip. This continuous-flow separation is attributed to the particle size dependent dielectrophoretic force that is generated by the non-uniform electric field around a single insulating hurdle on the channel sidewall.


The Analyst ◽  
2013 ◽  
Vol 138 (1) ◽  
pp. 186-196 ◽  
Author(s):  
Martina Viefhues ◽  
Jan Regtmeier ◽  
Dario Anselmetti

2009 ◽  
Vol 168 (1-2) ◽  
pp. 71-78 ◽  
Author(s):  
Zhang-Run Xu ◽  
Xin Wang ◽  
Xiao-Feng Fan ◽  
Jian-Hua Wang

2012 ◽  
Vol 548 ◽  
pp. 254-257 ◽  
Author(s):  
Yan He ◽  
Bai Ling Huang ◽  
Yong Lai Zhang ◽  
Li Gang Niu

In this paper, a simple and facile technique for manufacturing glass-based microfluidic chips was developed. Instead of using expensive dry etching technology, the standard UV lithography and wet chemical etching technique was used to fabricate microchannels on a K9 glass substrate. The fabrication process of microfluidic chip including vacuum evaporation, annealing, lithography, and BHF (HF-NH4F-H2O) wet etching were investigated. Through series experiments, we found that anneal was the critical factor for chip quality. As a representative example, a microfluidic channel with 20 m of depth, and 80 m of width was successfully prepared, and the channel surfaces are quite smooth. These results present a simple, low cost, flexible and easy way to fabricate glass-based microfluidic chips.


2019 ◽  
Author(s):  
Nikita A. Ivanov ◽  
Yimo Liu ◽  
Sven Kochmann ◽  
Sergey N. Krylov

<div>Continuous-flow organic synthesis naturally requires continuous-flow separation of reaction components. The most common continuous-flow separation approach is liquid-liquid extraction based on differential distribution of molecules between organic and aqueous phases. This approach has limited selectivity; it can hardly separate different hydrophobic organic molecules from each other. Continuous-flow electrophoresis can facilitate much more selective separation in a single phase, but it is currently limited to aqueous electrolytes which are incompatible with many hydrophobic organic molecules. Further, water electrolysis in aqueous electrolytes results in generation of large volumes of gas making steady-state operation a major technical challenge. Here, we introduce non-aqueous continuous-flow electrophoresis (NACFE) in which the electrolyte is a solution of an organic salt in an aprotic organic solvent. We demonstrate that NACFE can maintain stable separation of multiple species during 10 hours. The non-aqueous nature of NACFE and its ability to support steady-state operation make it suitable for its incorporation into continuous-flow organic synthesis.</div>


PLoS ONE ◽  
2016 ◽  
Vol 11 (7) ◽  
pp. e0159303 ◽  
Author(s):  
Hiroyuki Kimura ◽  
Kenji Tomatsu ◽  
Hidekazu Saiki ◽  
Kenji Arimitsu ◽  
Masahiro Ono ◽  
...  

2009 ◽  
Vol 36 (5) ◽  
pp. 1239-1245
Author(s):  
祁恒 祁恒 ◽  
王贤松 王贤松 ◽  
陈涛 陈涛 ◽  
马雪梅 马雪梅 ◽  
姚李英 姚李英 ◽  
...  

RSC Advances ◽  
2020 ◽  
Vol 10 (22) ◽  
pp. 13029-13036 ◽  
Author(s):  
Ning Zhao ◽  
Jing-Min Liu ◽  
Shuang Liu ◽  
Xue-Meng Ji ◽  
Huan Lv ◽  
...  

Schematic illustration of the preparation of bioluminescent bacteria and the experimental design of tracing of the foodborne bacteria in vivo.


1980 ◽  
Vol 43 (5) ◽  
pp. 346-353 ◽  
Author(s):  
FRANK L. BRYAN ◽  
S. RANDALL STANDLEY ◽  
WILLIAM C. HENDERSON

Four gyro operations in foodservice establishments were examined for the possibility that pathogenic foodborne bacteria could survive and/or grow during each step of these operations. Gyros cooked on broilers attained temperatures lethal to vegetative pathogenic bacteria on the surface of the meat and in the thin layer just below the surface, but nowhere else. However, only meat sliced from the surface was normally put in gyro sandwiches or otherwise served. The temperatures of gyros as they cooled were such that bacterial growth could occur, both on the surfaces and within the mass. After gyros had been cooked and cooled, as many as 10,000 Clostridium perfringens per gram were recovered from samples taken just under the surface. Temperatures of gyro meat during reheating varied with the method of reheating, and they were in safe ranges when slices of meat were reheated in microwave ovens and steam chambers. When gyros were reheated on broilers, however, temperatures lethal to vegetative pathogenic bacteria occurred at and near the surfaces only. Recommendations for procedures to use for cooking, slicing, hot holding, cooling, and reheating gyros to prevent this product from becoming a vehicle of foodborne illness are given. Emphasis is on using the entire gyro the day it is originally cooked, rapid cooling of any leftover portions, and thorough reheating of leftover gyros.


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