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Finding E. coli in beef faster

A study conducted at Purdue University using infrared spectroscopy found the amount of time to detect E. coli in beef could be reduced from the current 48 hours to just one hour.

Conducted by Lisa Mauer, an associate professor of food science at Purdue, the method also differentiates between strains of E. coli 0157:H7, which means, outbreaks could be tracked more effectively and quickly. The findings were reported in the August issue of the Journal of Food Science.

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