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Detection of Foodborne Biohazards Using Antibody Modified Electrospun Conducting Fibres

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dc.contributor.advisor Warinner, Keith
dc.contributor.author Saha, Tamalika
dc.date.accessioned 2015-08-14T16:15:50Z
dc.date.available 2015-08-14T16:15:50Z
dc.date.copyright 2015-05
dc.date.created 2015-05-15
dc.date.issued 2015-08-14
dc.identifier.uri http://hdl.handle.net/10214/9071
dc.description.abstract The objective of the research was to fabricate an integrated sensor that could detect Escherichia coli K-12 from sample matrices. The sensor was based on antibodies immobilized on the surface of conducting polymer coated electrospun nylon fibres. Baseline studies optimized the conditions required for consistent depositions of polyaniline on the surface of nylon fibres. Antibodies with affinity towards E. coli K-12 were coupled to the conducting polymer and binding of the bacterium was followed using impedance spectroscopy using a 4-electrode configuration. It was demonstrated that the sensor membrane could recover >80% E. coli K-12 when placed in suspensions containing 1 – 5 log CFU E. coli K-12. In terms of detection, the increase in charge transfer resistance could be correlated to cell density of E. coli within the range of 1-6 log CFU. The study provides a proof of an integrated capture and label-free detection method for microbial targets. en_US
dc.description.sponsorship Ontario Ministry of Agriculture, Food & Rural Affairs (OMAFRA) en_US
dc.language.iso en en_US
dc.rights Attribution-NonCommercial-NoDerivs 2.5 Canada *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/2.5/ca/ *
dc.subject Biosensor en_US
dc.subject label-free immunosensor en_US
dc.subject electrospining en_US
dc.subject nylon 6 en_US
dc.subject polyaniline en_US
dc.subject immobilization en_US
dc.subject E. coli en_US
dc.title Detection of Foodborne Biohazards Using Antibody Modified Electrospun Conducting Fibres en_US
dc.type Thesis en_US
dc.degree.programme Food Science en_US
dc.degree.name Master of Science en_US
dc.degree.department Department of Food Science en_US


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Attribution-NonCommercial-NoDerivs 2.5 Canada Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 2.5 Canada