ABSTRACT

CONTENTS 8.1 Introduction ............................................................................................... 188 8.2 Experimental.............................................................................................. 191

8.2.1 General............................................................................................ 191 8.2.2 Amperometric Enzyme-Channeling Immunosensor.............. 191 8.2.3 Detection of Coliforms ................................................................. 193 8.2.4 Utilization of Phages .................................................................... 194 8.2.5 Utilization of a Phagemid ........................................................... 194

8.2.5.1 Titration of Phagemid Concentration......................... 195 8.2.5.2 Phagemid Infection of 105-108 Cells=mL E. coli

TG1 Samples ................................................................... 195 8.2.5.3 Phagemid Infection of 1-104 Cells=mL E. coli

TG1 Samples ................................................................... 196 8.2.5.4 Lysis of Phagemid-Infected E. coli TG1 Samples ..... 196 8.2.5.5 Phagemid Infection of Other Bacterial Strains.......... 196 8.2.5.6 Phagemid Infection in the Presence

of Other Bacterial Strains.............................................. 196 8.3 Results and Discussion ............................................................................ 196

8.3.1 Amperometric Enzyme-Channeling Immunosensor.............. 196 8.3.2 Detection and Enumeration of Coliforms................................. 197 8.3.3 Enumeration and Identification of Specific Bacteria .............. 201 8.3.4 Utilization of a Phagemid ........................................................... 206

8.4 Concluding Remarks................................................................................ 210 References ........................................................................................................... 211

Food-borne infections are a worldwide major health problem, which cause million illness cases each year. Variable microorganisms and toxic agents might be transmitted to humans through nutritive products and cause severe health damages. The most common food contaminates are bacteria. Many kinds of bacteria might damage food quality, thus causing infectious diseases, especially but not exclusively, of the digestion system. Not every edible compound can be pasteurized hence it is important to certify the purity of certain products before their arrival to the market. Consequently, the field of food safety requires the rapid detection of bacterial pathogens that cause severe infectious diseases and poisonings.