Wiley Handbook of Science and Technology for Homeland Security, 4 Volume Set

GENERAL DETECTOR CAPABILITIES FOR FOOD SAFETY APPLICATIONS

S. HUANG, R. S. LAKSHMANAN, S. HORIKAWA, AND B. A. CHIN

Materials Engineering, Auburn University, Auburn, Alabama

J. M. BARBAREE

Department of Biological Sciences, Auburn University, Auburn, Alabama

1 INTRODUCTION

1.1 Threats to Food Safety

Every year, more than 76 million Americans suffer from foodborne illnesses that result in an estimated 325,000 hospitalizations and 5000 deaths [1]. Costs of these illnesses are between $9.3 and 12.9 billion in direct medical expenses [2]. Foodborne illnesses are primarily caused by four types of microorganisms (bacteria, fungi, eukaryotic parasites, and viruses) that are pathogenic, but commonly found in the natural environment.

The US Food and Drug Administration (FDA) and Centers for Disease Control and Prevention (CDC) have concluded that foodborne illness is one of the most serious, yet unavoidable, health problems facing the nation. The majority of foodborne illnesses can be attributed to changing human demographics, lifestyle choices, food consumption trends, mass transportation of food items, and microbial adaptation [3, 4]. In addition, the nation's aging population contributes to a rise in such illnesses; as one grows older, his/her immune system weakens, and, consequently, a further increase in the number of foodborne illnesses is anticipated. Another factor stems from new interests in international cuisines that increase the importation of exotic foods from many countries. ...