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Nanowire Technology to Asses the Bacterial Presence in Water and other Food Stuff

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Sensors

Part of the book series: Lecture Notes in Electrical Engineering ((LNEE,volume 319))

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Abstract

It has been broadly documented the presence of bacteria, yeast and mold in food processing like fermentations, ripening and also spoiling. The early detection of the contamination is critical to preserve the consumer’s health and to avoid economic losses for the industry. The aim of this work was the establish a new fouling based on the cooperation between the use of a novel EN and classical techniques, like GC-MS coupled with classical microbiology, for the detection of bacterial presence in water and other foodstuff.

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References

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Acknowledgments

This work was partially supported by CAFIS “Utilizzo di tecniche analitiche per la determinazione di indici di qualita’ nel caffe’ verde tostato e macinato”, Progetto Operativo FESR 2007–2013-CUP G73F12000120004.

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Authors and Affiliations

  1. Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42014, Reggio Emilia, Italy

    Veronica Sberveglieri, Estefanía Núñez Carmona & Andrea Pulvirenti

  2. CNR-INO SENSOR lab, Via Branze 45, 25123, Brescia, Italy

    Veronica Sberveglieri & Andrea Pulvirenti

  3. CNR-IBF, Via Ugo la Malfa 153, 90146, Palermo, Italy

    Estefanía Núñez Carmona

Authors
  1. Veronica Sberveglieri
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  2. Estefanía Núñez Carmona
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  3. Andrea Pulvirenti
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Corresponding author

Correspondence to Veronica Sberveglieri .

Editor information

Editors and Affiliations

  1. Faculty of Bioscience and Technologies for Food Agriculture and Environment, University of Teramo, Mosciano S.A., Teramo, Italy

    Dario Compagnone

  2. Institute of Applied Physics IFAC-CNR, Firenze, Italy

    Francesco Baldini

  3. Dept. of Electronic Engineering, University of Rome Tor Vergata, Rome, Italy

    Corrado Di Natale

  4. University of Cassino, Cassino, Italy

    Giovanni Betta

  5. CNR, Head of Inst. of Microelectronics a, Lecce, Italy

    Pietro Siciliano

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Sberveglieri, V., Carmona, E., Pulvirenti, A. (2015). Nanowire Technology to Asses the Bacterial Presence in Water and other Food Stuff. In: Compagnone, D., Baldini, F., Di Natale, C., Betta, G., Siciliano, P. (eds) Sensors. Lecture Notes in Electrical Engineering, vol 319. Springer, Cham. https://doi.org/10.1007/978-3-319-09617-9_40

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  • DOI: https://doi.org/10.1007/978-3-319-09617-9_40

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  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-319-09616-2

  • Online ISBN: 978-3-319-09617-9

  • eBook Packages: EngineeringEngineering (R0)

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