Researchers at INMA develop a new rapid sensor for dangerous bacteria in food, such as salmonella or listeria

Source: REFEAGAS

The study, which uses liquid crystals that 'light up' when they detect a pathogen, has been published in the prestigious Journal of the American Chemical Society, and opens the door to finding effective and rapid solutions to prevent outbreaks.

A team of researchers from INMA, a joint institute of the Spanish National Research Council (CSIC) and the University of Zaragoza, has developed a new type of biosensor capable of detecting pathogens quickly and easily using liquid crystals, materials well known for their use in screens, but with surprising properties beyond electronics.

The study has been published in the prestigious Journal of the American Chemical Society , one of the most impactful international scientific publications in Chemistry. The research was led by Ramón y Cajal researcher Alberto Concellón Allueva, with the participation of predoctoral researcher Mauricio Vera Arévalo, both from the University of Zaragoza and members of the CLIP (Liquid Crystals and Polymers) group at INMA.

Foodborne illnesses remain a major public health problem. Bacteria such as Salmonella and Listeria , which can be found in meat, poultry, fruits, and vegetables, cause thousands of infections each year. Early detection is key to preventing outbreaks, but current methods are often slow, complex, and require several days of incubation in the laboratory.

This breakthrough opens the door to rapid, portable, and easy-to-use tests that could be employed in food processing plants, quality control, and even at home in the future. Furthermore, the technology is flexible: by modifying the recognition system, it could be adapted to detect other pathogens of public health concern.