Researchers have made significant advances toward improved E. coli testing for ground beef, lettuce and other vegetables, The New York Times reports.
Scientists from the Department of Agriculture described the breakthrough last week at an American Chemical Society meeting. In the new method, a single test would detect contaminated food within 24 hours. Because E. coli produces dangerous toxins but is not harmful by itself, scientists must currently perform separate tests for each. The process can take up to a week.
The researchers hope to have their discovery ready for commercial and government use in a few years.
Read more in The New York Times.


