Lynn Ketchum / Oregon State University
Researchers from the Portuguese University created electrochemical sensor capable of detecting and quantifying toxins and allergen in fish and seafood.
Portugal is a fish country. Not only, but there is also a lot of fish in the tables of Portuguese families.
Os fish and seafood They are rich in protein, healthy fats, vitamins and minerals; They have many health benefits.
But they can also cause “boring” inconveniences, equally in health: food allergies and poisoning.
Now, a team of researchers from the Uminho School of Sciences has developed a (bio) electrochemical sensor capable of detect and quantify toxins and allergens in fish and seafood.
These devices allow decentralized analysis performed by the fishing industries themselves, eliminating the need to resort to laboratories of certified analysis.
This sensor is the first of the genre developed to detect To toxin TTX – which is extremely dangerous, 100 times more toxic than cyanide. And it can be adapted to analyze allergen, such as parvalbumin, the main allergen present in the fish.
One (bio) sensor of this genre is similar those used to measure the level of glucose in diabeticsread in a statement sent to ZAP.
Are cheap, quick analysis and their high portability and practicality allow them to be used on-site by fishing industry operators.
Thus, in case of positive result, allow interrupt a mass captureavoiding food and resources waste.
