Corresponding author: Yu-bin Lan E-mail: Yubin.lan@ars.usda.gov Journal of Bionic Engineering 5 (2008) 239–246 Using a Surface Plasmon Resonance Biosensor for Rapid Detection of Salmonella Typhimurium in Chicken Carcass Yu-bin Lan 1 , Shi-zhou Wang 2 , Yong-guang Yin 3 , W. Clint Hoffmann 1 , Xian-zhe Zheng 4 1. USDA-ARS, College Station, TX 77845, USA 2. Department of Environmental and Occupational Health, Texas A&M University, College Station, TX 77845, USA 3. College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, P. R. China 4. College of Engineering, Northeast Agricultural University, Harbin 150030, P. R. China Abstract Chicken is one of the most popular meat products in the world. Salmonella Typhimurium is a common foodborne pathogens associated with the processing of poultry. An optical Surface Plasmon Resonance (SPR) biosensor was sensitive to the presence of Salmonella Typhimurium in chicken carcass. The Spreeta biosensor kits were used to detect Salmonella Typhimurium on chicken carcass successfully. A taste sensor like electronic tongue or biosensors was used to basically “taste” the object and differentiated one object from the other with different taste sensor signatures. The surface plasmon resonance biosensor has potential for use in rapid, real-time detection and identification of bacteria, and to study the interaction of organisms with dif- ferent antisera or other molecular species. The selectivity of the SPR biosensor was assayed using a series of antibody con- centrations and dilution series of the organism. The SPR biosensor showed promising to detect the existence of Salmonella Typhimurium at 1 × 10 6 CFU/ml. Initial results show that the SPR biosensor has the potential for its application in pathogenic bacteria monitoring. However, more tests need to be done to confirm the detection limitation. Keywords: biosensor, Salmonella Typhimurium, food safety, chicken carcass, detection limitation, Surface Plasmon Resonance Copyright © 2008, Jilin University. Published by Elsevier Limited and Science Press. All rights reserved. 1 Introduction Chicken carcass is one of the most popular meat products in the world. Salmonella Typhimurium is one of the most common foodborne pathogens, and poultry is an important reservoir for Salmonella. One national survey showed that the number of salmonellae-positive broilers increased from 3% to 5% before processing to 36% after processing [1] . Salmonella Typhimurium causes salmonellosis, an infection of the gastrointestinal system in humans and animals. It is one of the major causes of gastrointestinal infections in the U.S. today. Each year in the United States an estimated 8–18 thousand hospi- talizations, 2400 cases of septicemia, and 500 deaths are associated with Salmonella infections [2] . In general a single sensor system measures an ob- ject in a certain aspect with a limited capability. A taste sensor like electronic tongue or biosensors basically “tastes” the object and differentiates one object from the other with different taste sensor signatures. A gas sensor like electronic nose basically “smells” the object and differentiates one object from other with different gas sensor array signatures. If these sensors work together in some way, the integrated or fused system should be able to “smell” and “taste” the object and the decision on the object would be made based on a coordination of what it “smells” and “tastes”. In recent years, the food processing industry has been under increasing pressure to identify and control potential food safety hazards caused by pathogenic bacteria. Although the Hazard Analysis and Critical Control Point (HACCP) system has reduced the need for end product testing, the demand for rapid and accurate methods to detect foodborne pathogens has increased [3] . Traditional testing methods for microorganisms are relatively costly and time-consuming. It can take two to