Team:XJTLU-CHINA/Human Practices
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human practice
Overview
Ingestion of contaminated or toxic foods is the main cause of foodborne disease (World Health, 2015). There are almost 600 billion people fall ill after having unsafe food. In developing countries, 110 billion dollars were lost in the prevention and treatment of foodborne diseases (World Health, 2015). Bacteria are the primary pathogen that causes foodborne disease(Li et al., 2020, Wu et al., 2018, Buzby et al., 1996).
In the prevention and treatment of bacterial foodborne disease, bacteria detection and examination is the first step. For instance, the Administration for Market Regulation inspects food regularly to prevent the circulation of contaminated food in the market. The diagnosis of which bacteria infect the patient helps to facilitate proper treatment.
With the aim to address the real-world problems, we need to know the food inspection and examination process and to investigate if there are any drawbacks we can contribute to. Thus, we engage diverse people from the food communities, inspection institutions, companies, and heal-care institutions (figure1. Goal and implementation). Incorporating all of the engagements, we decided to design a bacteria detection kit with the goals of Fast, semi-Quantitative, Visible, and Multi-bacterial detections.
To make sure our project is responsible for the world, we need to think beyond the demands, for instance, the safety and implementation of our product. Our detection kit includes edited phage and some cell debris, and there are some potential risks. Therefore, we must first ensure that our kit is impermeable to prevent any leakage of its contents (more in implementation). To prevent any risk when leakage occurs, we need to design the suicide switch of our phage (more in implementation). Considering the usage scenario of our end-users, we need to understand their demand and integrate them into our design.
Overall, to achieve a good and responsible bacteria detection kit that could be implemented in the real world, our human engagement included people from different areas and majors. We integrate all the information to direct and shape our project in different dimensions, including design, goal, and implementation (see Figure 1).
Integrated HP
After being inspired by the news, several questions emerged because of curiosity and responsibility. Why do people get the disease or even die because of food? Is there any solution to prevent foodborne illness? Is there anything we can contribute to? For that, we did a comprehensive literature review and participate in a scientific conference to find the answers.
Foodborne disease is mainly caused by the ingestion of contaminated or toxic food. Bacteria are the major pathogen that cause foodborne disease(Li et al., 2020, Wu et al., 2018, Buzby et al., 1996). The infections caused by Vibrio parahaemolyticus (V. parahaemolyticus) is slightly larger than other bacteria(Wang et al., 2007, Li et al., 2020). According to the “National Food Safety Standard of Bacterial Pathogen” and articles, different categories of food set with different bacteria species detection requirements, with the various quantitative limitation demand. The conventional detection methods such as “Culturing” and “PCR” have significant flaws in the detection speed, quantitative, easy-to-read result, and differentiate between living and non-living bacteria. (Kim and Kim, 2021, Law et al., 2015).
Due to the importance of bacterial foodborne disease and the limitations of current detection kits, we decided to contribute to the field of bacteria detection. We first integrated all the information and set our primary goal: design a fast, quantitative and visible kit to detect the V. parahaemolyticus in food. We send these requirements to the dry lab and wet lab for project design.
However, we know that all of this information is online. Intending to solve a real-world problem, we need to know the demands of bacteria examiners, including food inspection and patient diagnosis. Therefore, we start the on-site investigation in Suzhou…
Background and aim:
At the beginning of our project, we first need to review the background of foodborne disease including the significance, reason, cause, and solutions.
Background of Foodborne disease
We found out that foodborne disease is a leading public health issue that cause an evaluated 600 million sick, and the children is the most susceptive group to this disease. Among all the pathogenetic factors that cause disease, the bacterial pathogen is the most significant one. In China, the leading bacterial pathogens are Vibrio parahaemolyticus, Escherichia coli, Salmonella, Staphylococcus aureus, Bacillus cereus and Listeria monocytogenes etc. The most prevalent etiology is Vibrio parahaemolyticus.
Requirement and demand
Referring to the review literatures and the National food safety standard of bacterial pathogen, we found that different kinds of food set with different bacteria species detection requirement, with the various quantitative limitation demand. For instance, the Vibrio parahaemolyticus, Salmonella, and Listeria monocytogenes are obligated bacteria in the aquatic product for examination. Salmonella cannot been detected in food samples, however, the Vibrio parahaemolyticus (100MPN/g-1000MPN/g) and Listeria monocytogenes (100 CFU/g-) set with the quantitative requirement.
Note 2: n is the number of samples to be collected from the same batch of products; C is the maximum number of samples allowed to exceed m value; m is the limit value of the acceptable level of pathogen index; M is the maximum safety limit value of pathogen index.
Clarification: This courtesy translation is furnished for information purposes only.
The original Chinese text is binding in all respects.
Current detection method
The predominant bacteria detection method is “Culturing”, which takes about 5 to 7 days and is difficult in quantitation(Kim and Kim, 2021). Besides, the other gene-based detection method such as PCR can only be restrictedly used in the laboratory and cannot differentiate between living bacteria and dead bacteria(Law et al., 2015).
Culturing: The process of growing a bacterial or other biological entity in an artificial medium.
Project goal
Based on the review literature, National Food Safety Standard of Bacterial Pathogen, and the disadvantages of the current detection method, we integrated and decided to design fast and quantitative detection kits to specifically detect V.parahaemolyticus in aquatic food.
2020 China Biotech Innovation Conference
Background and aim:
At the end of 2020, our project was in the preliminary phase. we want to know broadly about the background of foodborne disease. Therefore, we attended the nationally renowned conference “2020 China Biotech Innovation Conference”
What is that:
The 2020 China Biotech Innovation Conference (CBIC) covers diverse topics include food safety and synthetic biology. This conference invites several Academicians, Professors, and researchers from different areas and institutions.
What did we learn:
In We learn the significance of foodborne disease and one main national-sponsored region is "food examination".
Lizhe Chen
Xinchen Nie; Yiwei Yang;
To address a real-world problem in bacteria detection, we first need to know the current bacteria examination routine and obtain the demands from bacteria examiners. Consequently, we conducted broad field researches covering the food market, inspection institution, company, and heal-care institution in Suzhou.
We found out that, Suzhou Administration for Market Regulation (SZAMR) is responsible for food inspection to prevent contaminated food from circulating in the market. They will take the food samples and send them to the Suzhou Center for Disease Control and Prevention (SZCDC), Suzhou Institute of Product Quality Supervision and Inspection (SZQTS), and some inspection companies for pathogenicity examination. In the hospitals, the samples of the diagnosed foodborne disease patients normally will be sent to the SZCDC for examination (figure2.).
The conversation with SZCDC, SZQTS, and some inspection companies revealed that “Culturing” is the most commonly used method in bacteria detection. Prof. Zhang in the SZCDC told us that although there are several gene-based bacteria examination methods (eg. PCR), considering the accuracy (ability to differentiate living and dead bacteria) and cost, they are still asked to use the conventional “Culturing” method for bacteria detection. Therefore, we take “the ability to differentiate living and dead bacteria” as one of our project goals and send this information to the wet and dry lab for design.
After we presented our initial goal to Dr.Teng (chief of the Department of Food Hygiene in SZCDC), he signified that food or patient samples might contain various microbial pathogens. Thus, it is necessary to detect multiple bacteria simultaneously, instead of just detecting V. parahaemolyticus.
Overall, we integrate all of the onsite engagements and revised our goal: to design a Fast, semi-Quantitative, Visible, and Multi-bacterial detection kit.
(Figure2. The Food inspection routine.)
Knowing the demands in multiple bacteria detections, we change our primary goal from detecting V. parahaemolyticus in food to detecting multiple bacteria simultaneously. As a result, we revised our goal: to design a Fast, Multiple bacteria detection, Quantitative, and Visible detection kit. After establishing our goal, we need to find a good solution. Therefore, we consulted professors, experts, and other teams to shape our wet and dry lab designs.
After establishing our goal, we need to find a good solution. Therefore, we consulted professors, experts, and other teams to shape our wet and dry lab designs.
1. Consultation with the aquatic product shop in Taobao Background and aim:
Background and aim:
To investigate the food process and find the food examiners, we go to some online shops that sell aquatic products in Taobao, one of the biggest online shopping platforms.
What is that:
These aquatic food shops sell various Cooked marine products and have the highest sales among the other shops.
What did we learn:
We found that, for these shops, the food supervision is administered by Changshu Product Quality Supervision and Inspection Institute.
Further action:
We decided to investigate the Changshu Product Quality Supervision and Inspection Institute further.
2.Consultation with the Hanlin Food Market
Background and aim:
Keeping in mind, we need to investigate the food inspection process and obtain the demands of food examiners. We went to Hanlin Market for investigation.
What is that:
Han Lin Market is located around our campus and encompasses diverse instruments, supermarkets, and restaurants. We went to one of the vegetable markets to consult the food inspection process.
What did we learn:
Suzhou Industrial Park Administration for Market Regulation will regularly take the food samples for food safety and quality examination. All of the tested food samples have relative quality examination reports. Suppose the food did not pass the investigation. In that case, Suzhou Industrial Park Administration for Market Regulation will confiscate the food, and the related food holder will get financial punishment and public notification.
Further action:
Therefore, we decided to find Suzhou Industrial Park Administration for Market Regulation and Suzhou Industrial Park Centers for Disease Control and Prevention in the next step.
1.Changshu Product Quality Supervision and inspection Institute
Background and aim:
The conversation with the stakeholders leads us to investigate the Changshu Product Quality Supervision and Inspection Institute. As the food examination institution, we want to ask about the demands of bacterial detection in food and the food inspection process. On March 26, we had a phone call with the lab technician in the Department of Bacteria Inspection.
What is that:
Changshu Product Quality Supervision and Inspection Institute is a product quality inspection institution. The Department of Agricultural Products Testing undertakes statutory product quality supervision and sampling inspection tasks.
What did we learn:
The lab technician informed us that the most commonly used bacterial detection method is “culturing,” which takes about five to seven days. It would be great if the detection speed acted faster. Besides, he told us that the CDC knew more about the bacteria detection method. So, we planned to go to the CDC next to do interviews and investigations.
2. Suzhou Industrial Park Administration for Market Regulation
Background and aim:
The seller in Hanlin Food Market told us the Suzhou Industrial Park Administration for Market Regulation (SIPAC) would take the food sample regularly. Therefore, we phone called the SIPAC to consult the bacterial detection methods and the food inspection process.
What is that:
SIPAC is a government institution responsible for food safety supervision and management.
What did we learn:
The food inspection process is that their primary responsibility is to take the food samples from the market and send them to the CDC or other testing companies. They know little about the bacteria detection method. Therefore, we decide to consult the CDC further.
3.Suzhou Centers for Disease Control and Prevention.
Background and aim:
After integrating all the information, we knew CDC is the actual food examination institute and know scientific knowledge in food examination. Therefore, we decided to go to CDC to investigate the demands of bacterial detection methods and the food examination process. Besides, we prepared the presentation for advising and instructing from the people in SZCDC.
What is that:
The Suzhou Center for Disease Control and Prevention (SZCDC) has established the Department of Food Hygiene. This department is responsible for health monitoring of health hazards such as food, domestic drinking water, and related health-related products, evaluating the effectiveness of health measures, and technical advisory services work. It organizes, directs, and assists in epidemiological investigations of food safety accidents, proposes hygienic treatment measures for food safety accidents, and evaluates the actions' effectiveness.
What did we learn:
Chengang Teng, chief of the Department of Food Hygiene in SZCDC, told us that bacteria are the major pathogenic factor that causes foodborne disease in Suzhou. In general, SZCDC will receive two kinds of examination requirements, the patient's sample from the hospital and the food samples from the Administration for Market Regulation.
For the examination of food samples, the first step is preliminary screening the potential pathogens in food (use detection instrument, cost about 1000RMB each time), then culturing the potential pathogen in the suitable culture medium based on the result from the preliminary screening. After that, if the bacterial pathogens have the quantitative requirement, they need to count the bacteria in the culture medium with naked eyes. The whole process takes more than seven days.
After the presentation of our project, he pointed out that the current bacteria detection in food ranges from various bacteria species with different quantitative requirements. It is insufficient to detect one bacterium (V. parahaemolyticus) species in food even though it is the majority one. From the implementation point of view, it is more feasible to detect multiply bacteria simultaneously.
Further action:
We revise our project goal and integrate to wet lab and dry lab design.
Yaodon Pan; Yiwei Yang; Xinchen Nie; Chengang Teng; Xinchen Nie; Yiwei Yang
Pony testing international group
Este China Test Canter, China Academy of Inspection and Quality
Background and aim:
The Suzhou Administration for Market Regulation will also send the food samples to the other inspection companies for examination. We wanted to know the bacterial detection methods company used and to expand our investigation coverage. Therefore, we found the Pony testing international group and the Este China Test Canter, China Academy of Inspection and Quality.
What is that:
Pony testing international group is a large comprehensive testing group in China, providing thorough food inspection and testing.
Este China Test Canter, China Academy of Inspection and Quality provides food environment testing services, covering food and food additives, agricultural and animal residues, microorganisms, heavy metals, minerals, biological toxins, and other fields.
What did we learn:
The current detection method is culturing, and five days is the fastest speed.
To find a good solution we need to priority consider the goals and integrated in project design. Thus, we did comprehensive literature reviews and engaged with people from different areas to shape and idealize our project design to achieve the goals.
Fast
In our project, we used phage as the specific probe responsible for bacteria detection and conversion of the signal into the expression of foreign protein. The whole progress from the infection to release only cost no more than 3 hours. For the downstream, the in vitro transcription and translation, the reaction will take 1-2 hours. Therefore, the whole detection could be finished in 4 hours, which is absolutely shorter than the current method.
Multiply bacteria detection
A bacteriophage is a virus that infects a bacterium. The diversity of bacteriophages makes multiply bacteria detection possible. Due to the time limit, this year, we performed the T4 bacteriophage infecting Escherichia coli to test the feasibility of our design.
Quantitative
In order to process a quantitative detection, we use the downstream cell-free system to convert the value of the amount of foreign protein released from the upstream into a reported signal. Meanwhile, we used a bistable system to perform the easy-to-read result.
Visible
We used eGFP (enhanced GFP) as a reporter gene, which could output visible results. Depending on the high efficiency of the in vitro expression system, the fluorescent signal could be observed under natural light.
1.Present our original idea with Prof. Rong Rong
Background and aim:
After the preliminary literature review and brainstorming, we decided to find a specific and quick method to detect bacteria in food. Considering the quick and specific nature of bacteriophage in the infection of the bacteria, we decided to use phage as our media to detect bacteria in food. For that, we designed and constructed the primary idea of our "Dr. Phage" detection kit.
With the rudimentary knowledge of phage and the lack of experience in phage manipulation, we had several concerns and problems, such as How is the specificity of phage? Is that feasible to use phage to detect bacteria? Is there any safety issue that remains? Therefore, we present our idea to Professor Rong Rong and ask for advice.
Who is she:
Prof. Rong Rong is a virologist at Xi'an Jiaotong-Liverpool University (XJTLU); she taught us Virology in the first semester of Year 3.
What did we learn:
She told us that some phages might not infect one strain of bacteria; they may also be infectious in the other bacteria. Therefore, we need to consider which strain of phage we need and have the highest specificity in one strain of bacteria. Besides, she reminds us the foodborne bacteria (V. parahaemolyticus) are not allowed to manipulate in the Biosafety-Level-1 Lab. Therefore, we need to find the model stain to test at first. For the safety aspect, she signified that the inhibition of phage assembly is an efficient way to achieve the Suicide switch. Moreover, Prof. Rong affirmatively agreed with our idea that if we do not disrupt the genes related to the ability of lysis, our engineered phage will lyse the cell when the lysins accumulate in a certain number. Finally, she believed our project and design were feasible and encouraged us to try.
Lizhe Chen; Xinyan Han; Prof. Rong Rong; Yiwei Yang; Xinchen Nie;
2. professor Hui Zhang
Background and aim:
We have designed our experiment and proposed some ideas for modifying T4 phage, but we are not sure if our ideas are workable and we need to consult with the expert in related fields.
What is that:
We know Dr. Zhang hui from the “2021 The 4th Superbug Infection and Phage Control Conference.” She is a researcher from Jiangsu Academy of Agricultural Science. Her presentation was related to preventing and controlling foodborne pathogenic bacteria contamination in foods such as meat, fish, and milk-based on the phage technology, which is relevant to our project.
What did we learn:
Dr. Zhang thought our project was new and exciting. She gave us some positive comments on our design of the engineered phage. She also proposed that we should focus on just one bacterium to do further research and came out with more applications of our engineered phage.
Huizhang (this photo with permission)
3. professor Jinquan Li
Background and aim:
We have designed our experiment and proposed some ideas for the modification of the T4 phage. However, we are not familiar with the experiments related to phage, and we need to consult with the expert in related fields for some guidance.
What is that:
We know professor Jinquan Li from the “2021 The 4th Superbug Infection and Phage Control Conference.” He is a professor from the Department of Food Science and Technology at Huazhong Agricultural University. His presentation at that conference was about the efficient screening of the lysozyme from the phage, and he had some research experiences in rapid food pathogen detection.
What did we learn:
We consulted with Prof. Li about some experimental operations in phage plaque assay because we could not observe plaques and bacteria film but only scattered colonies. Prof. Li considered this situation as the pollution of bacteria strain. He suggested we should standardize our experimental operations. Moreover, he said we needed to culture the bacteria before the day of assay. According to his suggestion, we changed our experimental procedures and successfully performed the phage plaque assay in the following experiments.
The 4th Superbug Infection and phage Prevention Summit Forum
Background and aim:
The Tongji software team told us that the Phage Conference would be held in Shanghai from July 16 to 18, 2021. We hope to learn from the conference about the current progress of biological control by phage and applications. Meanwhile, we would like to seek the help of experts in related fields to give us some guidance on project design.
What is that:
The “2021 The 4th Superbug Infection and Phage Control Conference” was held in Shanghai from July 16 to 18, 2021 by Shanghai Pharmaceutical Profession Association (SPPA), Shanghai Public Health Clinical Centre, Shanghai Institute of Phage, and Zhongshan Hospital Fudan University. They aim to promote the domestic and overseas exchange of cutting-edge advances and win-win cooperation and jointly address clinical drug resistance challenges.
What did we learn:
Phages have provided new ideas to improve the situation of drug-resistant bacteria. For example, the use of phage lysozymes speeds up the development of new resistance antibiotics. Furthermore, we also learned more about phage-host interactions, in which often one phage can infect multiple species of bacteria, and bacteria have more defense mechanisms against phage infection. We also met two experts in the field of phage at the conference and contacted them for project-related inquiries.
What question emerged (shape our project):
Is it a benefit for our detection kit that our phage can infect different species of E. coli at the same time? Yes, we can test for E. coli of the same genus. Also, it is necessary to test for both pathogenic and non-pathogenic bacteria that occur in food.
Understanding how bacteria defend against exogenous phages can better design our phage to make them more susceptible to infesting bacteria. It can also facilitate our design for phage modification. For example, if we use CRISPR/Cas9 system, finding the original spacer gene in bacteria that resists a particular phage will speed up the design of phage modification.
2021 The 4th Superbug Infection and Phage Control Conference
1. Communication with Tongji-Software
Background and aim:
Our engineered phage detection system’s output is the specific amount of signal molecule LuxR, which is expected to be positively correlated to bacteria number. However, we were not sure about the inserted protein LuxR expression level in edited bacteriophage T4. Therefore, we have a meeting with Tongji-Software.
What did we learn:
We discussed with our partner——Tongji-Software- establishing a model that can predict the LuxR expression level verse input bacteria number. This kind of model will conduct our future design. Members from Tongji-software advised us to find bioinformatic software which is capable of simulating gene expression.
1. CCiC
Background and aim:
In the middle phase of our project, we participated in the CCIC organized by Fudan University, a party for Chinese iGEMer. We hope to share our ideas to receive some feedback, which may help improve our project.
What is that:
The theme of this conference is "Overcoming Challenge," hoping the youth community of Synthetic biology will find new opportunities and solutions to the challenges posed by the post-COVID-19 era. The engineering life in the future will depend on the growth of today's synthetic biology community and every iGEMer's joint efforts.
What did we learn:
The judge indicated that the signal of our system might not be visual because the system is too small. In our actual test, we also find the same question. Therefore, we start our third engineering cycle. We hope to improve the expression of the eGFP level during the same reaction period.
2.CRISPR conference for Chinese iGEMers
Background and aim:
This year, we accepted Tianjin University's invitation to participate in the online CRISPR conference for Chinese iGEMers. We would like to provide the ideas of CRISPR application and utilization. Meanwhile, we were looking forward to receiving helpful advice and fresh thought.
What is that:
CRISPR conference aims to promote communication of the experience of using the CRISPR Cas system to edit the target gene.
The teams in this conference include TJU-China, NAU-China, ZJUT-China, and several other Chinese teams. The conference lasted all day, as the conference agenda included the team project sharing and communication with CRISPR experts.
What did we learn:
We learn the background information about the safety and ethic of CRISPR manipulation that promotes us to follow the safety standards in the lab carefully.
Based on our previous human engagement and our project design, we supposed these four institutes are our end-users: Suzhou Administration for Market Regulation (SZAMR), Suzhou Institute of Product Quality Supervision and Inspection (SZQTS), Suzhou Centers for Disease Control and Prevention (SZCDC) and Suzhou NO.5 People’s Hospital. Thus, we promoted our product to them and asked for their opinion and demands. Moreover, we participate in the food inspection process onsite invited by Suzhou Administration for Market Regulation (SZAMR).
Overall, we conclude that Suzhou Administration for Market Regulation and the Suzhou NO.5 People’s Hospital are our potential end-users. They are responsible for food safety or public health and have basic knowledge of bacteria detection. Most importantly, they have the demands in a fast and portable detection kit, and the implementation of our project could solve critical problems in some aspects. In the food inspection scenario, the application of our product could diminish the detection time and prevent the circulation of contaminated food in the first place. Implementing our product in the hospital could speed up the diagnostic process, leading to more accurate treatment. (More in implementation)
Beyond the product, as a designer, we need to think about the safety of our project. Thus, we went to XJTLU University Ethics Committee (UEC) to find Emilio Pagani Nunez for advice in the safety aspect. We learned that we need to carefully consider the Chinese laws and standards to achieve a responsible product.
1.Suzhou Administration for Market Regulation
Background and aim:
We want to participate in the food inspection process on-site and promote our product to potential users and ask for their demands on our product. Therefore, we participate in the “You order I check” activity, a food inspection activity held by Suzhou Administration for Market Regulation.
What is that:
Suzhou Market Supervision Administration is accountable for industry and commerce, quality supervision, food and drug supervision, and other market supervision and law enforcement. The Department of Sampling and Monitoring Division of Food Safety is accountable for sample inspection, monitoring, and administration of municipal food safety.
What did we learn:
We notice that typically there are 4-5 people in a group collecting food samples from the different categories that usually take about half of the day. After the food sampling, they will send the food sample to Suzhou Institute of Product Quality Supervision and Inspection (SZQTS) or other institutions for examination. Observed the short shelf life and the fast circulation of food, we supposed there are demands in a fast and portable detection kit.
We presented our project and implementation plan and asked their opinion about directly examining the pathogenicity of the food on-site instead of sending them to other detection institutions. They are curious and excited and show that there is a considerable demand for such products.
2.Suzhou Institute of Product Quality Supervision and Inspection.
Background and aim:
In the stage of the consideration of our potential users, SZQTS is one of our target groups. Knowing that they are responsible for the food examination, we visit their lab to ask their demands in the bacteria detection kit.
What is that:
Suzhou Product Quality Supervision and Inspection Institute is a municipal authoritative technical institution specializing in product testing, quality certification, technical consultation, and quality training.
What did we learn:
Hongliu Ding, lab manager of SZQTS, told us that national standards stipulate to use of the culturing method to detect bacteria in food. However, the national standard could be revised if there is an exceptional and implemental product. She shared recent news that the State Administration for Market and Regulation encouraged the innovation of a fast detection kit in food.
For the demands on the bacteria detection kit, she told us that there is a lack of a fast and portable bacteria detection kit. If we could experimentally implement our project in the real world, there is a massive potential of using our product in the Suzhou Administration for Market Regulation. As a specific detection institution, they need an accurate product that could differentiate the strain of bacteria. If our product could achieve this, they would love to try.
3.Lab in Suzhou Centers for Disease Control and Prevention.
Background and aim:
Considering the SZCDC is responsible for the bacteria detection in food and sample from the hospitals, we promote our project and ask for their opinion and needs.
What is that:
The lab of (SZCDC) is specific for the examination of the pathogenic factor from different samples.
What did we learn:
Menghan Zhang, lab manager of SZCDC, informed us that the food examination process includes the experimental part and includes the paperwork, which takes extra few days. Their pathogenicity examination of a sample requires accuracy and specificity to one strain of a bacteria species. Therefore, their demands in detection kits are accuracy and specificity instead of a fast and portable product.
Xinchen Nie; Yiwei Yang; Menghan Zhang
Menghan Zhang; Yiwei Yang; Xinchen Nie;
1.Suzhou NO.5 People’s Hospital
Background and aim:
We wanted to extend our investigation to the downstream of foodborne disease, the hospital. We have several questions, such as How does the doctor differentiate which bacteria infect the patient? What about the current treatment? Do they have the demand on a fast and portable detection kit? For that, we go to find Doctor Xiujuan Shen in Suzhou NO.5 People’s Hospital.
Who are they:
She is an epidemiologist from the Suzhou NO.5 People’s Hospital. She facilitates the Human Practice process by providing background information on the foodborne disease, such as detection, treatment, and symptoms.
What did we learn:
In general, foodborne disease patients who have acute symptoms need to be treated as soon as possible. Therefore, the typical treatment is the antibiotic drug. Furthermore, the conventional method to differentiate the infected pathogen in the patient is Culturing, which takes 5-7 days.
We supposed that if there is a fast and portable detection kit, the patient might be diagnosed with which bacteria they infected and receive more accurate treatment.
Xiujuan shen; Xinchen Nie; Yiwei Yang;
1.Safety and ethic
Emilio Pagani Nunez
Background and aim:
Implementing a responsible product needs to consider the safety aspect of our project carefully. Hence, we found Dr. Emilio Pagani Nunez for the investigation of the safety aspect of a product.
Who is he:
Dr. Nunez is representative of the Sciences Cluster of XJTLU University Ethics Committee (UEC). XJTLU University Ethics Committee (UEC) is tasked with ensuring that human research – defined as research involving human participants, human materials or human data – that is carried out under the auspices of the University is undertaken in a way that safeguards the dignity, rights, health, safety and privacy of those involved. The UEC applies international standards when assessing research ethics applications.
What did we learn:
To implement our product, in reality, we need to consider the Chinese laws and standards.
Emilio Pagani Nunez; Yiwei Yang; Xinchen Nie;
Special thanks to Yi Sun for helping us to contact different institutions related to our project. Thanks to Chengang Teng, Yaodon Pan, and Menghan Zhang in Suzhou Centers for Disease Control and Prevention (SZCDC) for their kind help.
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