Figure 3
From: QCM-based immunosensor for rapid detection of Salmonella Typhimurium in food
QCM biosensor specificity. Sensorgrams of Salmonella Typhimurium (black curve), Escherichia coli (red curve) and both bacteria (blue curve) contaminated chicken meat samples, after the pre-enrichment step (2 h at 37 °C). Each bacterial concentration was at 104 CFU/mL before the pre-enrichment step.
