Table 2 Food sample analysis and recovery percentage of bacterial contaminations.

From: Bacteriophage-based nano-biosensors for the fast impedimetric determination of pathogens in food samples

 

ΔRct (Ohm)

Recovery (%)

E. coli standard suspension

3433

100

Spiked beef meat

3224

94

Spiked white cheese

3512

102

Spiked tab water

2845

83

Spiked tomato juice

3169

92

Spiked luncheon meat

3061

89

(-)-Control tab water

921

27

(-)-Control tomato juice

386

11

(-)-Control luncheon meat

746

22

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