{"id":899,"date":"2023-05-06T17:35:39","date_gmt":"2023-05-06T17:35:39","guid":{"rendered":"https:\/\/www.gmtfoodsafety.com\/?page_id=899"},"modified":"2023-05-06T17:35:39","modified_gmt":"2023-05-06T17:35:39","slug":"about-the-project","status":"publish","type":"page","link":"https:\/\/www.gmtfoodsafety.com\/index.php\/en\/about-the-project\/","title":{"rendered":"About the project"},"content":{"rendered":"\n<p>The aim of the project is to develop a method for genetic diagnosis of Salmonella bacteria that does not require a full procedure for isolation of genetic material from a sample, together with preliminary validation of a Salmonella diagnostic kit based on genetic identification by Real-Time Loop Mediated Isothermal Amplification (LAMP).<\/p>\n\n\n\n<p>The duration of the project has been scheduled for 10 months and will include the following stages:<\/p>\n\n\n\n<p>Work on developing a set of buffers for sample storage and\/or accelerated isolation of genetic material.<\/p>\n\n\n\n<p>Work on reducing the amplification time of genetic material in the Direct test to less than 15 min.<\/p>\n\n\n\n<p>Work on analyzing the compatibility of the diagnostic kit with leading Real-Time PCR thermocyclers.<\/p>\n\n\n\n<p>The described R&amp;D Project will be carried out in the PoC phase.<\/p>\n\n\n\n<p>R&amp;D activities will be carried out in Poland; their results will be subject to protection, among others, in the territory of Poland.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.gmtfoodsafety.com\/wp-content\/uploads\/2023\/04\/Fundusze_Europejskie_belka-black.png\" alt=\"\" class=\"wp-image-792\" width=\"800\" height=\"59\" srcset=\"https:\/\/www.gmtfoodsafety.com\/wp-content\/uploads\/2023\/04\/Fundusze_Europejskie_belka-black.png 3201w, https:\/\/www.gmtfoodsafety.com\/wp-content\/uploads\/2023\/04\/Fundusze_Europejskie_belka-black-300x22.png 300w, https:\/\/www.gmtfoodsafety.com\/wp-content\/uploads\/2023\/04\/Fundusze_Europejskie_belka-black-1024x76.png 1024w, https:\/\/www.gmtfoodsafety.com\/wp-content\/uploads\/2023\/04\/Fundusze_Europejskie_belka-black-768x57.png 768w, https:\/\/www.gmtfoodsafety.com\/wp-content\/uploads\/2023\/04\/Fundusze_Europejskie_belka-black-1536x114.png 1536w, https:\/\/www.gmtfoodsafety.com\/wp-content\/uploads\/2023\/04\/Fundusze_Europejskie_belka-black-2048x152.png 2048w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure><\/div>","protected":false},"excerpt":{"rendered":"<p>The aim of the project is to develop a method for genetic diagnosis of Salmonella bacteria that does not require a full procedure for isolation of genetic material from a sample, together with preliminary validation of a Salmonella diagnostic kit based on genetic identification by Real-Time Loop Mediated Isothermal Amplification (LAMP). The duration of the&hellip;&nbsp;<a href=\"https:\/\/www.gmtfoodsafety.com\/index.php\/en\/about-the-project\/\" rel=\"bookmark\">Dowiedz si\u0119 wi\u0119cej &raquo;<span class=\"screen-reader-text\">About the project<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","_themeisle_gutenberg_block_has_review":false,"footnotes":""},"class_list":["post-899","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.gmtfoodsafety.com\/index.php\/wp-json\/wp\/v2\/pages\/899","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gmtfoodsafety.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.gmtfoodsafety.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.gmtfoodsafety.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gmtfoodsafety.com\/index.php\/wp-json\/wp\/v2\/comments?post=899"}],"version-history":[{"count":2,"href":"https:\/\/www.gmtfoodsafety.com\/index.php\/wp-json\/wp\/v2\/pages\/899\/revisions"}],"predecessor-version":[{"id":901,"href":"https:\/\/www.gmtfoodsafety.com\/index.php\/wp-json\/wp\/v2\/pages\/899\/revisions\/901"}],"wp:attachment":[{"href":"https:\/\/www.gmtfoodsafety.com\/index.php\/wp-json\/wp\/v2\/media?parent=899"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}