23 - Sensors for food quality and safety

Abstract

This chapter discusses various sensors, and their mechanism of detection, that have been manufactured for assessing the safety and quality of food. In general, the mechanisms of detection in current food sensors are either colorimetric or electrochemical. Most commercial food sensors determine the food quality indirectly by monitoring environmental indicators such as time and temperature. Unlike conventional food sensors which measure environmental indicatores, the advances in sensing mechanism and materials provide an opportunity to design more selective sensors which can directly measure chemicals, toxins, or unwanted pathogens in the food package. The majority of electrochemical sensors rely on voltammetric and impedimetric measurements, which demand an external energy source. Our review of the current technological advances suggests that there are ample opportunities in developing accurate and selective chemiresistive food sensors without the need for battery.