Application of Biosensors for Detection of Pathogenic Food Bacteria: A Review.

Athmar A Ali,Nawfal Alhelfi,Salam A Ibrahim,Ammar B Altemimi

doi:10.3390/bios10060058

Abstract

The use of biosensors is considered a novel approach for the rapid detection of foodborne pathogens in food products. Biosensors, which can convert biological, chemical, or biochemical signals into measurable electrical signals, are systems containing a biological detection material combined with a chemical or physical transducer. The objective of this review was to present the effectiveness of various forms of sensing technologies for the detection of foodborne pathogens in food products, as well as the criteria for industrial use of this technology. In this article, the principle components and requirements for an ideal biosensor, types, and their applications in the food industry are summarized. This review also focuses in detail on the application of the most widely used biosensor types in food safety.

Highlights

Many people around the world become ill each year by consuming food pathogens
A number of authors have reported that food contamination caused by microorganisms could be attributed to the natural contamination that occurs in raw materials [3] or the cross-contamination of foods due to different contaminated sources such as air, water, hair, dirt, animal feces, humans, infected wounds, etc. [4]
We present the effectiveness of various forms of sensing technologies for the detection of foodborne pathogens in food products, as well as the criteria for industrial use of this technology

Summary

Introduction

Many people around the world become ill each year by consuming food pathogens. These foodborne illnesses are highly correlated to both physical and chemical contamination of foods in addition to the presence of pathogenic microorganisms [1,2]. Microbial pathogens can contaminate foods and cause foodborne diseases [5]. The Centers for Disease Control and Prevention (CDC) in the United States has stated that either foodborne or waterborne pathogens are considered to be the primary causative factors in 76 million cases each year for foodborne illnesses in the United States alone [6]. The percentage of pathogenic bacteria, parasites, and viruses was five million cases, two million cases, and thirty million cases, respectively [7,8]

Objectives

Methods

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Conclusion