Abstract
Food safety is of pivotal importance in today’s fast-paced world due to the rapidly evolving food recipes and eating patterns. Human well-being is at risk from foodborne diseases caused by bacteria, pesticides, and other contaminants. Traditional approaches for detecting bacterial pathogens and toxins are time-overwhelming and labor-intensive, necessitating specialized equipment and professional staff. Furthermore, substantial sums of money are being spent on analyses and monitoring mechanisms, resulting in a significant burden for the food industry. Nanotechnology has come forward as an exciting area for addressing food protection concerns such as identifying toxins, pathogens, and additives to prolong food storage and enhancing packaging concepts for food in recent years. Metal oxide, metal nanoparticles, quantum dots, and carbon nanotubes are used to develop food sensors. This chapter emphasizes the concepts, advantages, and shortcomings of carbon nanomaterial-based sensors in the foodservice sector.
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