Chapter 26 - Development of biosensor-based technology for the detection of pathogenic microorganisms and biomolecules in dairy products

Abstract

Foodborne diseases are rising at an alarming rate both in developed and developing countries. In developing countries, due to improper handling, processing and storage of milk and its products, chances of transmission of pathogenic microorganisms are always at high risk. Though, pasteurization is done to kill the pathogenic microorganisms present in milk and other dairy-based products. However, certain thermoduric microorganisms can survive the pasteurization process. Furthermore, during storage and packaging of dairy products certain pathogenic microorganisms grow again and this could be responsible for many diseases like brucellosis, listeriosis, tuberculosis, etc. Different traditional and reliable microbiological methods like plate count methods are available for the detection of pathogens. But these methods take a longer time and can be done by qualified microbiologist only in the laboratory. Therefore, some quick methods are required for the detection of the foodborne pathogenic microorganisms to ensure food safety to avoid transmission of milk-borne pathogens. Biosensors are quick, reliable and cheap portable devices that are used in food industries to detect pathogenic microorganisms and their toxins and biomolecules such as lactose, urea, glucose, etc. in dairy products. Biosensors are electronic devices that can convert the biological, biochemical and chemical signals into electrical signals. Different types of biosensors are available, and in this chapter, the role of biosensors in the detection of pathogenic microorganisms and biomolecules in the dairy products will be discussed.