Abstract
Mycotoxins are low-molecular weight natural products produced as secondary metabolites by filamentous fungi and more than 500 mycotoxins with different physicochemical properties are currently known. Contamination by mycotoxins can result in liver and kidney diseases, nervous system damage, immunosuppression, and carcinogenicity. Consequently, the food safety authorities have set strict maximum permissible limits for mycotoxins. Over the past two decades numerous analytical techniques have been developed for mycotoxin detection in food. Recently, the application of nanotechnology in biosensors can range from transducer device to recognition ligand, label, and running systems. The application of nanomaterials in sensor development provides excellent advantages such as miniaturization of devices and signal enhancements. Such nanomaterial-based sensor devices can be sensitive, cost effective, and highly beneficial for the food industry ensuring on-site safety and preservation of food quality. This chapter reviews some recent developments on nanomaterial-based sensors developed for analysis of mycotoxin in food.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
