Abstract
Foodborne pathogenic bacteria present a crucial food safety issue. Conventional diagnostic methods are time-consuming and can be only performed on previously produced food. The advancing field of point-of-need diagnostic devices integrating molecular methods, biosensors, microfluidics, and nanomaterials offers new avenues for swift, low-cost detection of pathogens with high sensitivity and specificity. These analyses and screening of food items can be performed during all phases of production. This review presents major developments achieved in recent years in point-of-need diagnostics in land-based sector and sheds light on current challenges in achieving wider acceptance of portable devices in the food industry. Particular emphasis is placed on methods for testing nucleic acids, protocols for portable nucleic acid extraction and amplification, as well as on the means for low-cost detection and read-out signal amplification.
Highlights
Bacterial contamination of food and water is a crucial food safety issue as it is linked to increased mortality, human and animal suffering and economic burden
Current biosensor research is directed towards integration of Nucleic Acid Testing (NAT) into microfluidic devices to further increase the biosensing capacity and develop diagnostic tools that can meet Affordable, Sensitive, Specific, User-friendly, Rapid and robust, Equipment-free and Deliverable (ASSURED) criteria recommended by the World Health Organization (WHO) [31,32,33]
To reach the end-users compliance and regulatory guidelines on food and water quality in an optimal manner two main challenges are addressed currently: (i) development of new bioassays for biomarker detection, and (ii) improvement of robustness of existing bioassays to adapt them for applications in-field, and/or with complex samples
Summary
Bacterial contamination of food and water is a crucial food safety issue as it is linked to increased mortality, human and animal suffering and economic burden. Is worth noting that the true incidence of foodborne outbreaks is highly underestimated for many Among bacterial infections salmonellosis, Campylobacteriosis and STEC infections are responsible reasons, among which, misdiagnosis, under-reporting ( of minor outbreaks), and for the vast majority of illnesses, hospitalizations, and deaths. Among Listeria bacterialmonocytogenes infections salmonellosis, Campylobacteriosis and STECtoinfections are and responsible for of the majority illnesses,diseases, hospitalizations, deaths.mortality Salmonella, it is one thevast most potent of foodborne with an and associated rate reaching. Traditional methods for bacterial detection enumeration food matrices are to Campylobacter and Salmonella, it is one of the most potent foodborne diseases, with an associated based on bacterial culture on agar plates. Food-borne outbreaks caused by toxigenic bacteria often share a nearly 10,000 cases each year. Foodborne outbreaks is high in case of bacterial toxins acting as the causative agent.
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