Abstract
The vital importance of rapid and accurate detection of food borne pathogens has driven the development of biosensor to prevent food borne illness outbreaks. Electrochemical DNA biosensors offer such merits as rapid response, high sensitivity, low cost, and ease of use. This review covers the following three aspects: food borne pathogens and conventional detection methods, the design and fabrication of electrochemical DNA biosensors and several techniques for improving sensitivity of biosensors. We highlight the main bioreceptors and immobilizing methods on sensing interface, electrochemical techniques, electrochemical indicators, nanotechnology, and nucleic acid-based amplification. Finally, in view of the existing shortcomings of electrochemical DNA biosensors in the field of food borne pathogen detection, we also predict and prospect future research focuses from the following five aspects: specific bioreceptors (improving specificity), nanomaterials (enhancing sensitivity), microfluidic chip technology (realizing automate operation), paper-based biosensors (reducing detection cost), and smartphones or other mobile devices (simplifying signal reading devices).
Highlights
Due to the widespread outbreak of food borne epidemics in both developed and developing countries, people are paying increasing attention to public health issue
DNA is immobilized on the surface of electrodes through the formation of covalent bonds such as amide bonds, ester bonds, ether bonds, Au-S, and Ag-S et al Flexible structure, high efficiency of DNA immobilization and hybridization, but with the need of chemical reagents, and with the possibility of non-specific adsorption
autocatalytic strand displacement amplification (ASDA) strategy relied on the joint activity of nicking methods for food borne pathogens detection
Summary
Due to the widespread outbreak of food borne epidemics in both developed and developing countries, people are paying increasing attention to public health issue. Studies have shown that the main cause of food safety problems is food borne pathogens including E. coli O157:H7, Staphylococcus aureus, Salmonella, Listeria monocytogenes, etc. [1,2,3,4] Food products and their raw materials are dominant transmitting agent of more than 250 known diseases [5,6]. Heating process can kill most of the potential bacteria in food, the emergence of ready-to-eat food in recent years increases the probability of exposure to pathogenic contamination [1]. In a modern industrial environment, the control of food processing and real-time monitoring of food borne pathogens are of paramount importance to ensure consumers’ safety
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