Abstract
Food spoilage is caused by the development of microorganisms, biogenic amines, and other harmful substances, which, when consumed, can lead to different health problems. Foodborne diseases can be avoided by assessing the safety and freshness of food along the production and supply chains. The routine methods for food analysis usually involve long analysis times and complex instrumentation and are performed in centralized laboratories. In this context, sensors based on screen-printed electrodes (SPEs) have gained increasing importance because of their advantageous characteristics, such as ease of use and portability, which allow fast analysis in point-of-need scenarios. This review provides a comprehensive overview of SPE-based sensors for the evaluation of food safety and freshness, focusing on the determination of bacteria and biogenic amines. After discussing the characteristics of SPEs as transducers, the main bacteria, and biogenic amines responsible for important and common foodborne diseases are described. Then, SPE-based sensors for the analysis of these bacteria and biogenic amines in food samples are discussed, comparing several parameters, such as limit of detection, analysis time, and sample type.
Highlights
The impact of food contamination by microorganisms and other poisonous substances is considered a major public health and safety concern
This review provides a comprehensive overview of screen-printed electrodes (SPEs)-based sensors for the evaluation of food safety and freshness, focusing on the determination of bacteria and biogenic amines
The development of methods that allow rapid and on-site analysis has gained special relevance in food safety and quality assurance. Disposable electrodes, such as screen-printed electrodes (SPEs), have attracted attention worldwide since they allow the development of easy-to-handle and cost-efficient biosensors
Summary
The impact of food contamination by microorganisms and other poisonous substances is considered a major public health and safety concern. Taking into account the time the different steps of the analytical process take (sampling, sample preparation, analysis, results interpretation, and communication) and the short shelf life of food products, the development of analytical methods that allow rapid screening of pathogens and spoilage indicators is critical to ensure food safety. In this context, electrochemical (bio)sensors based on screen-printed electrodes (SPEs) have gained increasing interest as analytical tools for food analysis since SPEs provide great advantages that make these kind of sensors have the important characteristics of ideal biosensors (Figure 1B) [12]: ease of use, low-cost, and portability [13,14]. The main characteristics of SPEs as transducers and the main challenges on improved SPE-based biosensors are highlighted
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