and toxins is usually achieved by exploiting the optical (optical
sensors) or electronic (electrochemical sensors) properties
of the nanomaterial [4]. In this review, we have highlighted
the application of several nanomaterials as sensors for
detection of foodborne bacterial pathogens and toxins. In
addition, the application of a promising noncross-linking
method requiring no surface modification of nanomaterials
used for detection of pork adulteration in meat products is
also presented.