a b s t r a c t
Food safety draws considerable attention in the modern pace of the world owing to rapidchanging
food recipes and food habits. Foodborne illnesses associated with pathogens,
toxins, and other contaminants pose serious threat to human health. Besides, a large
amount of money is spent on both analyses and control measures, which causes significant
loss to the food industry. Conventional detection methods for bacterial pathogens and
toxins are time consuming and laborious, requiring certain sophisticated instruments and
trained personnel. In recent years, nanotechnology has emerged as a promising field for
solving food safety issues in terms of detecting contaminants, enabling controlled release
of preservatives to extend the shelf life of foods, and improving food-packaging strategies.
Nanomaterials including metal oxide and metal nanoparticles, carbon nanotubes, and
quantum dots are gaining a prominent role in the design of sensors and biosensors for food
analysis. In this review, various nanomaterial-based sensors reported in the literature for
detection of several foodborne bacterial pathogens and toxins are summarized highlighting
their principles, advantages, and limitations in terms of simplicity, sensitivity, and
multiplexing capability. In addition, the application through a noncross-linking method
without the need for any surface modification is also presented for detection of pork
adulteration in meat products.
a b s t r a c tFood safety draws considerable attention in the modern pace of the world owing to rapidchangingfood recipes and food habits. Foodborne illnesses associated with pathogens,toxins, and other contaminants pose serious threat to human health. Besides, a largeamount of money is spent on both analyses and control measures, which causes significantloss to the food industry. Conventional detection methods for bacterial pathogens andtoxins are time consuming and laborious, requiring certain sophisticated instruments andtrained personnel. In recent years, nanotechnology has emerged as a promising field forsolving food safety issues in terms of detecting contaminants, enabling controlled releaseof preservatives to extend the shelf life of foods, and improving food-packaging strategies.Nanomaterials including metal oxide and metal nanoparticles, carbon nanotubes, andquantum dots are gaining a prominent role in the design of sensors and biosensors for foodanalysis. In this review, various nanomaterial-based sensors reported in the literature fordetection of several foodborne bacterial pathogens and toxins are summarized highlightingtheir principles, advantages, and limitations in terms of simplicity, sensitivity, andmultiplexing capability. In addition, the application through a noncross-linking methodwithout the need for any surface modification is also presented for detection of porkadulteration in meat products.
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