Application of biosensors for detection of pathogenic food bacteria: A review

被引：0
作者：
Ali A.A. [1 ]
Altemimi A.B. [1 ]
Alhelfi N. [1 ]
Ibrahim S.A. [2 ]
机构：
[1] Department of Food Science, College of Agriculture, University of Basrah, Basrah
[2] Food and Nutritional Science Program, North Carolina A and T State University, Greensboro, 27411, NC
来源：
Ibrahim, Salam A. (ibrah001@ncat.edu) | 1600年 / MDPI卷 / 10期
关键词：
ATP; Bioluminescence; Biosensors; Foodborne; Pathogenic bacteria;
D O I：
10.3390/BIOS10060058
中图分类号：
学科分类号：
摘要：
The use of biosensors is considered a novel approach for the rapid detection of foodborne pathogens in food products. Biosensors, which can convert biological, chemical, or biochemical signals into measurable electrical signals, are systems containing a biological detection material combined with a chemical or physical transducer. The objective of this review was to present the effectiveness of various forms of sensing technologies for the detection of foodborne pathogens in food products, as well as the criteria for industrial use of this technology. In this article, the principle components and requirements for an ideal biosensor, types, and their applications in the food industry are summarized. This review also focuses in detail on the application of the most widely used biosensor types in food safety. © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
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