Screen-Printed Electrode-Based Sensors for Food Spoilage Control: Bacteria and Biogenic Amines Detection

• Published in: Biosensors (Basel) Vol. 10; no. 10; p. 139
• Main Authors: Torre, Ricarda, Costa-Rama, Estefanía, Nouws, Henri P A, Delerue-Matos, Cristina
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 30.09.2020; MDPI
• Subjects: Amines; Bacteria; Biogenic amines; Biogenic Amines - analysis; Biosensing Techniques; biosensor; Biosensors; Carbon; Cell culture; Design and construction; electroanalysis; electrochemical sensor; Electrodes; Food; Food analysis; Food Analysis - methods; Food contamination & poisoning; Food production; Food products; Food Safety; Food spoilage; Foodborne diseases; Freshness; Graphene; Health problems; Histamine; Humans; immunosensor; Instrumentation; Microorganisms; Nanomaterials; Nanoparticles; Onsite; Pathogens; Review; Safety and security measures; screen-printed electrode; Sensors; Spoilage; Supply chains; Transducers; Portugal; biogenic amines; electroanalysis; biosensor; histamine; bacteria; immunosensor; screen-printed electrode; electrochemical sensor; food analysis
• ISSN: 2079-6374; 2079-6374
• DOI: 10.3390/bios10100139

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.