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

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 routin...

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Published inBiosensors (Basel) Vol. 10; no. 10; p. 139
Main Authors Torre, Ricarda, Costa-Rama, Estefanía, Nouws, Henri P A, Delerue-Matos, Cristina
Format Journal Article
LanguageEnglish
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
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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.
AbstractList 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.
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.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.
Audience Academic
Author Costa-Rama, Estefanía
Nouws, Henri P A
Torre, Ricarda
Delerue-Matos, Cristina
AuthorAffiliation 2 Departamento de Química Física y Analítica, Universidad de Oviedo, Av. Julián Clavería 8, 33006 Oviedo, Spain
1 REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Dr. António Bernardino de Almeida 431, 4200-072 Porto, Portugal; rdvdt@isep.ipp.pt (R.T.); han@isep.ipp.pt (H.P.A.N.)
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– name: 2 Departamento de Química Física y Analítica, Universidad de Oviedo, Av. Julián Clavería 8, 33006 Oviedo, Spain
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  surname: Torre
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  surname: Costa-Rama
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  organization: Departamento de Química Física y Analítica, Universidad de Oviedo, Av. Julián Clavería 8, 33006 Oviedo, Spain
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  givenname: Henri P A
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  surname: Nouws
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  surname: Delerue-Matos
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  organization: REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Dr. António Bernardino de Almeida 431, 4200-072 Porto, Portugal
BackLink https://www.ncbi.nlm.nih.gov/pubmed/33008005$$D View this record in MEDLINE/PubMed
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Keywords biogenic amines
electroanalysis
biosensor
histamine
bacteria
immunosensor
screen-printed electrode
electrochemical sensor
food analysis
Language English
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This article is dedicated to the memory of Professor Agustín Costa-García.
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Snippet Food spoilage is caused by the development of microorganisms, biogenic amines, and other harmful substances, which, when consumed, can lead to different health...
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SubjectTerms 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
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Title Screen-Printed Electrode-Based Sensors for Food Spoilage Control: Bacteria and Biogenic Amines Detection
URI https://www.ncbi.nlm.nih.gov/pubmed/33008005
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Volume 10
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