Nanobiosensors food quality and safety assessment with a focus on the bacterial pathogen
Nanobiosensors food quality and safety assessment with a focus on the bacterial pathogen
Ashkan Hajjafari,1Soheil Sadr,2Narges Lotfalizadeh,3Mansour Bayat,4,*Soroush Partovi Moghaddam,5
1. Department of Clinical Sciences, Faculty of Veterinary Medicine, Science and Research Branch, Islamic Azad University, Tehran, Iran 2. Department of Clinical Sciences, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran 3. Department of Clinical Sciences, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran 4. Department of Pathobiology, Faculty of Veterinary Specialized Science, Science and Research Branch, Islamic Azad University, Tehran, Iran 5. Department of Clinical Sciences, Faculty of Veterinary Medicine, Science and Research Branch, Islamic Azad University, Tehran, Iran
Introduction: Food poisoning is one of the defensive tools that microorganisms use when they use nutrients as a source of growth. It is due to this fact that microbes ruin food, ruin its taste, and can even cause human infection, which can be fatal in some cases. Furthermore, the food industry also has to deal with issues related to the adulteration of foods and the protection of brands. Food adulterants and contaminants at low levels are difficult to detect using routine detection systems. By utilizing nanoparticles as a detection method, a very sensitive method for finding toxic chemicals as well as microorganisms has been developed. With the use of nanosensors, disease-causing bacteria can be detected and treated. Indicators such as time temperature and oxygen content can be used to monitor the freshness of food. Using invisible nanobarcodes, brands can be protected and product authenticity assessed. The overall goal of food security is to be improved through the use of nanosensors that have unique properties. Using nanomaterials as a tool to measure food quality is the focus of this article.
Methods: A substantial amount of research has been conducted during the period between 2000 and 2020 on the assessment of the quality and safety of food, focusing in particular on the use of advanced nanobiosensors in order to detect bacterial pathogens. In order to retrieve relevant studies published during this period, several renowned databases have been used, including Scopus, PubMed, ScienceDirect, and Google Scholar, being among them. A search strategy was used in which published literature related to nanobiosensors for the detection of bacteria in food was downloaded and collected. As a result, various keywords were used during the search, such as "bacterial pathogen detection," "nanobiosensors for food safety," "Nanotechnology in food quality assessment," "microbial contamination detection," and "foodborne illness prevention." It was found that 9750 of the 10,000 studies funded were excluded from the study based on their abstracts, leaving 250 for a thorough assessment. This research selected 50 relevant articles with comprehensive abstracts to advance knowledge in the field of nanobiosensors for detecting bacterial pathogens, particularly in food safety.
Results: Biomarkers such as genetic material or whole bacterial cells are usually used to detect pathogenic bacteria in food materials. It was less time-consuming and more sensitive to isolate deoxyribonucleic acid (DNA) and detect bacteria using nanoparticles instead of conventional methods. Using magnetic iron oxide nanoparticles, the DNA of Listeria monocytogenes was isolated. Polymerase chain reaction (PCR) was used to quantify DNA isolated from milk samples contaminated with L-monocytogenes. A wide variety of bacteria can be detected by using various nanoparticles: iron oxide, bismuth nanofilms, peptide nanotubes, gold, polypyrrole nanowires, and others such as detecting Escherichia coli and Salmonella typhimurium, Staphylococcus aureus, Vibrio parahaemolyticus and Salmonella sp., Bacillus globigii. When exposed to oxygen, packaged food items lose their freshness. The oxidation of antioxidants is facilitated by oxygen, which, in turn, promotes bacterial growth. In order to achieve this, methylene blue/titanium dioxide composite nanomaterials have been developed as colorimetric oxygen indicators.
Conclusion: A nanosensor is capable of rapidly and more effectively detecting microorganisms, toxins, and adulterants than traditional sensors. A nanoparticle can also be very useful for the detection of degradable ingredients in food products, such as vitamins and antioxidants. Additionally, nanoparticles can indicate individual packs' quality and make smart, robust packaging materials. A nanobarcode protects brands from adulteration and prevents counterfeiting. Artificial smell and taste can now be sensed by nanoparticles in electronic noses and electronic tongues in a manner similar to humans. Therefore, nanoparticles have a big impact on the food industry as a whole.