It converts the biochemical signal into a quantifiable electrical signal.
As biological recognition elements, enzymes and antibodies certainly still dominate in the commercial market of biosensors.
Biosensors have a tremendous potential for the detection of microbial contamination in foodstuff and the microarray technology leads to simultaneously detection of different pathogens.
Among the many advantages offered by biosensors in food quality control and processing, these devices can be used for online-line processes or discrete sampling.
A wide range of enzyme biosensors for applications in food analysis have been describe, e.g. for detection of glucose, carbohydrates., ethanol, starch and phenol. In contaminant analysis, enzyme biosensors have largely been used for organophosphorus and carbamate pesticide and herbicide analysis.
The more remarkable characteristics of biosensing devices which converts them in unique attractive options to compete with other technologies in the agriculture and food market including: high selectivity, high sensitivity, short time of analysis, ability to be included in integrated systems, automation easiness, capability of response in real time, versatility allowing the design of ‘a la crate’ devices and low cost.
Biosensors in food analysis
