REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Dr. António Bernardino de Almeida 431, 4200-072 Porto, Portugal.
Departamento de Química Física y Analítica, Universidad de Oviedo, Av. Julián Clavería 8, 33006 Oviedo, Spain.
Biosensors (Basel). 2020 Sep 30;10(10):139. 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.
食品腐败是由微生物、生物胺和其他有害物质的发展引起的，这些物质在食用后会导致不同的健康问题。通过评估食品生产和供应链中的安全性和新鲜度，可以避免食源性疾病。食品分析的常规方法通常涉及较长的分析时间和复杂的仪器，并在集中式实验室中进行。在这种情况下，基于丝网印刷电极 (SPE) 的传感器因其具有易用性和便携性等优势特征而变得越来越重要，这使其能够在即时需求场景中进行快速分析。本文综述了基于 SPE 的传感器在食品安全和新鲜度评估中的应用，重点介绍了细菌和生物胺的测定。在讨论了 SPE 作为换能器的特性之后，描述了导致重要和常见食源性疾病的主要细菌和生物胺。然后，讨论了用于分析食品样品中这些细菌和生物胺的基于 SPE 的传感器，并比较了检测限、分析时间和样品类型等几个参数。
