Nanomaterial interfaces designed with different biorecognition elements for biosensing of key foodborne pathogens

Abstract

Foodborne diseases caused by pathogen bacteria are a serious problem toward the safety of human life in a worldwide. Conventional methods for pathogen bacteria detection have several handicaps, including trained personnel requirement, low sensitivity, laborious enrichment steps, low selectivity, and long‐term experiments. There is a need for precise and rapid identification and detection of foodborne pathogens. Biosensors are a remarkable alternative for the detection of foodborne bacteria compared to conventional methods. In recent years, there are different strategies for the designing of specific and sensitive biosensors. Researchers activated to develop enhanced biosensors with different transducer and recognition elements. Thus, the aim of this study was to provide a topical and detailed review on aptamer, nanofiber, and metal organic framework–based biosensors for the detection of food pathogens. First, the conventional methods, type of biosensors, common transducer, and recognition element were systematically explained. Then, novel signal amplification materials and nanomaterials were introduced. Last, current shortcomings were emphasized, and future alternatives were discussed.

Mesoporous Silica Nanoparticles-Enhanced Microarray Technology for Highly Sensitive Simultaneous Detection of Multiplex Foodborne Pathogens

“…According to the World Health Organization (WHO), an estimated 600 million people worldwide suffer from foodborne pathogens, with approximately 420,000 deaths each year . These illnesses are caused by consuming food contaminated with bacteria, viruses, parasites, and even fungi . Symptoms of foodborne illnesses can range from nausea, vomiting, diarrhea, abdominal pain, fever, and severe dehydration, resulting in organ damage …”

“…2 These illnesses are caused by consuming food contaminated with bacteria, viruses, parasites, and even fungi. 3 Symptoms of foodborne illnesses can range from nausea, vomiting, diarrhea, abdominal pain, fever, and severe dehydration, resulting in organ damage. 4 Common foodborne pathogens, primarily bacteria, include Escherichia coli O157:H7 (E. coli O157:H7), Salmonella Typhimurium (S. Typhimurium), Listeria monocytogenes (L. monocytogenes), Shigella sonnei (S. sonnei), Campylobacter jejuni (C. jejuni), Clostridium perfringens (C. perfringens), and Vibrio parahemolyticus (V. parahemolyticus).…”