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Foods 2014, 3(3), 491-510; doi:10.3390/foods3030491
Review

Past, Present and Future of Sensors in Food Production

Received: 15 May 2014; in revised form: 18 July 2014 / Accepted: 21 July 2014 / Published: 19 August 2014
(This article belongs to the Special Issue Biosensors and Food Safety)
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Abstract: Microbial contamination management is a crucial task in the food industry. Undesirable microbial spoilage in a modern food processing plant poses a risk to consumers’ health, causing severe economic losses to the manufacturers and retailers, contributing to wastage of food and a concern to the world’s food supply. The main goal of the quality management is to reduce the time interval between the filling and the detection of a microorganism before release, from several days, to minutes or, at most, hours. This would allow the food company to stop the production, limiting the damage to just a part of the entire batch, with considerable savings in terms of product value, thereby avoiding the utilization of raw materials, packaging and strongly reducing food waste. Sensor systems offer major advantages over current systems as they are versatile and affordable but need to be integrated in the existing processing systems as a process analytical control (PAT) tool. The desire for good selectivity, low cost, portable and usable at working sites, sufficiently rapid to be used at-line or on-line, and no sample preparation devices are required. The application of biosensors in the food industry still has to compete with the standard analytical techniques in terms of cost, performance and reliability.
Keywords: food; pathogens; biosensors food; pathogens; biosensors
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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MDPI and ACS Style

Adley, C.C. Past, Present and Future of Sensors in Food Production. Foods 2014, 3, 491-510.

AMA Style

Adley CC. Past, Present and Future of Sensors in Food Production. Foods. 2014; 3(3):491-510.

Chicago/Turabian Style

Adley, Catherine C. 2014. "Past, Present and Future of Sensors in Food Production." Foods 3, no. 3: 491-510.

Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert