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Application of Biosensors on the Detection of Food Contaminants and...
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Application of Biosensors on the Detection of Food Contaminants and Toxins

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (31 March 2025) | Viewed by 2733

Special Issue Editor

Prof. Dr. Xianlong Zhang

E-Mail Website
Guest Editor
College of Food Science, Northeast Agricultural University, Harbin 150030, China
Interests: food safety assay; dairy quality and safety; biosensors; portable detection devices

Special Issue Information

Dear Colleagues,

Food safety is a major issue because of the prevalence of food contaminants, toxins, and other potentially harmful substances. Therefore, the development of rapid and effective detection methods is essential to ensure food safety. However, traditional detection methods usually require precise equipment, professional operators, and complex operation steps, meaning that it is hard to meet the requirements of rapid analysis. Recently, biosensors have been increasingly applied in food safety analysis due to their advantages of simple operation, fast response, and portability. Emerging biosensors (such as optical and electrochemical) integrated with portable detection devices may provide a promising tool for on-site detection of food contaminants and toxins.

This Special Issue, entitled “Application of Biosensors on the Detection of Food Contaminants and Toxins”, aims to collect high-quality research focusing on the latest advances and biosensing technologies for food safety detection. We encourage the submission of original high-quality research papers and comprehensive reviews related to the applications of biosensors in the detection of food contaminants and toxins.

Prof. Dr. Xianlong Zhang
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • biosensors
  • portable detection devices
  • food safety analysis
  • food contaminants
  • toxins
  • SERS
  • optical
  • electrochemical

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Published Papers (3 papers)

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Research

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14 pages, 3165 KiB  
Article
A Molecularly Imprinted Fluorescence Sensor for the Simultaneous and Rapid Detection of Histamine and Tyramine in Cheese
by Xinpei Li, Zhiwei Wu, Hui Cao, Tai Ye, Liling Hao, Jinsong Yu, Min Yuan and Fei Xu
Foods 2025, 14(9), 1475; https://doi.org/10.3390/foods14091475 - 23 Apr 2025
Viewed by 367
Abstract
Based on dual-template molecular imprinting polymerization technology, a fluorescent molecularly imprinted polymer doped with CdSe/ZnS quantum dots was developed to construct a “Turn-on” fluorescence sensor for the rapid, sensitive, and specific detection of two biogenic amines. The biogenic amines bind to the quantum [...] Read more.
Based on dual-template molecular imprinting polymerization technology, a fluorescent molecularly imprinted polymer doped with CdSe/ZnS quantum dots was developed to construct a “Turn-on” fluorescence sensor for the rapid, sensitive, and specific detection of two biogenic amines. The biogenic amines bind to the quantum dots, which eliminates surface defects and enhances the fluorescence emission intensity of the quantum dots. By optimizing both the polymerization and detection processes, the results demonstrate that the sensor can detect biogenic amines within the range of 0.01–10 mmol/L, with a low detection limit of 14.57 μmol/L and a detection time of only ten minutes. Moreover, the sensor is cost-effective and does not require specialized instrument operation, offering a practical approach for the rapid detection of biogenic amines in complex food matrices. This study advances the development of simultaneous recognition and rapid detection technologies for multiple target molecules. Full article
(This article belongs to the Special Issue Application of Biosensors on the Detection of Food Contaminants and Toxins)
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14 pages, 7305 KiB  
Article
Functionalized MXene (Ti3C2TX) Loaded with Ag Nanoparticles as a Raman Scattering Substrate for Rapid Furfural Detection in Baijiu
by Jian Chen, Xiaoyu Cao, Wei Liu, Jianghua Liu, Liang Qi, Minmin Wei and Xuan Zou
Foods 2024, 13(19), 3064; https://doi.org/10.3390/foods13193064 - 26 Sep 2024
Cited by 2 | Viewed by 1279
Abstract
Furfural is an essential compound that contributes to the distinctive flavor of sauce-flavored Baijiu. However, traditional detection methods are hindered by lengthy and complex sample preparation procedures, as well as the need for expensive equipment. Therefore, there is an urgent need for a [...] Read more.
Furfural is an essential compound that contributes to the distinctive flavor of sauce-flavored Baijiu. However, traditional detection methods are hindered by lengthy and complex sample preparation procedures, as well as the need for expensive equipment. Therefore, there is an urgent need for a new approach that allows rapid detection. In this study, we developed a novel surface-enhanced Raman spectroscopy (SERS) substrate by constructing MXene (Ti3C2TX) @Ag nanoparticles (Ag NPs) through an electrostatic attraction method. The MXene (Ti3C2TX) @Ag NPs were successfully fabricated, with adsorbed NaCl-treated Ag NPs uniformly absorbed on the surface of MXene (Ti3C2TX), creating high-density distributed SERS “hot spots”. The prepared substrate demonstrated excellent sensitivity, uniformity, repeatability, and long-term stability, with a low detectable concentration of 10−9 M for R6G (Rhodamine 6G) and an enhancement factor of up to 7.08 × 105. When applied for the in situ SERS detection of furfural in Baijiu, the detection limit was as low as 0.5 mg/L. Overall, the proposed method offers rapid, low-cost, and sensitive quantitative analysis, which is significant not only for detecting furfural in Baijiu but also for identifying hazardous substances and distinguishing between authentic and counterfeit Baijiu products. Full article
(This article belongs to the Special Issue Application of Biosensors on the Detection of Food Contaminants and Toxins)
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Review

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23 pages, 3566 KiB  
Review
Significance of Whole-Genome Sequencing for the Traceability of Foodborne Pathogens: During the Processing of Meat and Dairy Products
by Kai Dong, Danliangmin Song, Shihang Li, Xu Wang, Lina Dai, Xiaoyan Pei, Xinyan Yang and Yujun Jiang
Foods 2025, 14(8), 1410; https://doi.org/10.3390/foods14081410 - 18 Apr 2025
Viewed by 314
Abstract
The complexity of tracing foodborne pathogens in the food chain has increased significantly due to the long and complicated chain, the involvement of numerous links, and the presence of various types of pathogens at different stages and environments. Traditional typing techniques are not [...] Read more.
The complexity of tracing foodborne pathogens in the food chain has increased significantly due to the long and complicated chain, the involvement of numerous links, and the presence of various types of pathogens at different stages and environments. Traditional typing techniques are not sufficient to meet the requirements of tracing pathogens in the food chain. Whole-Genome Sequencing (WGS) has gradually become an important technological tool for characterizing and tracing pathogens in the food chain due to comprehensive information, speed, and superior discriminatory power. This paper provides an overview of the advantages of WGS and its application in foodborne pathogen traceability. This paper focused on foodborne pathogen contamination pathways during the processing of animal foods in commercial restaurant kitchens and the potential contamination of milk, milk powder, and other dairy products by pathogens during processing in the dairy industry chain and environments. Improper handling practices during meat processing (i.e., using cloths, washing hands without soap, and cleaning boards with knives) were a critical point of foodborne pathogen cross-contamination in commercial kitchen premises. However, in dairy products, contamination of pathogens in raw milk was the main cause of foodborne disease outbreaks. Therefore, preventing the contamination of pathogens in food should not only be focused on hygiene measures during processing and in environments but also on the quality and hygiene of raw materials to prevent the spread of foodborne pathogens throughout the entire production chain. Further, Whole-Metagenome Sequencing and DNA sequence markers are considered to be the future direction of WGS. The purpose of this work is to promote the wider application of WGS during the processing of meat and dairy products and provide theoretical support for the rapid investigation and accurate traceability of foodborne pathogen outbreaks in food. Full article
(This article belongs to the Special Issue Application of Biosensors on the Detection of Food Contaminants and Toxins)
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