Nanomaterial‐based biosensors for sensing key foodborne pathogens: Advances from recent decades

Comprehensive Reviews in Food Science and Food Safety - Tập 19 Số 4 - Trang 1465-1487 - 2020
Ruyuan Zhang1, Tarun Belwal1, Li Li1, Xingyu Lin1, Yanqun Xu1,2, Zisheng Luo1,3,2
1College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang, University, Hangzhou, People’s Republic of China
2Ningbo Research Institute, Zhejiang University, Ningbo, People’s Republic of China
3Fuli Institute of Food Science, Hangzhou, People’s Republic of China

Tóm tắt

Abstract

Foodborne pathogen contamination has become a severe threat to human health. Traditional methods for foodborne pathogen detection have several disadvantages, including long detection time, low sensitivity, and low selectivity. The emergence of multiple excellent nanomaterials enables the construction of novel biosensors for foodborne pathogen detection. Based on the outstanding properties of nanomaterials, the novel biosensors possess the advantages of sensitivity, specificity, rapidity, accuracy, and simplicity. The present review comprehensively summarizes the advanced biosensors, including electrochemical, colorimetric, fluorescent, and surface enhanced Raman scattering biosensors for sensing key foodborne pathogens in recent decades. Furthermore, several issues are identified for further exploration, and possible directions for the development of biosensors are discussed.

Từ khóa


Tài liệu tham khảo

10.1007/s00604-018-2696-7

10.1073/pnas.1619302114

10.1021/nl202877r

10.1039/c2ay25675d

10.3390/s18093158

Bhunia A. K., 2008, Advances in food and nutrition research, 1

10.2217/fmb.14.61

10.3934/microbiol.2017.3.529

10.1039/b914738a

10.1016/j.vetmic.2004.07.008

10.1021/acs.nanolett.5b02837

10.1016/j.nantod.2016.12.013

10.1007/s00604-017-2184-5

10.1002/adma.201902333

10.1134/S1061934815040152

10.1128/CMR.00022-13

10.1063/1.4919968

10.1021/cr030698

10.1016/j.aca.2019.07.028

10.1016/j.msec.2019.110113

10.1016/j.snb.2009.09.054

10.1038/nprot.2012.141

10.1016/j.trac.2015.10.018

10.1021/acs.jafc.8b02164

10.1039/C4CC07474B

10.1039/C3SC52875H

10.1007/s00604-016-2017-y

10.1016/j.bios.2017.06.025

10.1002/adfm.200901639

10.1080/09540100701666857

10.1016/j.carbpol.2016.10.025

10.1016/j.bios.2015.11.043

10.1016/S1748-0132(07)70016-6

10.1166/jbn.2013.1575

10.1016/j.bios.2016.10.029

10.1016/j.colsurfb.2019.110349

10.1002/anie.201001428

10.1016/j.addr.2009.11.013

10.1016/j.marpolbul.2017.02.070

10.1021/nl1000086

10.1371/journal.pmed.1001921

10.1103/PhysRevLett.78.1667

10.1111/j.1365-2672.2011.05040.x

10.1039/C9NA00491B

10.1016/j.bios.2017.01.007

10.1016/j.bios.2006.06.036

10.1016/j.bios.2018.07.050

10.1002/anie.200700269

10.1016/j.snb.2007.10.035

10.1007/s00216-019-01991-z

10.1016/j.talanta.2010.12.042

10.1021/acsami.6b15185

10.1016/j.bios.2016.12.007

10.1007/s00604-019-3282-3

10.1088/1361-6528/aaea36

10.1016/j.apcatb.2017.01.071

10.1038/ncomms1546

10.1016/j.foodcont.2017.05.032

10.1039/c2ay05764f

10.1021/acs.langmuir.6b04502

10.1016/j.biotechadv.2008.05.007

10.1007/s11664-019-07343-y

10.1021/acs.jafc.9b03414

10.1021/jf063600b

10.1021/cr030698

10.1021/acs.analchem.6b02797

10.1021/acs.analchem.7b01942

10.1016/S1286-4579(02)01552-6

10.1126/science.1104274

10.1111/jam.14285

10.1016/j.foodcont.2019.06.023

10.1016/j.bioelechem.2019.02.005

10.1126/science.275.5303.1102

10.1016/j.bios.2019.04.002

Paniel N., 2019, Detection of Salmonella in food matrices, from conventional methods to recent aptamer‐sensing technologies, Foods (Basel, Switzerland), 8

10.1016/j.bios.2019.01.033

10.1021/acsnano.8b06094

10.1039/c0cc05517d

10.1039/c002690p

10.1016/j.snb.2017.08.127

10.1021/acsami.6b06674

10.3389/fmicb.2019.01138

10.1016/j.snb.2017.08.160

10.1016/j.bios.2018.10.066

10.1016/j.snb.2017.03.090

10.1021/acsanm.9b01223

Rosi N. L., 2010, Nanostructures in biodiagnostics, ChemInform, 36, 1547

10.1016/j.trac.2015.12.017

10.1016/j.bios.2018.01.023

10.1038/nrm1153

10.1039/c2nr11837h

10.1021/nl501709s

10.1002/anie.200503873

10.3201/eid1701.P11101

10.1016/j.amepre.2015.09.018

10.1016/j.aca.2012.09.010

10.1021/acssensors.8b00063

10.1016/j.bios.2014.09.059

10.1007/s00604-018-2749-y

10.1016/j.talanta.2018.10.024

10.3389/fsufs.2018.00074

10.1016/j.snb.2011.10.035

10.1039/c3an00026e

10.1021/ac049442

10.1016/j.talanta.2015.03.052

10.1016/j.bios.2014.03.036

10.1002/smll.201603370

10.1021/acscatal.7b00199

10.3390/s150203435

10.1002/smll.201801588

10.1016/j.semcdb.2009.01.013

10.1016/j.biotechadv.2009.12.004

10.1016/j.snb.2018.09.092

Wan J. Z., 2016, Signal‐off impedimetric immunosensor for the detection of Escherichia coli O157:H7, Scientific Reports, 6

10.1002/anie.201412294

10.1021/bc060255n

10.1016/j.bios.2013.05.061

World Health Organization. (2017).The burden of foodborne diseases in the WHO European region. Retrieved fromhttp://www.euro.who.int/en/health-topics/disease-prevention/food-safety/publications/2017/the-burden-of-foodborne-diseases-in-the-who-european-region-2017

10.1111/j.1365-2621.2010.02531.x

10.1021/acs.analchem.8b04314

10.1016/j.nantod.2014.04.002

10.1007/s11426-015-5518-3

10.1016/j.colsurfb.2017.05.047

10.1021/acs.jafc.9b03414

10.1016/j.peptides.2017.05.010

10.1021/acsami.6b08566

10.1016/j.foodcont.2016.06.046

10.1002/adma.201804838

10.3390/s90705534

10.1021/acsanm.7b00301

Xu X. H., 2017, Exploiting pH‐regulated dimer‐tetramer transformation of concanavalin A to develop colorimetric biosensing of bacteria, Scientific Reports, 7

10.1021/nn800836f

10.1016/j.talanta.2015.09.006

10.1016/j.bios.2016.07.106

10.2116/analsci.33.659

10.1039/C8SC04637A

10.1021/ac101739b

10.1016/j.bios.2011.10.021

10.1002/anie.200902090

10.1021/acs.jafc.9b03400

Zhang D. D., 2016, The use of a novel nanoLuc‐based reporter phage for the detection of Escherichia coli O157: H7, Scientific Reports, 6

10.1016/j.bios.2015.07.033

10.1016/j.bios.2019.111476

10.1016/j.vibspec.2006.02.001

10.1021/ac401966d

10.1016/j.foodcont.2019.106806

10.1002/cbic.200800282

10.1021/acs.chemrev.5b00428

10.1016/j.snb.2018.08.078

10.1016/j.bios.2018.10.006

10.3168/jds.2017-13362

10.1016/j.bios.2018.06.005

10.1021/ac402935p

10.1016/j.aca.2014.07.024

10.1007/s00604-017-2572-x

10.1016/j.bios.2012.12.030

10.1007/s00604-017-2573-9

10.1002/adma.201800426

10.1093/intimm/dxl101

10.1021/acs.chemrev.7b00668