Food microbiologists are not yet able to monitor food and beverage production on-line with a device as simple and straight-forward as a pH meter. Most microbiological evaluations are limited by traditional labor intensive and time-consuming plating techniques. Test results are usually obtained after the product has left the manufacturer. The commercial development of biosensors for food analysis appears to be a long-term realization, however food microbiological and quality testing could benefit from the automation implicit in sensor technology. Current and future developments may include a miniature array of biosensors to rapidly perform, with high reproducibility, specificity, and sensitivity, various analytical techniques. Biosensors theoretically can be used to detect any compound of interest, be it a bacterial antigen, toxin, byproduct of microbial contamination, spoilage precursor, or additive adulterant. The following aspects of biosensors will be discussed: definitions and the evolution of various types of sensors; requirements for the food industry; currently available biosensors and their applications; advantages offered by and future uses of biosensors; and some problems in their commercial development.
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