ABSTRACT
The dairy industry is one of the many industries that are concerned with the occurrence of pathogenic bacteria, where a pathogenic microbe further leads to a destructive influence on human health. The food-borne outbreaks of diseases from bacterial pathogen contamination and chemicals are very common around the world. Improper pasteurization and even incidents of the presence of contaminating microbes after pasteurization occurs most often. Dairy products are consumed in large volumes so infrequent contamination of commercially distributed products may end up in several sicknesses. Biosensors can help in the analysis of food quality. Biosensors facilitate to hold out the procedures that are selective, sensitive, rapid, cost-efficient, and moveable. These devices are excellent substitutes for the current conservative techniques. The current trend is a biosensor application within the food processing discipline. The fundamental principle, biosensor development, history, and their classification are discussed in this chapter. Primary contaminants in food processing can be identified with the use of biosensors.
