ABSTRACT
Biosensors can be used for identifying, recording, and measuring allergens, microbes, and various chemical components, such as lipids, sugars, amino acids, alcohols, and specific end metabolites produced as a result of a biochemical reaction ascribed to the food degradation processes. Biosensors vary from chemical sensors by receptor; in the case of chemical sensors, the identifiable receptor is a chemical compound, whereas in the case of biosensors, the receptor is composed of either organic or biological material like RNA, DNA, microbes, hormones, nucleic acids, antigens, or antibodies. The main advantage of using electrochemical-based biosensors is the benefit of using both analytical electrochemical techniques and biological recognition process specificity. Edible sensors can be successfully used to detect food spoilage. They were developed by using natural-based biodegradable materials that do not impact the health of humans, even when used on a long-term basis. Microbial-based biosensors were explored regarding longer response time, less detection response, and sensitivity limits. A sensor based on the nucleic acid approach is the prime focus of this research. The gene-based sensors were developed for detecting food spoilage microbes, and they can be electrochemical or optical or mass-sensitive or microgravimetric techniques with approaches using multiplex polymerase chain reaction. These bacteriophage-based sensors were specifically used for particular bacteria, and by using this selectivity, phage typing is extensively developed for differentiating between various strains of specific bacterial species.
