Applications of biosensors to analysis and quality control of foods: an overview [electronic resource].

Includes references.

Biosensors have been described as the offspring of the marriage of biology and electronics. A biosensor is an analytical device consisting of a biocatalyst (enzyme. cell or tissue) and a chemical or physical transducer (electrochemical. mass, optical and thermal) which can convert a biological or biochemical signal or response into a quantifiable electrical signal. Modern biosensors evolved from the combination of the aforementioned two disciplines. with electronics/ information technology exemplified by micro circuits and optical fibers. and biology exemplified by molecular biology in the form of enzymes and antibodies. Biosensors technology provides a new, substrate specific method enabling repeated measurements and possibility of on-fine analysis for the process control in the food industry. It is obvious that on-line measurement is very important for the quality control and quality assurance (QC/QA) and hazard analysis at critical control point (HACCP). It IS worth to mention that biosensors arc very important analytical tools to detect any intended pollution of drinking water' via bioterrorism, Biosensors are characterized by easy operation, rapid response and long stability. Such advantages suggested that biosensors can be used as economical analytical tools in the area of food analysis and quality control. The present article deals mainly with the applicability of biosensors in the area of food analysis and quality control. For instance, many components in foods can be determined by means of biosensors. Meanwhile, the most important applications of biosensors in the area of food quality control include: microorganisms detection, sensory analysis, electronic tongue and nose, quality control of modified atmosphere packages, fish freshness analysis, meat and milk quality.

Summary in Arabic.