Application of biosensors in aflatoxins detection in food: a review

Abstract

Purpose

Food safety is among the most important topics in the world. According to WHO guidelines, aflatoxins are one of the most hazardous food toxins. Therefore, their detection in food products seems crucial due to health problems. The purpose of this paper is to discuss the different types of biosensors in aflatoxin determination.

Design/methodology/approach

Traditional detection methods are time consuming and expensive. As fast and accurate detection is important in monitoring food contaminants, alternative analytical methods would be essential. Biosensors are the intelligent design of sensitive sensors for precise detection of toxins in a short time. Various biosensors are being applied for aflatoxins detection in food products with many advantages over the traditional methods.

Findings

Biosensors are cost-effective, stable and have possessed high selectivity, specificity and accuracy in aflatoxins detection. Applying biosensors has been increased recently, so biosensing methods (optical, electrochemical, piezoelectrical, immunosensors, surface plasmon resonance and calorimetric) are discussed along with their advantages in this article.

Research limitations/implications

More efforts should be occurred to detect and decrease the aflatoxins by biosensors, and some traits like accuracy and selectivity would be the purpose of future projects. The combination of various techniques would also help in toxin detection issue in food products, so high efforts in this regard are also required for the upcoming years.

Originality/value

This article also reviews different types of biosensors simultaneously and explains their specificity for aflatoxin determination in different food products and also the future trends and requirements.

Citation

Narjabadi Fam, S. and Massoud, R. (2023), "Application of biosensors in aflatoxins detection in food: a review", Nutrition & Food Science, Vol. 53 No. 8, pp. 1344-1359. https://doi.org/10.1108/NFS-10-2022-0339