Biosensing Strategies to Monitor Contaminants and Additives on Fish, Meat, Poultry, and Related Products

Abstract

Biosensors have emerged as highly sensitive, rapid, and specific tools for detecting food safety hazards, particularly in perishable products, such as fish, meat, and poultry. These products are susceptible to microbial contamination and often contain additives intended to improve shelf life and flavor, which may pose health risks to consumers. Recent advances in biosensor technologies integrated with smartphones, artificial sensing systems, 3D printing, and the Internet of Things (IoT) offer promising solutions for real-time monitoring. This review explores the types, mechanisms, standardization approaches, and validation processes of biosensors used to detect contaminants and additives in animal-based food products. Furthermore, the paper highlights current challenges, technical limitations, and future perspectives regarding the broader implementation of biosensors in modern food safety monitoring systems.

Keywords: biosensor; fish; meat; monitoring; quality; standardization.

Figure 3

Typical biosensors and their mechanism of sensing. (a) Illustration of the stepwise glucose biosensor preparation process and electrochemical measurement of glucose reduction in fresh meat (GCE = glassy carbon electrode; MWCNt = multi-walled carbon nanotubes; CHi = chitosan; BSA = bovine serum albumin; GOx = Glucose oxidase; GA = glutaraldehyde) (reproduced from Uwimbabazi et al. [22] with permission from the Journal of Food Analytical Methods, copyright 2017). (b) Multi-pathogen detection strategy in meat samples using a fiber optic sensor with PCR confirmation (Sal = Salmonella; EC = E. coli; Lm = L. monocytogenes; AF = Afucosylation) (reproduced from Ohk and Bhunia [4] with permission from Food Microbiology, copyright 2013). (c) Paper-based DNA biosensor for Campylobacter detection using a biotinylated probe, streptavidin-HRP dot blot read-out, and functionalized biotin-Si-NPs amplification (biotin-Si-NPs = biotinylated silica-nanoparticles; HRP = horseradish peroxidase) (reproduced from Vizzini et al. [23] with permission from Biosensors and Bioelectronics, copyright 2021).

Figure 1

Schematic representation of meat and fish sample, target analytes, biorecognition elements, and an analytical method.

Figure 2

Diagram illustrating the detection of biogenic amines in meat samples.

Figure 4

Applications of biosensors in meat and fish samples.

Figure 5

Bioanalytical method validation. (a) Key biosensor validation parameters. (b) Various aspects of bioanalytical method validation (reproduced from Vazvaei-Smith et al. [88] with permission from the AAPS Journal, copyright 2024).