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Immunosensors for Food Safety: Current Trends and Future Perspectives
Frank Daliri,Agnes Achiaa Aboagye,Vincent Kyei-Baffour,ELAHI MD FAZLE,CHELLIAH RAMACHANDRAN,Eric Banan-Mwine Daliri 한국식품위생안전성학회 2019 한국식품위생안전성학회지 Vol.34 No.6
To monitor the levels of antimicrobials, allergens, pathogens and other contaminants in foods meant for human consumption, it is imperative to have quick, accurate and low-cost tests. Advanced techniques (e.g. label-free biosensor assays) have been developed over the past 10?15 years to solve some of these problems. As biosensors, immunosensors can provide real-time measurements, a high degree of automation, and improved throughput and sensitivity. By comparison with conventional methods, immunosensors are less expensive, less sophisticated physicochemical instruments that require less time for analysis while also being more user-friendly. In this review, we discuss our current knowledge about immunosensors, their strengths and weaknesses, as well as the future of these biosensors in food safety.
Inactivation of Foodborne Pathogens by Lactic Acid Bacteria
Frank Daliri,Agnes Achiaa Aboagye,Eric Banan-Mwine Daliri 한국식품위생안전성학회 2020 한국식품위생안전성학회지 Vol.35 No.5
The problems caused by foodborne pathogens are not only a concern to the food industry but also with regard to global public health. Over the years, fermentation technology has proved to be one of the cheapest and safest methods for inactivating and controlling pathogenic microorganisms in food. Scientific evidence shows that lactic acid bacteria fermentation exerts significant antimicrobial effect against pathogenic bacteria and viruses. Lactic acid bacteria metabolites such as organic acids, bacteriocins and hydrogen peroxides have adverse effects on foodborne pathogens which lead to their inhibition. These compounds do not only cause physical injuries, but also have significant effects on the pathogens' gene expression. Furthermore, the presence of lactic acid bacteria in food provides nutritional competition among foodborne pathogens, and all these factors together suppress their growth. This study reviews our current knowledge of the antimicrobial abilities of lactic acid bacteria, their molecular mechanisms, and their application for inactivating foodborne pathogens.