Biosensing Strategies to Monitor Contaminants and Additives on Fish, Meat, Poultry, and Related Products
Zenebe Tadesse Tsegay, Elahesadat Hosseini, Teresa D’Amore, Slim Smaoui, Theodoros Varzakas
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.