Determination Methods of the Risk Factors in Food Based on Nanozymes: A Review
Yihan Lang, Biao Zhang, Danfeng Cai, Wanjun Tu, Jingyi Zhang, Xuping Shentu, Zihong Ye, Xiaoping Yu
Abstract
Food safety issues caused by foodborne pathogens, chemical pollutants, and heavy metals have aroused widespread concern because they are closely related to human health. Nanozyme-based biosensors have excellent characteristics such as high sensitivity, selectivity, and cost-effectiveness and have been used to detect the risk factors in foods. In this work, the common detection methods for pathogenic microorganisms, toxins, heavy metals, pesticide residues, veterinary drugs, and illegal additives are firstly reviewed. Then, the principles and applications of immunosensors based on various nanozymes are reviewed and explained. Applying nanozymes to the detection of pathogenic bacteria holds great potential for real-time evaluation and detection protocols for food risk factors.