| Biosensors used in the processing of dairy products in relation to safety and quality control |
| Paper ID : 1136-NICAME1402 |
| Authors: |
|
nazila mofakham zarifi *, behzad bahramian tabriz university |
| Abstract: |
| In the current World Trade Organization (WTO) system, since our food supply comes from different sources around the world, there is a need for safe management system(s) throughout the entire food supply chain. This becomes especially critical for perishable food products such as milk and most dairy products. The quality of milk and milk products is evaluated through periodic chemical and microbiological analysis that includes the use of common techniques such as titration, chromatography, spectrophotometry, electrophoresis, etc. These methods are slow, time-consuming, expensive, require highly trained operators (in some cases), and are not easily monitored, and some require previous extraction or sample steps that increase analysis time. In addition, these methods are less useful for monitoring or rapid detection of food. Therefore, there is a need for powerful food analytical tools such as biosensors. Biosensors are a subgroup of chemical sensors that are analytical devices consisting of a biological recognition element (such as an enzyme, antibody, receptor or microorganism) along with a chemical or physical transducer (electrochemical, mass, optical and thermal). These devices are a promising tool for food analysis due to the possibility of fulfilling the demand that classical analysis methods do not answer. Measurements made with biosensors are sensitive and selective due to the extraordinary nature of biological interactions. In this article, the use of biosensors in quality control or quality assurance of milk and milk products is briefly reviewed. |
| Keywords: |
| Biosensor, enzyme, antibody, chemical sensors |
| Status : Paper Accepted (Poster Presentation) |
