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Past, present and future of sensors in food production

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Show simple item record Adley, Catherine C. 2015-06-26T11:11:58Z 2015-06-26T11:11:58Z 2014
dc.description peer-reviewed en_US
dc.description.abstract Microbial contamination management is a crucial task in the food industry. Undesirable microbial spoilage in a modern food processing plant poses a risk to consumers’ health, causing severe economic losses to the manufacturers and retailers, contributing to wastage of food and a concern to the world’s food supply. The main goal of the quality management is to reduce the time interval between the filling and the detection of a microorganism before release, from several days, to minutes or, at most, hours. This would allow the food company to stop the production, limiting the damage to just a part of the entire batch, with considerable savings in terms of product value, thereby avoiding the utilization of raw materials, packaging and strongly reducing food waste. Sensor systems offer major advantages over current systems as they are versatile and affordable but need to be integrated in the existing processing systems as a process analytical control (PAT) tool. The desire for good selectivity, low cost, portable and usable at working sites, sufficiently rapid to be used at-line or on-line, and no sample preparation devices are required. The application of biosensors in the food industry still has to compete with the standard analytical techniques in terms of cost, performance and reliability. en_US
dc.language.iso eng en_US
dc.publisher MDPI en_US
dc.relation.ispartofseries Foods;3, pp. 491-510
dc.subject food en_US
dc.subject pathogens en_US
dc.subject biosensors en_US
dc.title Past, present and future of sensors in food production en_US
dc.type info:eu-repo/semantics/article en_US
dc.type.supercollection all_ul_research en_US
dc.type.supercollection ul_published_reviewed en_US
dc.identifier.doi 10.3390/foods3030491
dc.rights.accessrights info:eu-repo/semantics/openAccess en_US

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