Biosensors: The Future of Detection

          Two types of biosensors are most commonly used: enzyme sensors and immunosensors. Enzyme sensors make sure that the food quality and nutrients remains the same, while immunosensors detect harmful microbes and pesticides that might ruin the product. Enzyme sensors usually analyze sugars, citric, acetic, ascorbic, and amino acids, and fats, such as triglycerides and glycerol. In order to ensure that an epidemic will not arise, immunosensors test for pathogenic microbial contamination within the food.

 

          Moveover, biosensors can reveal how fresh a produce is, how many nutrients are present, and what types of naturally occuring toxins the food may already have. The food industry benefits from this data because they can exactly know when to ship out their product. In addition, they can generate detailed nutrition labels for their consumers. Biosensors will also identify any unwanted changes that might occur during processing, which allows the company to be aware of their product at all times.

 

Furthermore, biosensors expose the pesticides and antibiotic residue that meat may have been injected with earlier. Certain meat facilities give their animals sex steriods which make these creatures unnaturally big.  Biosensors can expose testerone, metabolites, and other androgens, since these growth promotors do not ethically suit certain companies and families.