Contribution of Nanomaterials to the Development of Electrochemical Aptasensors for the Detection of Antimicrobial Residues in Food Products

The detection of antimicrobial residues in food products of animal origin is of utmost importance. Indeed antimicrobial residues could be present in animal derived food products because of animal treatments for curative purposes or from illegal use. The usual screening methods to detect antimicrobial residues in food are microbiological, immunological or physico-chemical methods. The development of biosensors to propose sensitive, cheap and quick alternatives to classical methods is constantly increasing. Aptasensors are one of the major trends proposed in the literature, in parallel with the development of immunosensors based on antibodies. The characteristics of electrochemical sensors (i.e., low cost, miniaturization, and portable instrumentation) make them very good candidates to develop screening methods for antimicrobial residues in food products. This review will focus on the recent advances in the development of electrochemical aptasensors for the detection of antimicrobial residues in food products. The contribution of nanomaterials to improve the performance characteristics of electrochemical aptasensors (e.g., Sensitivity, easiness, stability) in the last ten years, as well as signal amplification techniques will be highlighted.

Automated summary

The detection of antimicrobial residues in food products of animal origin is crucial, with microbiological, immunological, and physico-chemical methods being the usual screening methods. The development of biosensors, especially aptasensors and immunosensors based on antibodies, provides sensitive, cheap, and quick alternatives to classical methods. The characteristics of electrochemical sensors make them ideal candidates for developing screening methods for antimicrobial residues in food products, with advances in nanomaterials and signal amplification techniques improving their performance characteristics.