colorimetric nanosensor for food spoilage detection

Aim and background: unsafe food in any form can result in foodborne diseases and other health ailments. consumer demands for fresher foods with less maintenance, minimal processing, easy preparation and ready to-eat, make food quality control an important challenge. food industry is always looking for more innovative and accurate ways to monitor the food safety and quality control of final products. analytes detection techniques which are currently used are high-cost, and time-consuming, and require professional experts and specialized tools. hence, the simple, selective, and sensitive sensors are needed to provide real time and in-situ detection of food spoilage.colorimetric nanosensors are highly attractive due to their sensitivity and precise detecting of several specific physical or chemical reagent in packaged foods. these cost-effective and portable use colorimetric nanosensors, which offer considerable enhancements in speed, selectivity, and sensitivity in comparison with conventional techniques.these colorimetric nanosensors are usually placed as labels on food containers and identify the changes in ph, gaseous compounds, etc., and convert these detected changes into a response. these response signals are usually a color reaction that can be easily measured and are related to the freshness of the food. these sensors are indicators that change their color to show the quality of the food and work by reacting with the substances released by the food when it is spoiled.conclusion: thus, the colorimetric nanosensors which can efficiently detect various elements such as food freshness, spoilage, toxicity, quality, etc. could prevent unwanted wastage. and also, overcome the problems of consuming spoiled foods.