Biosensor technology is changing the methodology used to detect or characterize many microorganisms and/or their metabolites of importance to food microbiologists and the food industry. Biosensors have been developed to monitor the freshness of meat and fish. ATP and glucose concentrations have been monitored as well as continuous control operations in food processing. Enzyme‐substrate transformations, DNA or RNA hybridizations and antibody‐antigen interactions are examples of the types of molecules used in biosensor systems. Instrumentation coupled to the biological molecules and measuring the changes that occur include reactions on simple ion‐sensing electrodes, as well as complex chips, optical fibers or piezoelectric crystals. In most cases, data can be obtained within a few minutes on very small amounts of compounds. However, the long term stability of the biological molecules involved in these procedures presents a major stumbling block. Partially or completely disposable devices are under consider
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