Akademik Veri Yönetim Sistemi
Nanosensors for Environment, Food and Agriculture , Kumar V.,Guleria P.,Ranjan S.,Dasgupta N.,Lichtfouse E., Editör, Springer Nature, Delaware, ss.115-145, 2021
Food safety and quality are important issues for public health. It is essential to ensure them. Foods can be contaminated by contaminants, such as pesticides, which have not been intentionally added to it. Veterinary food contaminants can be classified into two main groups: (i) first group consists of four sub-groups (environmental contaminants, pesticide residues, veterinary drug residues, and migrants from packaging materials); (ii) second group consists of three sub-groups (mycotoxins, food processing contaminants, and chemical reactions. Food contaminants are hazardous on human health, and the effects range from minor gastric problems to major health fatalities. For example, toxic metals such as cadmium and lead, which easily enter the food chain, deplete specific nutrients in the body, which leads to declining immunological defenses, and impair psycho-social faculties, and some pesticides cause neural and kidney damage and are carcinogenic. For this reason, many techniques need to be discovered to monitor food contaminants. These techniques should be reliable and cheap and provide high-throughput measurement. Food safety organizations support and encourage using analytical tools to monitor contaminants in foods and establish limits for food contaminants, called maximum residue limits (MRLs), thus providing food standardization. Sensitive sensors are needed for monitoring and controlling food contaminants. Nanotechnology, which is emerging technology, and nanoparticles nanotechnology used have many benefits due to their unique properties. This technology provides to create or discover very sensitive sensors to control food contaminants. In this chapter, it is summarized about food contaminants and their detection and checking of them with nanosensors. Nanotechnology and sensor combination provide sensitive and reliable tools in determining and monitoring food contaminants.