Fluorescence-Based Sensing Assay for Point of Care Detection of Healthcare Parameters in Food Samples

Abstract

Nowadays, awareness and concern regarding food safety are growing publicly in developing countries across the world. Various factors like sickness, misery and even death are caused by contaminated food consumption. The increasing population across the globe increases food consumption. To overcome the gaps between the demand and supply of food products, people practice adulterating the food products (urea in milk). This work reports the synthesis of a solution-phase system containing fluorophores (FITC: act as indicator and Rubpy, serves as a reference) and enzymes (urease) for the real-time monitoring of samples. A color sensor-based device (CSD) has been developed and used to analyze the pH (4-9 pH) and urea (0-70 mM) in milk. The results obtained on CSD were cross-referenced on FOS simultaneously and found to be suitable for detecting degradation and urea adulteration in milk. © The Electrochemical Society