Biosensors and Bioelectronics 26 (2010) 1178–1194 Contents lists available at ScienceDirect Biosensors and Bioelectronics journal homepage: www.elsevier.com/locate/bios Review Recent advances in recognition elements of food and environmental biosensors: A review Bieke Van Dorst a,b,∗ , Jaytry Mehta a,b , Karen Bekaert b , Elsa Rouah-Martin a,b , Wim De Coen a,d , Peter Dubruel c , Ronny Blust a , Johan Robbens a,b a University of Antwerp, Department of Biology, Laboratory of Ecophysiology, Biochemistry and Toxicology, Groenenborgerlaan 171, 2020 Antwerp, Belgium b Institute for Agricultural and Fisheries research (ILVO), Ankerstraat 1, 8400 Oostende, Belgium c Ghent University, Polymer Chemistry & Biomaterials Group, Krijgslaan 281 (Building S4), 9000 Ghent, Belgium d European Chemicals Agency (ECHA), Annankatu 18, 00120 Helsinki, Finland article info Article history: Received 30 April 2010 Received in revised form 8 July 2010 Accepted 11 July 2010 Available online 17 July 2010 Keywords: Recognition elements Biosensor Phage Nucleic acid Molecular imprinted polymer (MIP) abstract A sensitive monitoring of contaminants in food and environment, such as chemical compounds, toxins and pathogens, is essential to assess and avoid risks for both, human and environmental health. To accomplish this, there is a high need for sensitive, robust and cost-effective biosensors that make real time and in situ monitoring possible. Due to their high sensitivity, selectivity and versatility, affinity-based biosensors are interesting for monitoring contaminants in food and environment. Antibodies have long been the most popular affinity-based recognition elements, however recently a lot of research effort has been dedicated to the development of novel recognition elements with improved characteristics, like specificity, stability and cost-efficiency. This review discusses three of these innovative affinity-based recognition elements, namely, phages, nucleic acids and molecular imprinted polymers and gives an overview of biosensors for food and environmental applications where these novel affinity-based recognition elements are applied. © 2010 Elsevier B.V. All rights reserved. Contents 1. Introduction .......................................................................................................................................... 1179 2. Main text ............................................................................................................................................. 1180 2.1. Phages ........................................................................................................................................ 1180 2.1.1. Advantages and limitations ........................................................................................................ 1180 2.1.2. Food and environmental applications .............................................................................................. 1182 2.1.3. Transduction ........................................................................................................................ 1182 2.1.4. Immobilization of the recognition element ........................................................................................ 1183 2.2. Nucleic acids .................................................................................................................................. 1183 2.2.1. Advantages and limitations ........................................................................................................ 1185 2.2.2. Food and environmental applications .............................................................................................. 1186 2.2.3. Transduction ........................................................................................................................ 1186 2.2.4. Immobilization of the recognition element ........................................................................................ 1187 2.3. MIPs ........................................................................................................................................... 1187 2.3.1. Advantages and limitations ........................................................................................................ 1189 2.3.2. Food and environmental applications .............................................................................................. 1190 2.3.3. Transduction ........................................................................................................................ 1190 2.3.4. Immobilization of the recognition element ........................................................................................ 1191 3. Summary and conclusions ........................................................................................................................... 1191 Acknowledgements .................................................................................................................................. 1192 References ........................................................................................................................................... 1192 ∗ Corresponding author at: Groenenborgerlaan 171, B-2020 Antwerp, Belgium. Tel.: +32 3 265 33 50; fax: +32 3 265 34 97. E-mail address: Bieke.vandorst@ua.ac.be (B. Van Dorst). 0956-5663/$ – see front matter © 2010 Elsevier B.V. All rights reserved. doi:10.1016/j.bios.2010.07.033