Food safety applications

Food poisoning, an acute gastrointestinal condition, is caused by pathogens and chemical toxins. The common methods currently used for determining biological sources of food poisoning include culture-based methods, immunoassays, and polymerase chain reaction. Chromatographic methods, texture, and smell are explored in quantification of chemical sources of food poisoning. These methods are time consuming and could be devastating in situations where rapid diagnosis is needed. Sources of food poisonings, regulations, and standard methods used in quantification were examined in this chapter. Furthermore, advances in quantification of pathogens and toxic chemicals in food using portable devices with focus on smartphone were discussed. Detection of light intensity using the smartphone camera is the commonly adopted approach. Other methods such as wirelessly connecting smartphone to other devices were explored. Regardless of advances, gaps still exist in smartphone application to food safety.