Excelsior Correspondent
HARIDWAR, Aug 2: A detailed article on biosensors written by experts at Patanjali Yogpeeth has been published in the reputed international journal ‘Microchemical Journal’ under the caption ‘Biosensors for detection of pesticide residue, mycotoxins and heavy metals in fruits and vegetables: A concise review’.
Contributors to the article were-Acharya Balkrishan, Amita Kumari, Ashwani Kumar, Vedpriya Arya, Anush Chauhan, Navneet Kumar Upadhyay, Ishita Guleria, Ryszard Amarowicz, Dinesh Kumar and Kamil Kuca.
In a handout Patanjali Yogpeeth has stated that they take great pride in the dedicated works of their scientists.
It further stated that the work of Patanjali organisations will not only advance sustainable agriculture and ensure food safety but will also significantly contribute to sustainable global development.
Food control is extremely difficult in today’s global market era. Biosensors can quickly, reliably and affordably detect food contaminants.
In the article major food contaminants are outlined along with their adverse effects on humans. Also biosensor-mediated approaches for detecting food contaminants are summarized and most advantageous methods are suggested and opportunities are highlighted.
The detrimental consequences of food contaminants have put human health and food security at risk, making food security a critical concern for sustainable global development.
An excerpt from the article clearly expresses: “Food safety aims to prevent food hazards in farm and throughout the supply chain. Fruit and vegetable consumption has been rising because of their health benefits, however, due to presence of contaminants they are also linked to a number of food borne illnesses. Monitoring pesticide residues in fruits and vegetables is a serious problem since they can have a substantial impact on public health and safety. Globally, the issue of heavy metal contamination is becoming worse. Heavy metals can readily be absorbed by vegetable roots and build up in high concentrations in the edible portions of plants, thus posing a severe threat. In contrast, mycotoxins’ detrimental effects on health have sparked the interest of researchers in recent years. Mycotoxins most frequently linked to fruits include ochratoxin A, aflatoxins, patulin, and Alternaria toxins. Fruits and vegetables can become contaminated due to several factors, but farming methods are the primary contributory factor.”
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