사람이 섭취하는 식품 내의 항생제, 알레르기 유발 물질, 병원균 및 기타 오염물질의 수준을 모니터링하기 위해서는, 빠르고 정확하며 저렴한 비용으로 테스트 해야 한다. 이러한 문제 중 일부를 해결하기 위해 지난 10-15년 동안 진보된 기술(label-free biosensor assays)이 개발되어 왔다. 이 면역감지키트들은 실시간 측정이 가능하고, 높은 수준의 자동화를 제공하며, 향상된 처리율과 민감도를 가지고 있다. 또한, 기존의 방법과 비교하여 가격이 저렴하고, 덜 복잡하며, 분석 시간을 단축시켜주는 사용자 친화 적 키트이다. 이 리뷰에서는 면역감지키트의 장단점, 그리고 미래의 식품안전검사에서의 사용성에 관한 것에 대해 논의해 볼 것이다.

To monitor the levels of antimicrobials, allergens, pathogens and other contaminants in foods meant for human consumption, it is imperative to have quick, accurate and low-cost tests. Advanced techniques (e.g. label-free biosensor assays) have been developed over the past 10–15 years to solve some of these problems. As biosensors, immunosensors can provide real-time measurements, a high degree of automation, and improved throughput and sensitivity. By comparison with conventional methods, immunosensors are less expensive, less sophisticated physicochemical instruments that require less time for analysis while also being more user-friendly. In this review, we discuss our current knowledge about immunosensors, their strengths and weaknesses, as well as the future of these biosensors in food safety.

ABSTRACT
Optical immunosensors
Nanomaterials in optical immunosensors
Wave fiber-optic immunosensors
Surface Plasmon Resonance (SPR)immunosensor
Electrochemical immunosensors
Potentiometric Immunosensors
Conductimetric immunosensors
Amperometric immunosensors
Acoustic wave immunosensors
Piezoelectrical immunosensors
Cantilever-based immunosensors
Conclusion and future perspectives
국문요약
References

• Frank Daliri(Department of Agriculture Biotechnology, Kwame Nkrumah University of Science and Technology, Private Mail Bag, University Post Office)
• Agnes Achiaa Aboagye(Root and Tuber Division, Council for Scientific and Industrial Research-Crops Research Institute)
• Vincent Kyei-Baffour(Toxicology Unit, Department of Chemistry, Council for Scientific and Industrial Research- Food Research Institute)
• Fazle Elahi(Department of Food Science and Biotechnology, Kangwon National University)
• Ramachandran Chelliah(Department of Food Science and Biotechnology, Kangwon National University)
• Eric Banan-Mwine Daliri(Department of Food Science and Biotechnology, Kangwon National University) Correspondence to