Background Food safety, which is the primary goal of food analysis, is a worldwide health concern to both humans and animals. Thus, this topic is of substantial interest to food science researchers. The development of analytical methods and techniques to ensure food safety is thriving, particularly as consumers have increasing concerns regarding the content and safety of their food supply. Conventional methods of food analysis, including mass spectroscopy (MS), high-performance liquid chromatography (HPLC), enzyme-linked immunosorbent assay (ELISA), gas chromatography (GC), and capillary electrophoresis (CE), are time-consuming, labor intensive, and require skilled technicians. Therefore, there is an urgent need to develop sustainable, high-efficiency, reliable, and cost-effective methods for rapid analysis and safety inspections of food products. Scope and approach This review describes the latest developments in the field of food safety monitoring using microfluidic methods. Challenges and future perspectives of microfluidics are also discussed. Key findings and conclusions Microfluidics and microfluidic analytical devices blaze a new way for rapid and efficient detection of foodborne pathogens, allergens, toxins, heavy metals, pesticide residue, additives, and other chemical and physical contaminants. Portability, miniaturization, and a significantly reduced sample/reagent volume make microfluidic technology an ideal choice for field use, particularly in resource-limited areas.
- Food analysis
- Food safety