Research Progress in Electrochemical Aptamer-Based Sensors for Salmonella Detection

Salmonella is an important cause of foodborne diseases worldwide, with a high detection rate in fresh meat. Rapid, accurate and sensitive detection of Salmonella is crucial in safeguarding food safety and people’s health. Electrochemical aptamer-based sensors, integrating the advantages of both aptamers and electrochemical sensors in terms of recognition specificity and sensitivity, attract much attention, thus having the potential for application in qualitative and quantitative detection of Salmonella. However, most existing reviews focus on the preparation process of sensors, while little information is available regarding the correlation between the structure and properties of Salmonella, leading to the lack of a direct theoretical basis for the design and improvement of sensors. Therefore, based on the structure and properties of Salmonella, this article establishes its internal connection with aptamer-based sensors, and summarizes the electrode modification materials, aptamer fixation on the working electrode, the signal sensing strategies and the signal amplification strategies, in order to provide a reference for the rapid detection of Salmonella and other foodborne pathogenic bacteria.