“…3,11,14,16 Foodborne pathogen detection in food product after processing but before consumption is essent ial to protect consumers from infection or even from fatalities. Sensors that are currently being investigated for their suitability to detect pathogens include impedance-based sensor, cell-based sensor, fiber-optic, 1,6,12,22,23 surface plasmon resonance sensor, 4,5,13,20,21 potentiometric, amperometric, quartz-crystal microbalance, etc. 3,16,21 Many of those sensors are fabricated to perform a specific task, i.e., to detect a specific chemical or biological molecule.…”