Food safety aspects of carbon dots: a review

Abstract

Discovered in 2004, carbon dots have garnered a major attention due to their unique optical properties, nanoscale size, and cost-effectiveness. Their potential uses are applicable for bioimaging, electronics, and the food industry. Carbon dots are promising tools for detecting contaminants, identifying harmful bacteria, and monitoring essential nutrients. Here, we review the safety risks associated with applying carbon dots in the food industry, focusing on their integration into global food safety frameworks. We highlight recent advancements in the detection capabilities of carbon dots, showcasing their sensitivity and specificity in identifying foodborne pathogens and contaminants. We discuss strategies to mitigate potential health risks, such as optimizing carbon dot synthesis to minimize their toxicity and ensuring thorough regulatory assessments. Current research shows that carbon dots improve food safety, but research is needed to address safety concerns and ensure consumer confidence.