The proposal is based on the development of an electronic tongue-like sensor for the evaluation of histamine in food products (the focus is on meat products, as they are most often subject to poor hygiene during production, processing and transport). Using a single ultra-sensitive electrochemical sensor, it is possible to measure the concentration of histamine, a representative compound for assessing the level of freshness (the caution level for histamine is 50 ppm, while the maximum allowed levels vary from 200 ppm to 500 ppm). This electronic language will ensure on-site quality control of food products, from producer to seller and to consumer, providing information on the condition of food along the distribution chain. To validate the sensor, tests were undertaken on real samples, purchased from commercial stores. 7 samples of different types of meat were tested: 1 fresh chicken sample, 1 fresh pork sample, 1 fresh beef sample, 1 pork and beef minced meat sample, 1 fresh pork sausage sample, 1 fresh pork sample smoked chicken and 1 sample of altered pork. The most important result obtained is the development of the sensor based on non-specific molecular imprinting, with graphene and thiophene electropolymerized onto Au support. This sensor represents an extension of the research project towards the “lab-on-a-chip” field. Even if the detection limit for histamine is relatively high (around 80 ppm), the manufacturing technique allows the immobilization of several distinct molecules on a small area of ​​sensorial support. In this sense, together with SC MGM Star Construct SRL (as third party), two models of supports for electrochemical sensors were established (Fig. below) and tested.
