Recent advancements in chemosensors for the detection of food spoilage.

• Sensitivity, selectivity, quick response time and reproducibility of chemosensors make them suitable for the practical world. • Natural pigments are well adapted to be exploited in colorimetric sensors to monitor the freshness of fish and meat. • The novel piezosensors could execute many operational principles simultaneously in an integrative multisystem. • Fabrication of dual-function fluorescence probes to detect food spoilage will be in demand in the future. • Modern scientists are working on novel electrochemical sensors to detect multiple analytes simultaneously. The need for reliable sensors has become a major requirement to confirm the quality and safety of food commodities. Chemosensors are promising sensing tools to identify contaminants and food spoilage to ensure food safety. Chemosensing materials are evolving and becoming potential mechanisms to enable onsite and real-time monitoring of food safety. This review summarizes the information about the basic four types of chemosensors (colorimetric, optical, electrochemical, and piezoelectric) employed in the food sector, the latest advancements in the development of chemo-sensing mechanisms, and their food applications, with special emphasis on the future outlook of them. In this review, we discuss the novel chemosensors developed from the year 2018 to 2022 to detect spoilage in some common types of food like fish, meat, milk, cheese and soy sauce. This work will provide a fundamental step toward further development and innovations of chemosensors targeting different arenas in the food industry. [ABSTRACT FROM AUTHOR]