食品分析是监测食品质量以进行公共卫生风险评估的关键要素。基于环保和绿色技术的 CQD 因其毒性最小而受到广泛需求，而不是使用化学制备的碳源进行食品分析。碳量子点（CQD）代表了一组创新的荧光纳米材料，具有光致发光、毒性最小、水溶性高和生物相容性强等特性。它们的多功能性扩展到传感器技术、生物医学和光催化等领域的各种应用。本文回顾了当前与使用食品副产品作为碳源相关的挑战，不仅提高了废物的价值，而且有利于食品安全检测。将 CQD 集成到食品技术中进行食品安全分析对经济和环境产生了巨大影响。此外，还描述了 CQD 的合成、毒性、应用和表征的详细信息以及简要的概念概述。特别对食品添加剂、食源性致病菌、重金属离子、农药残留等检测进行了阐述。此外，还讨论了其优点和缺点，重点是它们在这个新兴研究领域的未来前景。该综述的结论是，食物残留成分的使用与多种毒性作用有关，这些残留物的积累会导致许多疾病，如癌症、神经系统疾病、生殖疾病、心血管和关节炎。此外，食物垃圾产生的碳源通过π-π*和n-π*相互作用与氧、氢和氮等其他官能团相互作用。总体而言，了解残留成分的荧光猝灭机制在食品检测领域具有重要意义，因为它可以为设计具有成本效益的低毒性荧光探针提供见解。版权所有 © 2023。由 Elsevier Ltd 出版。

Food analysis is a key element in monitoring food quality for risk assessment concerning public health. Instead of using chemically prepared carbon sources for food analysis, eco-friendly and green technology based CQDs are in great demand due to their least toxicity. Carbon quantum dots (CQDs) represent an innovative group of fluorescent nanomaterials, possessing characteristics like photoluminescence, minimal toxicity, high water solubility, and a strong affinity for biocompatibility. Their versatility extends to various applications in fields like sensor technology, biomedicine, and photocatalysis, among other areas. This paper reviews the current challenges related to the use of food by-products as a source of carbon not only enhances the value of waste but also facilitates food safety detection. The integration of CQDs into food technology for food safety analysis shows a great impact on the economy and environment. Furthermore, the details of synthesis, toxicity, application, and characterization of CQDs were also described along with a brief conceptual overview. Particularly, the detection of food additives, food-borne pathogens, heavy metal ions, and pesticide residues was also elaborated. Furthermore, the advantages and the drawbacks are also discussed, with an emphasis on their future prospects in this emerging research field. This review concluded that the use of food residual components has been associated with several toxic effects and accumulation of these residues leads to many disorders like cancer, neurological disorder, reproductive disease, cardiovascular and arthritis. Moreover, the carbon source produced from food waste interacted with other functional groups like oxygen, hydrogen, and nitrogen through π- π* and n- π* interactions. Overall, understanding the mechanism of fluorescence quenching of residual components is of great interest in the field of food detection, as it can provide insights into the design of cost-effective fluorescence probes with low toxicity.Copyright © 2023. Published by Elsevier Ltd.