Abstract: Nanozymes are an emerging nanomaterial with enzyme-like characteristics. Due to their attractive features such as higher stability, easier modification and mass production, lower cost, and more tunable and tailored properties compared with natural enzymes, nanozymes have been widely used in sensing, bioimaging, antibacterial treatment, cancer therapy and environmental protection in the past few years. In this review, we summarize the major types of nanozymes and their enzyme-like characteristics and mechanisms of action. Emphasis is put on the construction of nanozyme-based sensors and the current status of their application in food safety detection, mainly including pesticides, veterinary drugs, inorganic ions, mycotoxins, foodborne pathogens, illegal food additives, and phenolic pollutants. In addition, the challenges and future directions in the application for nanozymes in this field are briefly discussed.

Key words: nanozyme; catalysis; biosensor; food assay; rapid detection