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Application of Raman Spectroscopic Methods in Food Safety: A Review Petersen, Marlen; Yu, Zhilong; Lu, Xiaonan

Abstract

Food detection technologies play a vital role in ensuring food safety in the supply chains. Conventional food detection methods for biological, chemical, and physical contaminants are labor-intensive, expensive, time-consuming, and often alter the food samples. These limitations drive the need of the food industry for developing more practical food detection tools that can detect contaminants of all three classes. Raman spectroscopy can offer widespread food safety assessment in a non-destructive, ease-to-operate, sensitive, and rapid manner. Recent advances of Raman spectroscopic methods further improve the detection capabilities of food contaminants, which largely boosts its applications in food safety. In this review, we introduce the basic principles of Raman spectroscopy, surface-enhanced Raman spectroscopy (SERS), and micro-Raman spectroscopy and imaging; summarize the recent progress to detect biological, chemical, and physical hazards in foods; and discuss the limitations and future perspectives of Raman spectroscopic methods for food safety surveillance. This review is aimed to emphasize potential opportunities for applying Raman spectroscopic methods as a promising technique for food safety detection.

Item Metadata

Title
Application of Raman Spectroscopic Methods in Food Safety: A Review
Creator
Petersen, Marlen; Yu, Zhilong; Lu, Xiaonan
Contributor
University of British Columbia. Food, Nutrition and Health Program
Publisher
Multidisciplinary Digital Publishing Institute
Date Issued
2021-06-08
Description
Food detection technologies play a vital role in ensuring food safety in the supply chains. Conventional food detection methods for biological, chemical, and physical contaminants are labor-intensive, expensive, time-consuming, and often alter the food samples. These limitations drive the need of the food industry for developing more practical food detection tools that can detect contaminants of all three classes. Raman spectroscopy can offer widespread food safety assessment in a non-destructive, ease-to-operate, sensitive, and rapid manner. Recent advances of Raman spectroscopic methods further improve the detection capabilities of food contaminants, which largely boosts its applications in food safety. In this review, we introduce the basic principles of Raman spectroscopy, surface-enhanced Raman spectroscopy (SERS), and micro-Raman spectroscopy and imaging; summarize the recent progress to detect biological, chemical, and physical hazards in foods; and discuss the limitations and future perspectives of Raman spectroscopic methods for food safety surveillance. This review is aimed to emphasize potential opportunities for applying Raman spectroscopic methods as a promising technique for food safety detection.
Subject
SERS; Raman imaging; micro-Raman spectroscopy; food hazards; rapid detection
Genre
Article
Type
Text
Language
eng
Date Available
2021-07-09
Provider
Vancouver : University of British Columbia Library
Rights
CC BY 4.0
DOI
10.14288/1.0400108
URI
http://hdl.handle.net/2429/78899
Affiliation
Land and Food Systems, Faculty of; Non UBC
Citation
Biosensors 11 (6): 187 (2021)
Publisher DOI
10.3390/bios11060187
Peer Review Status
Reviewed
Scholarly Level
Faculty
Rights URI
https://creativecommons.org/licenses/by/4.0/
Aggregated Source Repository
DSpace

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CC BY 4.0