Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada.
Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, McGill University, Saint-Anne-de-Bellevue, QC H9X 3V9, Canada.
Biosensors (Basel). 2021 Jun 8;11(6):187. doi: 10.3390/bios11060187.
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.
食品检测技术在确保供应链中的食品安全方面发挥着至关重要的作用。传统的用于生物、化学和物理污染物的食品检测方法劳动强度大、成本高、耗时且常常改变食品样本。这些局限性促使食品行业需要开发更实用的食品检测工具，以检测所有三类污染物。拉曼光谱可以以非破坏性、易于操作、灵敏和快速的方式提供广泛的食品安全评估。拉曼光谱方法的最新进展进一步提高了食品污染物的检测能力，这在很大程度上促进了其在食品安全中的应用。在这篇综述中，我们介绍了拉曼光谱、表面增强拉曼光谱 (SERS) 和微拉曼光谱和成像的基本原理；总结了近年来用于检测食品中生物、化学和物理危害的最新进展；并讨论了拉曼光谱方法在食品安全监测方面的局限性和未来展望。这篇综述旨在强调将拉曼光谱方法作为一种有前途的食品安全检测技术的潜在应用机会。
