Advances in surface‐enhanced Raman spectroscopy technology for detection of foodborne pathogens
Afang Zhu, Shujat Ali, Tianhui Jiao, Zhen Wang, Qin Ouyang, Quansheng Chen
Comprehensive Reviews in Food Science and Food Safety
Abstract
Rapid control and prevention of diseases caused by foodborne pathogens is one of the existing food safety regulatory issues faced by various countries and has received wide attention from all sectors of society. The development of rapid and reliable detection methods for foodborne pathogens remains a hot research area for food safety and public health because of the limitations of complex steps, time-consuming, low sensitivity, or poor selectivity of commonly used methods. Surface-enhanced Raman spectroscopy (SERS), as a novel spectroscopic technique, has the advantages of high sensitivity, selectivity, rapid and nondestructive detection and has exhibited broad application prospects in the determination of pathogenic bacteria. In this study, the enhancement mechanisms of SERS are briefly i