Advances in surface‐enhanced Raman spectroscopy technology for detection of foodborne pathogens

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 introduced, then the characteristics and properties of liquid-phase, rigid solid-phase, and flexible solid-phase are categorized. Furthermore, a comprehensive review of the advances in label-free or label-based SERS strategies and SERS-compatible techniques for the detection of foodborne pathogens is provided, and the advantages and disadvantages of these methods are reviewed.Finally, the current challenges of SERS technology applied in practical applications are listed, and the possible development trends of SERS in the field of foodborne pathogens detection in the future are discussed.

Lateral Flow Strip Biosensors for Foodborne Pathogenic Bacteria via Direct and Indirect Sensing Strategies: A Review

“…47,48 Surface-enhanced Raman scattering (SERS), as an ultrasensitive sensing technique, has been demonstrated to be able to detect single molecules. 49 Compared with fluorescence techniques, SERS has greater potential for multiplex analysis due to narrower peak widths in the collected Raman spectra. 50 Raman reporter molecules such as 4-mercaptobenzoic acid (MBA) and 5,5′dithiobis(2-nitrobenzoic acid) (DTNB) are attached to nanomaterial labels, and the Raman signal is greatly enhanced due to electromagnetic and chemical enhancement effects.…”

“…A Raman signal has the advantages of high specificity and good stability for target quantification. , Surface-enhanced Raman scattering (SERS), as an ultrasensitive sensing technique, has been demonstrated to be able to detect single molecules . Compared with fluorescence techniques, SERS has greater potential for multiplex analysis due to narrower peak widths in the collected Raman spectra .…”

ZnO@Ag-Functionalized Paper-Based Microarray Chip for SERS Detection of Bacteria and Antibacterial and Photocatalytic Inactivation

“…Commonly used bacterial identification techniques include plate culture, polymerase chain reaction (PCR), gene chip, second-generation sequencing technology, immunological detection, etc. 2,3 Each of these methods has its own advantages, but they cannot be unified in terms of flexibility, ease of operation, accuracy, and low cost. 4−6 Surface-enhanced Raman scattering (SERS) is a phenomenon in which when an electromagnetic field on the surface of a precious metal-enhanced substrate is placed close to nanoparticles (NPs) such as gold and silver, it significantly amplifies the intrinsic molecular vibrational fingerprint (i.e., Raman spectrum) of the detected object.…”

“…In routine food inspection, accurate and sensitive detection of pathogenic microbial contamination is essential. Commonly used bacterial identification techniques include plate culture, polymerase chain reaction (PCR), gene chip, second-generation sequencing technology, immunological detection, etc. , Each of these methods has its own advantages, but they cannot be unified in terms of flexibility, ease of operation, accuracy, and low cost. − …”

Synthesis of γ-Cyclodextrin-Reduced Fe(III) Nanoparticles with Peroxidase-like Catalytic Activity for Bacteriostasis of Food

“…Common pathogens responsible for food poisoning include Escherichia coli , Staphylococcus aureus , Salmonella , Shigella , and others . Unfortunately, these pathogens can cause human illness . Traditional methods of controlling foodborne bacteria involve physical techniques or food additives in the food industry .…”