“…Therefore, there are many SERS studies of food analysis that are based on these substrates, especially favored by researchers in the chemistry/engineering areas (including food science) because of lack of capacity to fabricate sophisticated substrates. The use of Au and Ag colloids has been demonstrated in the detection of food additives, notably sodium benzoate, β‐hydroxy‐β‐methylbutanoic acid (HMB), L‐carnitine, N‐methylglycocyamine (Podstawka and others ), monosodium glutamate (Peica and others ), butylated hydroxyanisole (Yao and others ), Ponceau 4R (Xie and others ) and the chemical contaminants tricyclazole (Tang and others ), methamidophos (Xie and others ), omethoate, dimethoate (Guerrini and others ), nitrofurans (Xie and others ), melamine (Zhang and others ). The LOD varied from 2 ppb to 10 ppm, mainly depending on the composition and size of the colloids, chemical structure of analytes, and sample preparation and analysis procedures.…”