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Advances, limitations, and considerations on the use of vibrational spectroscopy towards the development of management decision tools in food safety

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Abstract

Food safety and food security are two of the main concerns for the modern food manufacturing industry. Disruptions in the food supply and value chains have created the need to develop agile screening tools that will allow the detection of food pathogens, spoilage microorganisms, microbial contaminants, toxins, herbicides, and pesticides in agricultural commodities, natural products, and food ingredients. Most of the current routine analytical methods used to detect and identify microorganisms, herbicides, and pesticides in food ingredients and products are based on the use of reliable and robust immunological, microbiological, and biochemical techniques (e.g. antigen–antibody interactions, extraction and analysis of DNA) and chemical methods (e.g. chromatography). However, the food manufacturing industries are demanding agile and affordable analytical methods. The objective of this review is to highlight the advantages and limitations of the use of vibrational spectroscopy combined with chemometrics as proxy to evaluate and quantify herbicides, pesticides, and toxins in foods.

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  1. Daniel Cozzolino and James Chapman contributed equally to writing this article.

Authors and Affiliations

  1. The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, St. Lucia, Brisbane, QLD, 4072, Australia

    Daniel Cozzolino

  2. School of Science, RMIT University, GPO Box 2476, Melbourne, VIC, 3001, Australia

    James Chapman

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Cozzolino, D., Chapman, J. Advances, limitations, and considerations on the use of vibrational spectroscopy towards the development of management decision tools in food safety. Anal Bioanal Chem 416, 611–620 (2024). https://doi.org/10.1007/s00216-023-04849-7

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