Rapid Identification of Different Pathogenic Spore-Forming Bacteria in Spice Powders Using Surface-Enhanced Raman Spectroscopy and Chemometrics-Reference-Cited by-同舟云学术

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Rapid Identification of Different Pathogenic Spore-Forming Bacteria in Spice Powders Using Surface-Enhanced Raman Spectroscopy and Chemometrics

Published:2022-06-06 Issue:10 Volume:15 Page:2810-2820
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Liu Shijie,Zhu Yaodi,Li Miaoyun,Liu Weijia,Zhao Lijun,Ma YangYang,Xu Lina,Wang Na,Zhao Gaiming,Liang Dong,Yu Qiuying

Funder

the 13th Five-Year National Key Research and Development Program

National Outstanding Youth Science Fund Project of National Natural Science Foundation of China

the project funded by the Chinese Postdoctoral Science Foundation

National Science and Technology Infrastructure Program

Program on Industrial Technology System of National Soybean

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

https://link.springer.com/content/pdf/10.1007/s12161-022-02326-y.pdf

Reference41 articles.

1. Banerjee M, Sarkar PK (2004) Growth and enterotoxin production by sporeforming bacterial pathogens from spices. Food Control 15:491–496. https://doi.org/10.1016/j.foodcont.2003.07.004

2. Berry ME, Kearns H, Graham D, Faulds K (2021) Surface enhanced Raman scattering for the multiplexed detection of pathogenic microorganisms: towards point-of-use applications. Analyst. https://doi.org/10.1039/D1AN00865J

3. Bo YB, Cho HY, Hwang HJ, Mah JH, Liu Y, Tang J, Kang DH (2011) Optimization and evaluation of heat-shock condition for spore enumeration being used in thermal-process verification: differential responses of spores and vegetative cells of Clostridium sporogenes to heat shock. Food Sci Biotechnol 20:751–757. https://doi.org/10.1007/s10068-011-0105-7

4. Evelin W, Dorota K, Aneta K, Monika K-G, Joanna N-J, Ewa R, Weronika M, Marta APP, Jacek HRW, Agnieszka K (2017) Surface-enhanced Raman spectroscopy introduced into the International Standard Organization (ISO) regulations as an alternative method for detection and identification of pathogens in the food industry. Anal Bioanal Chem 2:1–13. https://doi.org/10.1007/s00216-016-0090-z

5. Gizaw Z (2019) Public health risks related to food safety issues in the food market: a systematic literature review. Environ Health Prev Med 24:68. https://doi.org/10.1186/s12199-019-0825-5

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