Guidelines for Raman spectroscopy and imaging techniques in food safety analysis

Abstract

Ensuring the highest standards of food quality and safety is crucial for maintaining human health. This requires the creation of sophisticated and highly sensitive techniques for detecting and identifying food pollutants. Raman spectroscopy, known for its rapidity, simplicity, sensitivity, and noninvasive characteristics, has become a prominent method in the field of food safety and quality analysis. This review discusses in detail the fundamental principles, instruments, methodology, and data processing techniques of Raman spectroscopy. It specifically emphasizes the practical applications of Raman spectroscopy in assessing foodborne pathogens, toxic gases in spoiled foods, and monitoring the translocation of pesticide in plants. Finally, we discussed the development trend and challenges of Raman spectroscopy in the field of food safety analysis, aiming to provide an accessible and practical guide. This review article equips readers with essential insights into conducting and understanding Raman spectroscopy experiments, thereby contributing to development in the field of food safety analysis.