Surface enhanced Raman spectroscopy (SERS): A novel reliable technique for rapid detection of common harmful chemical residues |
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| Affiliation: | 1. School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China;2. Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China;3. Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Center, Guangzhou 510006, China;4. Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland;1. Faculty of Geosciences and Environmental Engineering, Southwest Jiaotong University, Chengdu, Sichuan, 610031, China;2. Centro de Estudos de Materiais, Departamento de Química, Instituto de Ciências Exatas, Universidade Federal de Juiz de Fora, Campus Universitário s/n, CEP 36036-900, Juiz de Fora, Brazil;3. Department of Chemistry, University of Victoria, PO Box 3055, Victoria, BC, V8W 3V6, Canada;4. Centre for Advanced Materials and Related Technology, University of Victoria, V8W 2Y2, Canada;1. College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, 266003, China;2. Fujian Provincial Key Laboratory Of Breeding Lateolabrax Japonicus, Ningde, Fujian, 355299, China;3. Department of Chemical Engineering, University of Washington, Seattle, WA, 98195, USA;4. Institute of Quartermaster Engineering and Technology, Academy of Military Sciences PLA China, Beijing, 100010, China;1. School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China;2. Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China;3. Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China;4. Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland |
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| Abstract: | BackgroundThe irrational usage of chemical substances including pesticides and drugs in agricultural and food production is a significant food safety issue due to its residues. Therefore, the detection of harmful residues in foods is an indispensable step for guaranteeing the consumer's health. Conventional methods, such as HPLC, GC-MS and LC-MS are accurate enough, but they fail to meet the requirements of the modern industry for rapid and on-line detection. Novel reliable techniques should thus be developed as alternatives.Scope and approachIn this review, fundamentals of surface-enhanced Raman spectroscopy (SERS) is introduced. Recent advances in its usage for detecting harmful chemical residues in agricultural products including pesticides, antibiotics and β2-adrenergic agonists are discussed by two typical ways of detection improvement, and the advantages of SERS are addressed. Finally, future trends to routine use of SERS applications in harmful residues are presented.Key findings and conclusionsSERS is a promising detection technique for the detection of common harmful chemical residues with merits of simple sampling, rapid data collection and non-destructiveness. Despite rapid developments in the technology, there is much studies should be done before SERS could be used as a daily tool for the industry. |
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| Keywords: | Surface-enhanced Raman spectroscopy Food Harmful residues Pesticide Antibiotic |
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