The DOI matches its Crossref record; 85 of the 85 references it cites were found in a registry or an index.
Microbial evaluation of raw and processed food products by Visible/Infrared, Raman and Fluorescence spectroscopy
Abstract
Microbial evaluation plays a very important role in food quality evaluation. By providing spectral information relevant to microbial attributes, spectroscopy technology has been introduced and applied for microbial quality evaluation of food products in a rapid and non-destructive way. By mining different range spectral data with appropriate chemometrics, some important microbial quality indicators could be potentially evaluated and quantified.In this review, recent progresses and applications of visible/infrared (Vis/IR), Raman and Fluorescence spectroscopy as efficient and promising tools in replacing traditional time-consuming, tedious, and destructive technologies for detecting spoilage microorganisms in various raw and processed food products are described. The challenges and future researches of these spectroscopy techniques are also suggested.Although spectroscopy technology shows its prosing and potential in evaluating various microbial parameters, some challenges in terms of spectra pre-processing, model calibration and instrument development are still needed to be faced. Much more works are still required to improve the stability and suitability of spectroscopy before implementation in food industry.
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“Currently, there are few reviews of vibrational spectroscopy as it pertains to the microalgae industry [9,17-19]; however, these reviews do not take into account the technological progress and development of on-line/in-line vibrational spectroscopy implemented in bioprocess, pharmaceutical, and liquid and solid food industries [20-28]”
From Microalgal process-monitoring based on high-selectivity spectroscopy tools: status and future perspectives (2018) · cites this paper as [22]
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1 retracted
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RetractedMicrobial contamination of drinking water and disease outcomes in developing regions
Ashbolt, N. J. (2004) · Toxicology · doi:10.1016/j.tox.2004.01.030 · Cited by 1,107
Theory and application of near infrared reflectance spectroscopy in determination of food quality
Cen, H., & He, Y. (2006) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2006.09.003 · Cited by 1,064
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Diagnostic Real-Time PCR for Detection of Salmonella in Food
Malorny, B., Paccassoni, E., Fach, P., et al. (2004) · Applied and Environmental Microbiology · doi:10.1128/aem.70.12.7046-7052.2004 · Cited by 497
Recent technological advances for the determination of food authenticity
Reid, L. M., O’Donnell, C. P., & Downey, G. (2006) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2006.01.006 · Cited by 492
Water crystallization and its importance to freezing of foods: A review
Kiani, H., & Sun, D. (2011) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2011.04.011 · Cited by 469
Self-citationElMasry, G. M., Kamruzzaman, M., Sun, D., et al. (2012) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2010.543495 · Cited by 467
Self-citationFluorescence Spectroscopy Measurement for Quality Assessment of Food Systems—a Review
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Podevin, M., Fotidis, I. A., & Angelidaki, I. (2018) · Critical Reviews in Biotechnology · doi:10.1080/07388551.2017.1398132 · Cited by 34
Metadata
- Authors
- He, H.-J., & Sun, D.-W.
- Affiliations
- University College Dublin (IE)
- Corresponding author
- Sun, Da-Wen
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2015-12
- Volume
- 46
- Issue
- 2
- Pages
- 199-210
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W1893581558
- Cited by
- 101
- References
- 85
- Citations by year
- 2026: 2 · 2025: 9 · 2024: 9 · 2023: 4 · 2022: 5 · 2021: 15 · 2020: 7 · 2019: 23 · 2018: 16 · 2017: 10 · 2016: 1
- FWCI
- 7.03
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Trends in Food Science & Technology (publishedVersion)
- Funders
- Chinese Scholarship Council
- Topics
- Physical Sciences › Chemistry › Analytical Chemistry › Spectroscopy and Chemometric Analyses
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biophysics › Spectroscopy Techniques in Biomedical and Chemical Research
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Keywords
- food spoilage detection, visible and infrared spectroscopy, Raman spectroscopy, fluorescence spectroscopy, non-destructive food analysis, chemometrics, spectral preprocessing, model calibration, rapid microbial detection
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- The paper
- He, H.-J., & Sun, D.-W. (2015). Microbial evaluation of raw and processed food products by Visible/Infrared, Raman and Fluorescence spectroscopy. Trends in Food Science & Technology. https://doi.org/10.1016/j.tifs.2015.10.004
