The presence of foodborne pathogens is a critical safety
attribute for high value, perishable food products. Microbiological safety
requirements for all food products are becoming more stringent, making the
availability of rapid testing methods important.
There is a growing interest in the application
of spectroscopic methods in agricultural and food industries.
Methods based upon vibrational spectroscopic techniques, such as
Fourier transform infrared (FT-IR: 2500 nm - 17
mm
or 4000 - 600 cm-1) and short-wavelength
near-infrared (SW-NIR: 600-1100 nm) spectroscopy have received
considerably attention. Both FT-IR and SW-NIR methods are rapid
and non-invasive, permitting a user to collect full spectra in
less than a few seconds. FT-IR and SW-NIR techniques are based
on light absorption and light scattering in tissue or food
samples. The amount of light absorbed and scattered provides
biochemical information about molecular composition and
structure. FT-IR measures vibrations of molecules that modulate
the molecular dipole moment. The absorbance FT-IR spectrum
represents a “fingerprint” that is characteristic of biochemical
compounds.
The goal of this project is to develop rapid,
non-destructive, instrumental infrared (IR) methods to detect,
discriminate and quantify foodborne pathogens in food systems.
Additionally, to explore the feasibility of using Fourier
transform infrared (FT-IR) and near infrared spectroscopy along
with multivariate statistical tools in identifying food-borne
microorganisms.
Department of
Nutrition and Dietitics
Faculty of
Allied Health Sciences
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