Progress in the applications of surface plasmon resonance for food safety

2021 
Abstract Food contaminations caused by foodborne pathogens, allergens, and toxins have put great threat to public health. The well-known techniques for food safety detection and analysis, such as high-performance liquid chromatography, gas chromatography, quantitative real time polymerase chain reaction and enzyme-linked immunosorbent assay, are time-consuming, expensive, and labour-intensive. The surface plasmon resonance (SPR) technique has advantages of real-time, label-free and non-invasive analysis and measurement, and many attentions have been paid to the utilization of SPR technique in food safety. This chapter mainly summarized the progress in the applications of SPR for food safety in the last decade. Researches on detection of food allergen, toxicant, and foodborne pathogens are reviewed, and the existing challenges and future perspectives of SPR biosensors for food safety are briefly discussed.
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