食品中的沙门氏菌检测方法的进步:全面审查
Aayushi Patel1, Andrew Wolfram1, Taseen S Desin2
1Trinity School of Medicine, Trinity Medical Sciences University, Roswell, GA 30075, USA.
Pathogens (Basel, Switzerland)
|January 8, 2025
概括
由于公共卫生和经济原因,在食品中早期检测非伤寒型沙门氏菌至关重要. 本综述涵盖了当前的方法和新兴技术,如适应传感器和沙门氏菌检测的SPR.
科学领域:
- 食品安全和微生物学
- 病原体检测技术的技术
背景情况:
- 非伤寒型沙门氏菌是北美胃肠道疾病的主要原因之一.
- 大量的医疗保健和经济负担与沙门氏菌感染有关.
- 食品安全法规要求早期检测病原体.
研究的目的:
- 审查目前在食品供应中检测沙门氏菌的方法.
- 突出新兴技术,以改善沙门氏菌检测.
主要方法:
- 基于培养的免疫学和分子检测技术的审查.
- 简要介绍了最近在apt传感器,表面等离子体共振 (SPR) 和表面增强拉曼光谱 (SERS) 的进展.
主要成果:
- 已建立的方法提供了基线沙门氏菌检测能力.
- 新兴技术显示出提高灵敏度和速度的前景.
结论:
- 准确及时检测沙门氏菌对于食品安全至关重要.
- 新型技术,如适应传感器和SPR,为病原体监测提供了潜在的改进.
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