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| Content Provider | Springer Nature Link |
|---|---|
| Author | Chen, Jing Park, Bosoon Eady, Matthew |
| Copyright Year | 2017 |
| Abstract | Current detection and characterization techniques for Salmonellae are time consuming, and rapid methods could benefit investigation and control of foodborne outbreaks. In this study, the potential of surface-enhanced Raman spectroscopy (SERS) in label-free detection and serotyping of Salmonella was evaluated. After immunomagnetic separation (IMS) and overnight culture, SERS spectra were collected from multiple replicates and experiments and analyzed by chemometrics. The detection/characterization accuracies were evaluated in real unknown mixture samples, which were confirmed by plating on selective agar plates and anti-sera agglutination tests. Prediction accuracies were found between 93 and 100%, 87 and 100%, and 67 and 100% for detecting Salmonella from other species, characterization of Salmonella serotypes, and simultaneous detection and characterization, respectively. When validated in mixture samples consisting of six bacteria, accuracies were 65–100% with increased misclassification. Overall, the approach may provide an inexpensive alternative within similar or slightly longer periods of time, but further improvement in spectral reproducibility and accuracy is needed. |
| Starting Page | 3181 |
| Ending Page | 3193 |
| Page Count | 13 |
| File Format | |
| ISSN | 19369751 |
| Journal | Food Analytical Methods |
| Volume Number | 10 |
| Issue Number | 9 |
| e-ISSN | 1936976X |
| Language | English |
| Publisher | Springer US |
| Publisher Date | 2017-04-04 |
| Publisher Place | New York |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Salmonella Surface-enhanced Raman spectroscopy Immunomagnetic separation Label-free Detection Characterization Food safety Food Science Chemistry/Food Science Microbiology Analytical Chemistry |
| Content Type | Text |
| Resource Type | Article |
| Subject | Analytical Chemistry Safety Research Safety, Risk, Reliability and Quality Applied Microbiology and Biotechnology Food Science |
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