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Advance in Detection Technique of Lean Meat Powder Residues in Meat Using SERS: A Review
Summary
This review examines the use of surface-enhanced Raman spectroscopy for detecting lean meat powder residues in food products. Researchers discuss various approaches including single metal nanoparticles, combined adsorbent materials, and integration with other analytical techniques. The study suggests that as this spectroscopy technology continues to improve, it could become a more widely used tool for rapid and sensitive food safety screening.
Food that contains lean meat powder (LMP) can cause human health issues, such as nausea, headaches, and even death for consumers. Traditional methods for detecting LMP residues in meat are often time-consuming and complex and lack sensitivity. This article provides a review of the research progress on the use of surface-enhanced Raman spectroscopy (SERS) technology for detecting residues of LMP in meat. The review also discusses several applications of SERS technology for detecting residues of LMP in meat, including the enhanced detection of LMP residues in meat based on single metal nanoparticles, combining metal nanoparticles with adsorbent materials, combining metal nanoparticles with immunizing and other chemicals, and combining the SERS technology with related techniques. As SERS technology continues to develop and improve, it is expected to become an even more widely used and effective tool for detecting residues of LMP in meat.
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