A Review of Recent Advances for the Detection of Biological, Chemical, and Physical Hazards in Foodstuffs Using Spectral Imaging Techniques

Abstract

Traditional methods for detecting foodstuff hazards are time-consuming, inefficient, and destructive. Spectral imaging techniques have been proven to overcome these disadvantages in detecting foodstuff hazards. Compared with traditional methods, spectral imaging could also increase the throughput and frequency of detection. This study reviewed the techniques used to detect biological, chemical, and physical hazards in foodstuffs including ultraviolet, visible and near-infrared (UV-Vis-NIR) spectroscopy, terahertz (THz) spectroscopy, hyperspectral imaging, and Raman spectroscopy. The advantages and disadvantages of these techniques were discussed and compared. The latest studies regarding machine learning algorithms for detecting foodstuff hazards were also summarized. It can be found that spectral imaging techniques are useful in the detection of foodstuff hazards. Thus, this review provides updated information regarding the spectral imaging techniques that can be used by food industries and as a foundation for further studies.

Microbiological and chemical hazards in cultured meat and methods for their detection

“…While these advanced techniques have not yet been fully integrated into hazard detection for cultured meat production, research from related fields suggests they could provide significant advantages over traditional detection methods once applied to this emerging industry. Advanced techniques enable highly sensitive, rapid, and specific identification and quantification of a wide range of microbial and chemical contaminants (Rateni et al, 2017;Xie & Zhou, 2023). Importantly, many of these techniques also provide noninvasive and real-time monitoring capabilities, which are crucial for ensuring the safety and quality of cultured meat products throughout the production process.…”

“…In addition, recent advanced techniques such as biosensor-based detection methods, microfluidic device-based approaches, nanotechnology-based techniques, hyperspectral imaging (HSI), and smartphone-based detection methods have emerged as promising candidates for hazard detection in the emerging field of cultured meat. While these advanced techniques have not yet been fully integrated into hazard detection for cultured meat production, research from related fields suggests they could provide significant advantages over traditional methods once applied, such as highly sensitive, rapid, and specific identification and quantification of a wide range of microbial and chemical contaminants, as well as noninvasive and realtime monitoring capabilities, which are crucial for ensuring the safety and quality of cultured meat products throughout the production process (Rateni et al, 2017;Xie & Zhou, 2023).…”