Fourier tansform infrared (FT-IR) spectroscopy: A rapid tool for detection and analysis of foodborne pathogenic bacteria
نویسنده
چکیده
Fourier transform infrared (FT-IR) spectroscopy is a physico-chemical method based on measurement of vibration of a molecule excited by IR radiation at a specific wavelength range. FT-IR spectra of bacterial cells can be used to analyze their total composition, including proteins, fatty acids, carbohydrates, nucleic acids, and lipopolysacharides. FT-IR techniques coupled with different chemometrics analyses of the spectra offer a wide range of applications for food microbiology, including detection, differentiation, quantification, and taxonomic level classification of bacteria from culture broth or food matrices. FT-IR spectroscopy is a reliable, rapid, and economic technique which could be explored as a routine diagnostic tool for bacterial analysis by the food industry, diagnostic laboratories, and public health authorities. This chapter highlights the principles of FT-IR spectroscopic analysis of bacteria, the advantages and disadvantages of FTIR applied to bacterial analysis, various sampling techniques, spectral manipulation, statistical analysis of spectra, and applications in pathogen detection.
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