Applications of Raman spectroscopy in food safety and quality control

Background and objective: In response to the escalating demand for food products, the assessment of quality and safety has become paramount for regulatory authorities, industry stakeholders, and consumers. This review comprehensively examines the applications of Raman spectroscopy in food evaluation, focusing on its efficacy in detecting food adulteration, unauthorized additives, antibiotics, drugs, residues of pesticides, fungicides, and heavy metals.Results and conclusion: While conventional analytical techniques often suffer from issues such as time consumption, high costs, destructiveness, and dependence on the skilled personnel, there is a collective effort in the scientific community to explore innovative diagnostic approaches. Among the growing methodologies, Raman spectroscopy has emerged as a promising candidate due to its simplicity, rapidity, non-destructiveness, and high accuracy. Furthermore, it investigates its utility in identifying foodborne pathogenic microorganisms. Drawing insights from diverse research reports, this study highlights Raman spectroscopy as a potent tool for monitoring and ensuring food quality and safety. As advancements continue to be revealed, it is anticipated that the industrial application of this method will witness significant growth in the future.

Keywords:

Adulteration , Food safety , Quality Control , Raman spectroscopy