Advances in surface‐enhanced Raman spectroscopy technology for detection of foodborne pathogens

Abstract Rapid control and prevention of diseases caused by foodborne pathogens is one of the existing food safety regulatory issues faced by various countries and has received wide attention from all sectors of society. The development of rapid and reliable detection methods for foodborne pathogens remains a hot research area for food safety and public health because of the limitations of complex steps, time‐consuming, low sensitivity, or poor selectivity of commonly used methods. Surface‐enhanced Raman spectroscopy (SERS), as a novel spectroscopic technique, has the advantages of high sensitivity, selectivity, rapid and nondestructive detection and has exhibited broad application prospects in the determination of pathogenic bacteria. In this study, the enhancement mechanisms of SERS are briefly introduced, then the characteristics and properties of liquid‐phase, rigid solid‐phase, and flexible solid‐phase are categorized. Furthermore, a comprehensive review of the advances in label‐free or label‐based SERS strategies and SERS‐compatible techniques for the detection of foodborne pathogens is provided, and the advantages and disadvantages of these methods are reviewed. Finally, the current challenges of SERS technology applied in practical applications are listed, and the possible development trends of SERS in the field of foodborne pathogens detection in the future are discussed.