Classification and Identification of Foodborne Bacteria in Beef by Utilising Surface-Enhanced Raman Spectroscopy Coupled with Chemometric Methods

The detection and classification of foodborne pathogenic bacteria is crucial for food safety monitoring, consequently requiring rapid, accurate and sensitive methods. In this study, the surface-enhanced Raman spectroscopy (SERS) technique coupled with chemometrics methods was used to detect and classify six kinds of foodborne pathogenic bacteria, including