{Reference Type}: Journal Article
{Title}: Characteristic substance analysis and rapid detection of bacteria spores in cooked meat products by surface enhanced Raman scattering based on Ag@AuNP array substrate.
{Author}: Liu S;Zhu Y;Zhao L;Li M;Liang D;Li M;Zhao G;Ma Y;Tu Q;
{Journal}: Anal Chim Acta
{Volume}: 1308
{Issue}: 0
{Year}: 2024 Jun 15
{Factor}: 6.911
{DOI}: 10.1016/j.aca.2024.342616
{Abstract}: <B>BACKGROUND: </B>Bacterial spores are the main potential hazard in medium- and high-temperature sterilized meat products, and their germination and subsequent reproduction and metabolism can lead to food spoilage. Moreover, the spores of some species pose a health and safety threat to consumers. The rapid detection, prevention, and control of bacterial spores has always been a scientific problem and a major challenge for the medium and high-temperature meat industry. Early and sensitive identification of spores in meat products is a decisive factor in contributing to consumer health and safety.<BR><B>RESULTS: </B>In this study, we developed a novel and stable Ag@AuNP array substrate by using a two-step synthesis approach and a liquid-interface self-assembly method that can directly detect bacterial spores in actual meat product samples without the need for additional in vitro bacterial culture. The results indicate that the Ag@AuNP array substrate exhibits high reproducibility and Raman enhancement effects (1.35 × 105). The differentiation in the Surface enhanced Raman scattering (SERS) spectra of five bacterial spores primarily arises from proteins in the spore coat and inner membrane, peptidoglycan of cortex, and Ca2⁺-DPA within the spore core. The correct recognition rate of linear discriminant analysis for spores in the meat product matrix can reach 100 %. The average recovery accuracy of the SERS quantitative model was at around 101.77 %, and the limit of detection can reach below 10 CFU/mL.<BR><B>CONCLUSIONS: </B>It provides a promising technological strategy for the characteristic substance analysis and timely monitoring of spores in meat products.