Evaluation of Escherichia coli contamination on fresh vegetables using fluorescence spectroscopy

Suming Chen, Yu Chia Chien, Yi Chich Chiu, Chao Yin Tsai, L. Chang Yang, Yung Kun Chuang, Ruey Chih Lee

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

Food safety becomes a major public concern in addition to the food quality. Among major bacterial diseases related to public health, Escherichia coli is most common and may cause illness or death once infected through polluted fresh-to-eat fruits and vegetables. Comprehensive inspection of E. Coli contamination on whole surface area of all fruits and vegetables cannot be conducted by current standard laboratory methods because the procedures of bacterial culture are time-consuming and labor-intensive. In this study, nondestructive fluorescence spectroscopy was applied to the inspection of E. Coli contamination on fresh-to-eat vegetables. A fluorescence spectrophotometer was used to measure the fluorescence intensity from the surface of Romaine lettuce (Lactuca sativa L var. longifolia) samples. Excitation wavelengths were set at 200-550 nm with 5 nm interval while emission wavelengths at 200-900 nm with 5 nm interval. The measurements provided a three-dimensional data cube, and could be used to study the biomaterial's surface properties by both analyses of discrimination and quantification. An excitation Emission Matrix (EEM) was established, fluorescence fingerprints were analyzed by Mahalanobis distance, and fluorescence peak points were identified. The results showed that the effective fluorescence intensity could be achieved when excitation wavelengths were at 200-300 nm and emission wavelengths at 300-400 nm. The contaminated lettuce samples could be successfully discriminated using principal component analysis (PCA) method. The successful rates of PLS-DA model were more than 80%. Multiple linear regression (MLR) analysis gave a correlation coefficient better than 0.8 for lettuces with different E. Coli contamination conditions. The work showed that fluorescence can be applied to rapid inspection of E. Coli contamination on fresh vegetables to assure the food safety.

Original languageEnglish
Title of host publicationAmerican Society of Agricultural and Biological Engineers Annual International Meeting 2014, ASABE 2014
PublisherAmerican Society of Agricultural and Biological Engineers
Pages2511-2518
Number of pages8
Volume4
ISBN (Electronic)9781632668455
Publication statusPublished - 2014
Externally publishedYes
EventAmerican Society of Agricultural and Biological Engineers Annual International Meeting 2014, ASABE 2014 - Montreal, Canada
Duration: Jul 13 2014Jul 16 2014

Conference

ConferenceAmerican Society of Agricultural and Biological Engineers Annual International Meeting 2014, ASABE 2014
CountryCanada
CityMontreal
Period7/13/147/16/14

Fingerprint

fluorescence emission spectroscopy
raw vegetables
Fluorescence Spectrometry
Fluorescence spectroscopy
Vegetables
Escherichia coli
Lettuce
Contamination
Fluorescence
fluorescence
wavelengths
Food safety
Wavelength
Food Safety
Inspection
vegetables
Fruits
lettuce
food safety
Fruit

Keywords

  • Escherichia coli
  • Fluorescence Spectroscopy
  • Food Safety
  • Vegetables

ASJC Scopus subject areas

  • Agricultural and Biological Sciences(all)
  • Mechanical Engineering

Cite this

Chen, S., Chien, Y. C., Chiu, Y. C., Tsai, C. Y., Yang, L. C., Chuang, Y. K., & Lee, R. C. (2014). Evaluation of Escherichia coli contamination on fresh vegetables using fluorescence spectroscopy. In American Society of Agricultural and Biological Engineers Annual International Meeting 2014, ASABE 2014 (Vol. 4, pp. 2511-2518). American Society of Agricultural and Biological Engineers.

Evaluation of Escherichia coli contamination on fresh vegetables using fluorescence spectroscopy. / Chen, Suming; Chien, Yu Chia; Chiu, Yi Chich; Tsai, Chao Yin; Yang, L. Chang; Chuang, Yung Kun; Lee, Ruey Chih.

American Society of Agricultural and Biological Engineers Annual International Meeting 2014, ASABE 2014. Vol. 4 American Society of Agricultural and Biological Engineers, 2014. p. 2511-2518.

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Chen, S, Chien, YC, Chiu, YC, Tsai, CY, Yang, LC, Chuang, YK & Lee, RC 2014, Evaluation of Escherichia coli contamination on fresh vegetables using fluorescence spectroscopy. in American Society of Agricultural and Biological Engineers Annual International Meeting 2014, ASABE 2014. vol. 4, American Society of Agricultural and Biological Engineers, pp. 2511-2518, American Society of Agricultural and Biological Engineers Annual International Meeting 2014, ASABE 2014, Montreal, Canada, 7/13/14.
Chen S, Chien YC, Chiu YC, Tsai CY, Yang LC, Chuang YK et al. Evaluation of Escherichia coli contamination on fresh vegetables using fluorescence spectroscopy. In American Society of Agricultural and Biological Engineers Annual International Meeting 2014, ASABE 2014. Vol. 4. American Society of Agricultural and Biological Engineers. 2014. p. 2511-2518
Chen, Suming ; Chien, Yu Chia ; Chiu, Yi Chich ; Tsai, Chao Yin ; Yang, L. Chang ; Chuang, Yung Kun ; Lee, Ruey Chih. / Evaluation of Escherichia coli contamination on fresh vegetables using fluorescence spectroscopy. American Society of Agricultural and Biological Engineers Annual International Meeting 2014, ASABE 2014. Vol. 4 American Society of Agricultural and Biological Engineers, 2014. pp. 2511-2518
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abstract = "Food safety becomes a major public concern in addition to the food quality. Among major bacterial diseases related to public health, Escherichia coli is most common and may cause illness or death once infected through polluted fresh-to-eat fruits and vegetables. Comprehensive inspection of E. Coli contamination on whole surface area of all fruits and vegetables cannot be conducted by current standard laboratory methods because the procedures of bacterial culture are time-consuming and labor-intensive. In this study, nondestructive fluorescence spectroscopy was applied to the inspection of E. Coli contamination on fresh-to-eat vegetables. A fluorescence spectrophotometer was used to measure the fluorescence intensity from the surface of Romaine lettuce (Lactuca sativa L var. longifolia) samples. Excitation wavelengths were set at 200-550 nm with 5 nm interval while emission wavelengths at 200-900 nm with 5 nm interval. The measurements provided a three-dimensional data cube, and could be used to study the biomaterial's surface properties by both analyses of discrimination and quantification. An excitation Emission Matrix (EEM) was established, fluorescence fingerprints were analyzed by Mahalanobis distance, and fluorescence peak points were identified. The results showed that the effective fluorescence intensity could be achieved when excitation wavelengths were at 200-300 nm and emission wavelengths at 300-400 nm. The contaminated lettuce samples could be successfully discriminated using principal component analysis (PCA) method. The successful rates of PLS-DA model were more than 80{\%}. Multiple linear regression (MLR) analysis gave a correlation coefficient better than 0.8 for lettuces with different E. Coli contamination conditions. The work showed that fluorescence can be applied to rapid inspection of E. Coli contamination on fresh vegetables to assure the food safety.",
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AU - Yang, L. Chang

AU - Chuang, Yung Kun

AU - Lee, Ruey Chih

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