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

研究成果: 書貢獻/報告類型會議貢獻

摘要

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.
原文英語
主出版物標題American Society of Agricultural and Biological Engineers Annual International Meeting 2014, ASABE 2014
發行者American Society of Agricultural and Biological Engineers
頁面2511-2518
頁數8
4
ISBN(電子)9781632668455
出版狀態已發佈 - 2014
對外發佈Yes
事件American Society of Agricultural and Biological Engineers Annual International Meeting 2014, ASABE 2014 - Montreal, 加拿大
持續時間: 七月 13 2014七月 16 2014

會議

會議American Society of Agricultural and Biological Engineers Annual International Meeting 2014, ASABE 2014
國家加拿大
城市Montreal
期間7/13/147/16/14

ASJC Scopus subject areas

  • Agricultural and Biological Sciences(all)
  • Mechanical Engineering

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    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. 於 American Society of Agricultural and Biological Engineers Annual International Meeting 2014, ASABE 2014 (卷 4, 頁 2511-2518). American Society of Agricultural and Biological Engineers.