Dear Colleagues,

A large number of studies have demonstrated that spectroscopic techniques in combination with advanced data analysis have the capability to identify and detect a broad range of microorganisms and chemical contaminants in a lab setting. For example, infrared and Raman spectroscopy can be used for identification of microbial contaminants at the genus, species level, and in most cases, even down to the strain level. For bacteria and recently, for fungi, it has been shown that identification is possible with an accuracy above 90% on species level. However, state-of-the-art applications are performed in environments and under conditions that are not relevant for on-site use along the farm-to-fork food production chain. State-of-the-art sample preparation protocols for detecting and identifying microbial contamination by spectroscopic analysis are based on culturing and sub-culturing, whereas spectra are obtained in pure culture. To be able to detect contaminants such as mycotoxins, antibiotics, etc., along the farm-to-fork food production chain, low detection limits need to be achieved and spectral markers need to be identified.

Dr. Volha Shapaval
Prof. Dr. Achim Kohler
Guest Editors

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• Vibrational spectroscopy
• Chemical contamination
• Microbial contamination
• Rapid food analysis