Evaluation of Food Quality and Safety Using a SPR Sensor

Abstract

Surface plasmon resonance (SPR) sensors which belong to a family of thin film refractometry-based sensors have been concerned on the measurement of physical, chemical and biological quantities because of their high specificity and ability of real-time monitoring in molecular binding interaction. In this paper, the applications of a SPR sensor to detections of E. coli concentration, alcohol content in alcoholic beverages, and polar compounds content in frying oils were investigated. The results from the study were considered that the SPR sensors had high potentials as food quality and safety evaluators in the food industry.