Food Safety and Adulteration

Food Safety

Food safety is a large and growing problem with 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths yearly in the US. Miniaturized and rugged spectrometers move the measurements to the food processing plant, the restaurant supply industry, individual restaurants and supermarkets, and ultimately to the consumer.

Laboratory results have shown that spectroscopy can detect the presence of microbes at very low concentrations, and discriminate between different microbes, including pathogens such as Salmonella, Listeria, E. coli.