The potential and applicability of infrared spectroscopic methods for the rapid screening and routine analysis of mycotoxins in food crops

Stephan Frietag*, Michael Sulyok, Natasha Logan, Christopher Elliott, Rudolf Krska

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

7 Citations (Scopus)
42 Downloads (Pure)

Abstract

Infrared (IR) spectroscopy is increasingly being used to analyze food crops for quality and safety purposes in a rapid, nondestructive, and eco-friendly manner. The lack of sensitivity and the overlapping absorption characteristics of major sample matrix components, however, often prevent the direct determination of food contaminants at trace levels. By measuring fungal-induced matrix changes with near IR and mid IR spectroscopy as well as hyperspectral imaging, the indirect determination of mycotoxins in food crops has been realized. Recent studies underline that such IR spectroscopic platforms have great potential for the rapid analysis of mycotoxins along the food and feed supply chain. However, there are no published reports on the validation of IR methods according to official regulations, and those publications that demonstrate their applicability in a routine analytical set-up are scarce. Therefore, the purpose of this review is to discuss the current state-of-the-art and the potential of IR spectroscopic methods for the rapid determination of mycotoxins in food crops. The study critically reflects on the applicability and limitations of IR spectroscopy in routine analysis and provides guidance to non-spectroscopists from the food and feed sector considering implementation of IR spectroscopy for rapid mycotoxin screening. Finally, an outlook on trends, possible fields of applications, and different ways of implementation in the food and feed safety area are discussed.
Original languageEnglish
Pages (from-to)5199-5224
Number of pages26
JournalComprehensive Reviews in Food Science and Food Safety
Volume21
Issue number6
Early online date10 Oct 2022
DOIs
Publication statusPublished - 23 Nov 2022

Keywords

  • Food Science

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