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Systems and methods for food safety detection

  • US 7,956,997 B2
  • Filed: 10/07/2008
  • Issued: 06/07/2011
  • Est. Priority Date: 05/27/2003
  • Status: Expired due to Fees
First Claim
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1. A method for detecting an ingredient in a food product, comprising:

  • establishing a spectral signature in a Raman spectrum obtained from a chemical substance;

    allowing a food sample solution obtained from a food product to come into contact with a first nano-scale surface structure in a first sensor;

    illuminating the food sample solution and the first nano-scale surface structure on the first sensor by a laser beam;

    scattering the laser beam by the food sample solution and the first nano-scale surface structure to produce a scattered light;

    obtaining a first Raman spectrum from the scattered light using a spectral analyzer; and

    identifying the spectral signature around a predetermined wavelength in the first Raman spectrum to determine the existence of the chemical substance in the food product,wherein the step of establishing comprises;

    allowing a reference sample solution containing the chemical substance to come to contact with a second nano-scale surface structure in a second sensor; and

    obtaining a second Raman spectrum from the reference solution and the nano surface to establish the spectral signature in the Raman spectrum for the chemical substance;

    wherein the spectral signature includes at least one spectral peak around the predetermined wavelength in the first Raman spectrum; and

    wherein the step of identifying comprises;

    determining if the spectral peak in the first Raman spectrum or a signal-to-noise ratio for the spectral peak is above a pre-determined threshold value; and

    positively identifying the chemical substance if the spectral peak or the signal-to-noise ratio is above the pre-determined threshold value.

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