Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 55, Issue 13, Pages 1939-1954Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2013.871693
Keywords
NIRS; food industry; safety; chemometric; freshness; authentication; adulteration; poison detection; illegal treatments
Categories
Funding
- Guangdong Province Government (China)
- National Key Technologies RD Program [2014BAD08B09]
- China Postdoctoral Science Foundation [2013M530366]
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Food safety is a critical public concern, and has drawn great attention in society. Consequently, developments of rapid, robust, and accurate methods and techniques for food safety evaluation and control are required. As a nondestructive and convenient tool, near-infrared spectroscopy (NIRS) has been widely shown to be a promising technique for food safety inspection and control due to its huge advantages of speed, noninvasive measurement, ease of use, and minimal sample preparation requirement. This review presents the fundamentals of NIRS and focuses on recent advances in its applications, during the last 10years of food safety control, in meat, fish and fishery products, edible oils, milk and dairy products, grains and grain products, fruits and vegetables, and others. Based upon these applications, it can be demonstrated that NIRS, combined with chemometric methods, is a powerful tool for food safety surveillance and for the elimination of the occurrence of food safety problems. Some disadvantages that need to be solved or investigated with regard to the further development of NIRS are also discussed.
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