Detection of Food Hazards using Fluorescence Fingerprint

Fluorescence fingerprint technique was applied to detect food hazards quantitatively. It is nondestructive and quick measurement. The acquired three dimensional volume data can be analyzed by multivariate analysis. As examples of food hazards, detection of mycotoxin in wheat flour and prediction of aerobic bacteria population on beef surface are shown. The merit of fluorescence is sensitivity. It could be measured ppm or ppb order for mycotoxin and APC was calibrated between 102 and 108 CFU/cm2.