Classification of foodborne pathogens by Fourier transform infrared spectroscopy and pattern recognition techniques.

摘要

Various foodborne pathogens, including Bacillus cereus, Salmonella enterica, Escherichia coli and Listeria spp., were classified at the genus and strain levels using Fourier transform infrared (FT-IR) spectroscopy and pattern recognition techniques. The spectral data of bacterial suspensions in 0.9% NaCl on aluminium oxide filters (105-106 cfu/mm2) were obtained. The species- and strain-specific FT-IR vibrational combination bands were present at wave numbers between 1700 and 700 cm-1. Clear segregations between different genera, species and strains of bacteria were observed by principal component analysis. The results of soft independent modelling of class analogy demonstrated that the tested foodborne bacterial strains could be correctly classified (>94%), confirming that FT-IR can detect biochemical differences between bacterial cells. It is concluded that FT-IR is a promising technique for the identification of foodborne pathogens and could provide rapid identification and classification of bacteria..