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Volume 26, Issue 1, Pages 53-58

Routine classification of food pathogens Staphylococcus and Salmonella by ATR–FT-IR spectroscopy

Shujun Xu,1 Yanping Xie,2 and Chunxiang Xu1,3

1Jiangsu Provincial Supervising and Testing Institute for Products Quality, Nanjing, China
2Department of Food Science and Engineering, Shanghai Jiao Tong University, Shanghai, China
3Jiangsu Provincial Supervising and Testing Institute for Products Quality, Nanjing-210029, China

Copyright © 2011 Hindawi Publishing Corporation. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Fourier-transform infrared equipped with attenuated total reflection (ATR–FT-IR) was used in combination with multivariate statistical analysis for classification and identification of food pathogens Staphylococcus and Salmonella. The goals of the present study were to validate the feasibility of ATR–FT-IR in collecting information for discriminating different bacteria, and to assess the merits of two routes for effectively identify target foodborne bacteria. The results showed that ATR–FT-IR was able to provide enough chemical information of each species. Cluster-analysis-test was able to identify target bacteria at the genus and species level using Pearson's product-moment correction coefficient and Ward's algorithm. Partial least squares regression discriminant analysis (PLS-DA) coupled with multiplicative scatter correction (MSC), standard normal variate (SNV) and their derivatives demonstrated the probable use of this routine method to differentiate food pathogens at the sub-species level.