Illustration of the construction of fluorescent labeling and detection methods for food-borne pathogens based on quantum dots
Recently, the latest academic paper "Quantum Dots: Light Up Invisible Foodborne Pathogens" by Professor Yang Qingli's team from the School of Food Science and Engineering of Qingdao Agricultural University was published online in "Food Science and Technology Research Trends".
Food-borne pathogenic microorganisms are the most important hazard factor threatening food safety.
Compared with traditional fluorescent materials, such as fluorescent dyes and fluorescent molecules, quantum dots (QDs) have good water solubility, high chemical stability, easy surface modification, strong resistance to photobleaching, low toxicity, and good biocompatibility.
Yang Qingli’s team systematically summarized the types of quantum dots, fluorescent labeling methods (immunity, nucleic acid aptamers, specific biological macromolecules, fluorescence resonance energy transfer, direct labeling), and the construction of quantum dots to detect food-borne pathogens.
Qingdao Agricultural University is the first author and correspondent of the article.
"Food Science and Technology Research Trends" is the official journal of the International Food Science and Technology Association and the European Food Science and Technology Alliance.
Related paper information: org/10.
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org/10.
1016/j.
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