Submitted to: Sensors and Actuators B: Chemical
Publication Type: Peer reviewed journal
Publication Acceptance Date: 6/12/2009
Publication Date: 8/18/2009
Citation: Fu, J., Park, B., Zhao, Y. 2009. Limitations of a localized surface plasmon resonance sensor on Salmonella detection. Sensors and Actuators B: Chemical 141(1): 276-283. Interpretive Summary: Pathogenic bacteria in contaminated food can cause economic losses and most importantly be a threat to public health. Therefore, accurate method with high sensitivity and specificity is needed for pathogenic bacteria detection in food. Recently, the localized surface plasmon resonance (LSPR) sensor made from metal nanostructures has been broadly studied as a new biosensor. The LSPR is relatively simple but highly sensitive biosensor. This paper reports nanotechnology for food pathogen detection using a LSPR. This innovative nanotechnology-based food pathogen detection method can be applied for food safety and security with several alternative methods for sample preparation.
Technical Abstract: We have designed a localized surface plasmon resonance (LSPR) biosensor to perform the whole cell detection of Salmonella using gold nanoparticls fabricated by oblique angle deposition technique. The LSPR sensor showed a plasmon peak shift due to the Salmonella antigen and anti-Salmonella antibody reaction as verified by scanning electron microscopy and fluorescence microscopy. However, this shift was not sensitive enough to detect low concentration of Salmonella. The model of detection system was developed by means of Mie theory and Effective Medium theory. We found that the plasmon peak shift induced by this system was about 2-4 nm regardless of Salmonella concentration, because of the small contact area between nanoparticle and Salmonella; and the short range interaction of the local electric field. The results from several experiments were consistent; therefore, the alternative methods for sample preparation are needed if the LSPR sensor be used for Salmonella detection.