Trace analysis of organic compounds in foods with surface‐enhanced Raman spectroscopy: Methodology, progress, and challenges

Abstract Surface‐enhanced Raman spectroscopy (SERS) provides a potential solution for rapid analysis of trace compounds such as residual pesticides, naturally occurred toxicants, banned or restricted drugs, and food additives in complex food matrices. In this review, the basic principles of SERS and general approaches to successfully apply SERS in food analysis are covered from an applications perspective. The key steps including substrate selection and evaluation, sample preparation and simplification, spectral collection, and data analysis during the development of SERS methods for food analysis are summarized, together with the discussion of typical underlying technical barriers or major challenges of these methods and their applications. Future directions in successfully applying SERS technology as a routine analytical approach to solve real‐world food problems are analyzed. This comprehensive review summarizes the recent progress on theory, application, and scope of SERS for food analysis, providing a basic understanding of the technology; more importantly, key methodology, potential pitfalls, and possible solutions during the development of rapid SERS methods based on authors’ years of SERS experience are shared with researchers in the field.