Classification of bacteria using FT-IR

Fourier transform infrared (FT-IR) spectroscopy is used for the classification of bacteria that is based on the morphology and biochemical reactions of the bacteria. Infrared (IR) spectroscopic measurements of bacteria followed by a formal chemometrics analysis could offer advantages of speed and consistency. The higher signal to noise and generally better performance, coupled with significant advances in computing power, made the application to bacterial analysis feasible. The potential speed and consistency advantages of FT-IR analysis are effective because Europe is leading a pressure for tighter regulations that would require food producers to increase the sampling frequency. The standard infrared methodology is based on transmission of light through a bacteria sample dried onto a ZnSe window. Coupled with the reliability of the Nicolet 6700 FT-IR spectrometer, this provides a tool of great power to anticipate and comply with regulations in the food industry.