What are we eating?

Raman spectroscopy is a powerful spectroscopic tool for remote and minimally invasive detection and chemical identification of molecular species. Visible or infrared laser systems are often employed primarily due to their great availability. Ultraviolet (UV) Raman spectroscopy offers several critical advantages over visible and infrared systems, but is often limited by a high maintenance cost and low reliability of the laser system. We have constructed a UV Raman spectroscopic system using a mercury capillary lamp with capabilities to capture Raman spectra from 0 cm(-1) to 4000 cm(-1). The system's low acquisition and maintenance cost, portability, high sensitivity and specificity combined with minimal sample preparation make it ideal for the growing demands in increased food quality and safety.