Abstract

Fluorescence spectroscopy has emerged as a crucial analytical tool in food safety, offering highly sensitive and rapid detection of contaminants and additives. Its ability to identify specific fluorescent signatures enables the precise analysis of food samples, ensuring quality and compliance with safety standards. This article explores the principles of fluorescence spectroscopy, highlights its methodologies, and delves into its applications in detecting food contaminants such as toxins, pathogens, and adulterants. Additionally, it examines the role of this technique in analyzing food additives for regulatory compliance and safety evaluations. Future prospects and challenges in implementing fluorescence spectroscopy in food safety are also discussed.