Abstract：With the emergence of new food processing technology and materials, food contamination problems are also more frequent outbreaks of international food safety incidents. Foodborne diseases caused by food contamination seriously threaten people's lives and health, and how to control food quality has become the focus of people's attention. Terahertz technology isan emerging detection technologythatreflects the physical structure, properties, and chemical composition of the sample at the same time, access to the sample in the terahertz band of time and frequency domain information as a material “fingerprint” spectrum, used in the field of nondestructive testing and identification and has achieved certain results. Compared with the traditional means of detection, the advantages of terahertz technology, such as high safety, good visualization, and strong spectral resolution, give it great potential and application prospects in food contamination detection. This paper briefly describes the basic principles of terahertz spectroscopy, takes the most commonly used terahertz time-domain spectroscopy as the main research focus, summarizes the application of this technology in the detection of biological food contamination, chemical food contamination, and physical food contamination, and finally focuses on the current status of the practical application of terahertz technology in the field of food contamination detection, discusses the development trend and application prospects, and analyzes the current research still exists in the field of food contamination detection. Finally, it focuses on the practical application of terahertz technology in the field of food contamination detection, discusses its development trend and application prospects, and analyzes the problems that still exist in the current research to providereferences for the further development of terahertz technology in the field of food safety detection.
[1] LIU Zhi-kun（刘志坤）. Food and Machinery（食品与机械）, 2021, 37(10): 251.
[2] SHENG Guo-yong, CHEN Chi-bo(盛国勇, 陈池波). Probe（探索）, 2015，(4): 12.
[3] CHEN Ying（陈 颖）. Journal of Food Science and Biotechnology(食品与生物技术学报), 2020, 39(5): 1.
[4] YANG Chang-lin, LIU Can-can（杨昌林, 刘灿灿）. China Condiment（中国调味品）, 2022, 47(6): 212.
[5] LENG Ze-shan, GUO Hong-mei, CAI Han-qing, et al（冷泽山, 郭洪梅, 蔡函青, 等）. Chinese Journal of Applied Chemistry（应用化学）, 2023, 40(3): 436.
[6] LI Cai-ting, LEI Zi-yi, DING Sheng-hua, et al（黎才婷, 雷紫依, 丁胜华, 等）. Food Science（食品科学）, 2023, 44(5): 231.
[7] WANG Shou-fa, KAN Chun-yue, XU Xue-shu（王守法, 阚春月, 许学书）. Food Science(食品科学), 2009, 30(23): 489.
[8] LIU Qing-qing, ZHAN Ke, HU Xiao-fei, et al（刘情情, 詹 珂, 胡骁飞, 等）. Journal of Food Safety and Quality（食品安全质量检测学报）, 2022, 13(2): 419.
[9] LIU Sheng-gang, ZHONG Ren-bin（刘盛纲, 钟任斌）. Journal of University of Electronic Science and Technology of China（电子科技大学学报）, 2009, 38(5): 481.
[10] LIU Xiao-qing, YAO Jia-li, HUANG Fan, et al（刘晓庆, 姚嘉丽, 黄 凡, 等）. Acta Optica Sinica（光学学报）, 2020, 40(6): 0630001.
[11] ZENG Zi-wei, JIN Shang-zhong, LI Hong-guang, et al（曾子威, 金尚忠, 李宏光, 等）. Optics and Precision Engineering（光学精密工程）, 2023, 31(7): 1065.
[12] ZENG Zi-wei, LI Hong-guang, GUO Yu-feng, et al（曾子威, 李宏光, 郭宇烽, 等）. Chinese Journal of Quantum Electronics（量子电子学报）, 2023, 40(3): 340.
[13] MA Wei, CHENG Li, SHAN Yi, et al（马 微, 程 丽, 单 艺, 等）. Meat Research（肉类研究）, 2015, 29(11): 39.
[14] LI Shu-lei, LIU Lei, GAO Tai-chang, et al（李书磊, 刘 磊, 高太长, 等）. Acta Physica Sinica（物理学报）, 2016, 65(13): 134102.
[15] CHEN Kai, XU De-gang, LI Ji-ning, et al（陈 锴, 徐德刚, 李吉宁, 等）. Journal of National University of Defense Technology（国防科技大学学报）, 2022, 44(1): 55.
[16] WANG Yu-ye, CHEN Lin-yu, XU De-gang, et al（王与烨, 陈霖宇, 徐德刚, 等）. Acta Optica Sinica（光学学报）, 2019, 39(3): 0317002.
[17] ZHAO Ming-ming, YU Jian-jun（赵明明, 余建军）. Journal of Terahertz Science and Electronic Information Technology（太赫兹科学与电子信息学报）, 2018, 16(6): 931.
[18] Shen Y C. International Journal of Pharmaceutics, 2011, 417(1-2)：48.
[19] Auston D H, Cheung K P, Valdmanis J A, et al. Physical Review Letters, 1984, 53(16): 1555.
[20] Fattinger C, Grischkowsky D. Applied Physics Letters, 1988, 53(16): 1480.
[21] LI Jin-zhi, FENG Jin-rui, HE Tian, et al（李金枝, 冯金瑞, 何 恬, 等）. Chinese Journal of New Drugs（中国新药杂志）, 2015, 24(21): 2467.
[22] QI Shu-ye, ZHANG Zhen-wei, ZHAO Kun, et al（戚淑叶, 张振伟, 赵 昆, 等）. Spectroscopy and Spectral Analysis（光谱学与光谱分析）, 2012, 32(12): 3390.
[23] Chen M, Xie L. Transactions of the ASABE, 2014, 57(6): 1793.
[24] Yang X, Shi J, Wang Y, et al. Journal of Biophotonics, 2018, 11(8): e201700386.
[25] Qi L, Zhao M C, Zhao J, et al. Food Science and Technology, 2019, 39: 563.
[26] Di Girolamo F V, Pagano M, Tredicucci A, et al. Food Control, 2021, 123: 107700.
[27] Jiang Y, Ge H, Lian F, et al. RSC Advances, 2015, 5(114): 93979.
[28] Liu W, Zhao P, Wu C, et al. Food Chemistry, 2019, 293: 213.
[29] YANG Yu-fei, LIU Cui-ling, WU Jing-zhu, et al（杨雨菲, 刘翠玲, 吴静珠, 等）. Food Science（食品科学）, 2021, 42(12): 248.
[30] SUN Xiao-rong, TIAN Mi, LIU Cui-ling, et al（孙晓荣, 田 密, 刘翠玲, 等）. Journal of Food Safety & Quality（食品安全质量检测学报）, 2022, 13(14): 4527.
[31] Redo-Sanchez A, Salvatella G, Galceran R, et al. Analyst, 2011, 136(8): 1733.
[32] LI Bin, ZHAO Chun-jiang（李 斌, 赵春江）. Transactions of the Chinese Society for Agricultural Machinery（农业机械学报）, 2016, 47(S1): 291.
[33] Maeng I, Baek S H, Kim H Y, et al. Journal of Food Protection, 2014, 77(12): 2081.
[34] Baek S H, Lim H B, Chun H S. Journal of Agricultural and Food Chemistry, 2014, 62(24): 5403.
[35] Sun X, Liu J, Zhu K, et al. Royal Society Open Science, 2019, 6(7): 190485.
[36] GUAN Ai-hong, CHAO Yong-yang, LI Zhi（管爱红, 晁永阳, 李 智）. China Food Additives（中国食品添加剂）, 2019, 30(1): 149.
[37] OUYANG Ai-guo, CAI Hui-zhou, LI Bin, et al（欧阳爱国, 蔡会周, 李 斌, 等）. Laser Technology（激光技术）, 2020, 44(4): 478.
[38] GUO Yi-heng, YAN Fang, ZHAO Miao-yu, et al(郭以恒, 燕 芳, 赵渺钰, 等). Acta Optica Sinica（光学学报）, 2023, 43(19): 297.
[39] Ok G, Kim H J, Chun H S, et al. Food Control, 2014, 42: 284.
[40] Shin H J, Choi S W, Ok G. Food Chemistry, 2018, 245: 282.
[41] Wang C, Zhou R, Huang Y, et al. Food Control, 2019, 97: 100.
[42] Jiang Y, Ge H, Zhang Y. Optik, 2019, 181: 1130.
[43] Wang Q, Hameed S, Xie L, et al. Journal of Food Measurement and Characterization, 2020, 14: 2453.
[44] Liu W, Zhang Y, Li M, et al. Journal of the Science of Food and Agriculture, 2020, 100(5): 1913.
[45] Li C, Li B, Ye D. IEEE Access, 2020, 8: 26839.
[46] Shen Y, Yin Y, Li B, et al. Computers and Electronics in Agriculture, 2021, 181: 105931.
