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Diseases caused by foodborne pathogens have been a serious threat to public health and food safety for decades and remain one of the major concerns of our society. There are hundreds of diseases caused by different foodborne pathogenic microorganisms, including pathogenic viruses, bacteria, fungi, parasites, marine phytoplankton, and cyanobacteria, etc (Hui, 2001). Among these, bacteria such as Salmonella spp., Shigella spp., Escherichia coli, Staphylococcus aureus, Campylobacter jejuni, Campylobacter coli, Bacillus cereus, Vibrio parahaemolyticus and Listeria monocytogenes are the most common foodborne pathogens (McClure, 2002), which can spread easily and rapidly under requiring food, moisture and a favorable temperature (Bhunia, 2008).

Electronic Nose Integrated with Chemometrics for Rapid Identification of Foodborne Pathogen