{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,4]],"date-time":"2026-08-04T04:45:33Z","timestamp":1785818733080,"version":"3.56.0"},"reference-count":53,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:00:00Z","timestamp":1785542400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"crossref","award":["32301244"],"award-info":[{"award-number":["32301244"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"crossref"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"crossref","award":["62404130"],"award-info":[{"award-number":["62404130"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"crossref"}]},{"award":["32301244"],"award-info":[{"award-number":["32301244"]}],"id":[{"id":"https:\/\/ror.org\/01h0zpd94","id-type":"ROR","asserted-by":"publisher"}]},{"award":["62404130"],"award-info":[{"award-number":["62404130"]}],"id":[{"id":"https:\/\/ror.org\/01h0zpd94","id-type":"ROR","asserted-by":"publisher"}]},{"name":"Science and Technology Program of Guangzhou","award":["2025A04J5149"],"award-info":[{"award-number":["2025A04J5149"]}]},{"DOI":"10.13039\/501100012226","name":"Fundamental Research Funds for the Central Universities","doi-asserted-by":"crossref","id":[{"id":"10.13039\/501100012226","id-type":"DOI","asserted-by":"crossref"}]},{"name":"Open Program of Henan Province Collaborative Innovation Center of Functional Food Green Manufacturing","award":["2024XTKF002"],"award-info":[{"award-number":["2024XTKF002"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Biosensors"],"abstract":"<jats:p>Foodborne infections and enterotoxin poisoning caused by S. aureus pose serious threats to food safety and public health. However, conventional detection methods are often time-consuming, technically complex, and typically require relatively large sample volumes. Herein, we report an aptamer-functionalized rough gold nanoparticle (RPG)-based photothermal platform that enables rapid and quantitative detection of S. aureus using a smartphone-compatible thermal imaging system in combination with a laser and an infrared thermal camera. RPGs were synthesized via a facile one-step method, and exhibited uniform particle size and a measured photothermal conversion efficiency of ~73.20%. After optimization of the aptamer concentration, laser irradiation time, and probe concentration, the proposed method exhibited a wide detection range from 1.0 \u00d7 102 to 1.0 \u00d7 107 cfu\/mL, with an operational detection threshold of 100 CFU\/mL under the optimized experimental conditions, a total assay time of less than 40 min, and a sample requirement of only 30 \u03bcL per assay, while maintaining acceptable reproducibility. Spike-and-recovery experiments in real samples, including orange juice, tap water, and milk, yielded recoveries of 91.8\u2013105.5%, indicating suitable analytical performance in complex matrices. This work provides a rapid, portable, and low-sample-volume detection strategy for S. aureus, offering a practical approach for on-site food safety monitoring.<\/jats:p>","DOI":"10.3390\/bios16080415","type":"journal-article","created":{"date-parts":[[2026,8,3]],"date-time":"2026-08-03T10:24:07Z","timestamp":1785752647000},"page":"415","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Facilely Synthesized Rough Photothermal Gold Nanoparticles for Portable and Rapid Detection of Staphylococcus aureus"],"prefix":"10.3390","volume":"16","author":[{"given":"Zuoping","family":"Lv","sequence":"first","affiliation":[{"name":"Collaborative Innovation Center of Functional Food by Green Manufacturing, Food and Pharmacy College, Xuchang University, Xuchang 461000, China"},{"name":"Key Laboratory of Biomaterials of Guangdong Higher Education Institutes, Department of Biomedical Engineering, Jinan University, Guangzhou 510632, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaoru","family":"Tan","sequence":"additional","affiliation":[{"name":"Key Laboratory of Biomaterials of Guangdong Higher Education Institutes, Department of Biomedical Engineering, Jinan University, Guangzhou 510632, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Peilong","family":"Chen","sequence":"additional","affiliation":[{"name":"Key Laboratory of Biomaterials of Guangdong Higher Education Institutes, Department of Biomedical Engineering, Jinan University, Guangzhou 510632, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mingshuo","family":"Qu","sequence":"additional","affiliation":[{"name":"Key Laboratory of Biomaterials of Guangdong Higher Education Institutes, Department of Biomedical Engineering, Jinan University, Guangzhou 510632, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2444-6771","authenticated-orcid":false,"given":"Weijin","family":"Guo","sequence":"additional","affiliation":[{"name":"Department of Biomedical Engineering, Shantou University, Shantou 515063, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jihong","family":"Huang","sequence":"additional","affiliation":[{"name":"Collaborative Innovation Center of Functional Food by Green Manufacturing, Food and Pharmacy College, Xuchang University, Xuchang 461000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8371-353X","authenticated-orcid":false,"given":"Xin","family":"Cui","sequence":"additional","affiliation":[{"name":"Key Laboratory of Biomaterials of Guangdong Higher Education Institutes, Department of Biomedical Engineering, Jinan University, Guangzhou 510632, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,1]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"109250","DOI":"10.1016\/j.foodcont.2022.109250","article-title":"A systematic review and meta-analysis of the prevalence of Bacillus cereus in foods","volume":"143","author":"Rahnama","year":"2023","journal-title":"Food Control"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"607","DOI":"10.1080\/10408398.2025.2528165","article-title":"Staphylococcus aureus in food safety: Antimicrobial resistance, detection technologies, and future perspectives","volume":"66","author":"Nascimento","year":"2026","journal-title":"Crit. 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