Emerging contaminants and toxins
Since 2015, several contaminants of emerging concern or emerging contaminants (EC) as perchlorate, organophosphorus flame retardants (OPFRs), polybrominated flame retardants (PBFRs), compounds formed during food processing or migrating from the package, perfluoroalkyl substances (PFASs), microplastics (MPs), nanomaterials (NMs) and some toxins (cyanogen glucosides and pyrrolizidine alkaloids) have emerged in the field of food safety. This chapter reviews the most important groups of emerging contaminants as well as the analytical platforms recently developed to determine their occurrence in food. Using as starting point the previous edition of this chapter, current analytical approaches are discussed together with their major benefits and the limitations with respect to screening, identification and quantification of contaminants and residues in food. In this critical overview, new or nonconventional analytical techniques that have shown benefits for particular applications have been specially covered.
| Main Authors: | , |
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| Format: | capítulo de libro biblioteca |
| Published: |
Elsevier
2020
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| Subjects: | Food safety, Gas chromatography, Liquid chromatography, Mass spectrometry, Perfluoroalkyl substances, Polybrominated flame retardants, Organophosphorus flame retardants, Microplastics, Nanomaterials, Substances migrating from food packaging, Substances formed during food processing, Environmental contaminants, Natural toxins, |
| Online Access: | http://hdl.handle.net/10261/234629 |
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