Emerging food contaminants: a review
Governments throughout the world are intensifying their efforts to improve food safety. These efforts come as a response to an increasing number of food-safety problems and increasing consumer concerns. In addition, the variety of toxic residues in food is continuously increasing as a consequence of industrial development, new agricultural practices, environmental pollution, and climate change. This paper reviews a selection of emerging contaminants in food, including the industrial organic pollutants perfluorinated compounds (PFCs), polybrominated diphenyl ethers (PBDEs), and nanomaterials; the pharmaceutical residues antibiotics and coccidiostats; and emerging groups of marine biotoxins. The main analytical approaches for their detection and quantification in food will be presented and discussed with special emphasis on biological techniques, when these are feasible. In the last section, a summary of recent publications reporting the concentrations of these compounds in food will be presented and discussed.
| Main Authors: | , , , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Springer
2010
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| Subjects: | Emerging food contaminants, PFCs, PBDEs, Nanomaterials, Antibiotics, Biotoxins, |
| Online Access: | http://hdl.handle.net/10261/44281 |
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| Summary: | Governments throughout the world are intensifying
their efforts to improve food safety. These efforts
come as a response to an increasing number of food-safety
problems and increasing consumer concerns. In addition,
the variety of toxic residues in food is continuously
increasing as a consequence of industrial development,
new agricultural practices, environmental pollution, and
climate change. This paper reviews a selection of emerging
contaminants in food, including the industrial organic
pollutants perfluorinated compounds (PFCs), polybrominated
diphenyl ethers (PBDEs), and nanomaterials; the
pharmaceutical residues antibiotics and coccidiostats; and
emerging groups of marine biotoxins. The main analytical
approaches for their detection and quantification in food
will be presented and discussed with special emphasis on
biological techniques, when these are feasible. In the last
section, a summary of recent publications reporting the
concentrations of these compounds in food will be
presented and discussed. |
|---|