Emerging food contaminants: a review |
| |
Authors: | Lina Kantiani Marta Llorca Josep Sanchís Marinella Farré Damià Barceló |
| |
Affiliation: | (1) Department of Environmental Chemistry, IDAEA-CSIC, 08034 Barcelona, Spain;(2) King Saud University, Riyadh, 11451, Saudi Arabia; |
| |
Abstract: | 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. |
| |
Keywords: | |
本文献已被 SpringerLink 等数据库收录! |
|