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Emerging Organic Contaminants and Nanomaterials in Food

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Emerging Organic Contaminants and Human Health

Part of the book series: The Handbook of Environmental Chemistry ((HEC,volume 20))

Abstract

Governments all over 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 rising consumer concerns. In addition, the variety of toxicant residues in food is continuously increasing as a consequence of industry development, new agricultural practices, environmental pollution, and climate change. This paper reviews the major groups of emerging contaminants in food, as well as, the levels of concentrations reported and the analytical approaches presented for their detection with special emphasis on more fast and cost-efficient methods of detection.

The four main groups of emerging food contaminants that are discussed here are:

  1. 1.

    Industrial organic pollutants: Perfluorinated compounds (PFCs), polybrominated diphenylethers (PBDEs), new pesticides, and nanomaterials.

  2. 2.

    Pharmaceutical residues: Antibiotics and coccidiostats

  3. 3.

    Biotoxins: Emerging groups of marine biotoxins

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Acknowledgments

This work was supported by the Spanish Ministry of Science and Innovation, through the project CEMAGUA (CGL2007-64551/HID). Waters is acknowledged for providing the SPE cartridges. Lina Kantiani acknowledges the Generalitat de Catalunya (2009FI_B 00660) and the Alexander S. Onassis foundation (F-ZD 09/2007-2008).

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Authors and Affiliations

  1. Department of Environmental Chemistry, Institute of Environmental Assessment and Water Studies, IDAEA-CSIC, C/Jordi Girona 18-26, 08034, Barcelona, Spain

    Marinella Farré & Damià Barceló

  2. Catalan Institute of Water Research (ICRA), C/Emili Grahit, 101, 17003, Girona, Spain

    Damià Barceló

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  1. Marinella Farré
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  2. Damià Barceló
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Correspondence to Marinella Farré .

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  1. Jordi Girona 18 -26, Barcelona, 08034, Spain

    Damià Barceló

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Farré, M., Barceló, D. (2012). Emerging Organic Contaminants and Nanomaterials in Food. In: Barceló, D. (eds) Emerging Organic Contaminants and Human Health. The Handbook of Environmental Chemistry(), vol 20. Springer, Berlin, Heidelberg. https://doi.org/10.1007/698_2011_137

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