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Mass Spectrometry Methods for Food Safety/Detection of Toxins in Food

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Toxic Chemical and Biological Agents

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Abstract

In this chapter, a brief overview of fundamentals in mass spectrometry (MS) and on methods for food safety and detection of toxins in food is described. It is focused on ionization techniques, analyzers, high resolution MS, tandem MS and on different methodologies and approaches that modern mass spectrometry offers in this field.

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Author information

Authors and Affiliations

  1. Department of Biotechnology, Chemistry & Pharmacy, University of Siena, Siena, Italy

    Gianluca Giorgi

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  1. Gianluca Giorgi
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Correspondence to Gianluca Giorgi .

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Editors and Affiliations

  1. Department of Chemistry and Chemical Technology, University of Calabria, Arcavacata di Rende, Italy

    Giovanni Sindona

  2. Special Projects Science Branch, Fisheries and Oceans Canada, St. John’s, NL, Canada

    Joseph H. Banoub

  3. Department of Pharmacy, Health and Nurture Science, University of Calabria, Rende, Italy

    Maria Luisa Di Gioia

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Giorgi, G. (2020). Mass Spectrometry Methods for Food Safety/Detection of Toxins in Food. In: Sindona, G., Banoub, J.H., Di Gioia, M.L. (eds) Toxic Chemical and Biological Agents. NATO Science for Peace and Security Series A: Chemistry and Biology. Springer, Dordrecht. https://doi.org/10.1007/978-94-024-2041-8_3

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