Analytical and Bioanalytical Chemistry

, Volume 398, Issue 6, pp 2413–2427 | Cite as

Emerging food contaminants: a review

  • Lina Kantiani
  • Marta Llorca
  • Josep Sanchís
  • Marinella Farré
  • Damià Barceló
Review

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

Emerging food contaminants PFCs PBDEs Nanomaterials Antibiotics Biotoxins 

Notes

Acknowledgements

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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Copyright information

© Springer-Verlag 2010

Authors and Affiliations

  • Lina Kantiani
    • 1
  • Marta Llorca
    • 1
  • Josep Sanchís
    • 1
  • Marinella Farré
    • 1
  • Damià Barceló
    • 1
    • 2
  1. 1.Department of Environmental ChemistryIDAEA-CSICBarcelonaSpain
  2. 2.King Saud UniversityRiyadhSaudi Arabia

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