2024-03-28T12:25:11Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/442812012-01-18T23:00:00Zcom_10261_5062com_10261_5col_10261_5064
Kantiani, Lina
Llorca, Marta
Sanchís, Josep
Farré, Marinella
Barceló, Damià
2012-01-16T10:55:59Z
2012-01-16T10:55:59Z
2010
Analytical and Bioanalytical Chemistry
1618-2642
http://hdl.handle.net/10261/44281
10.1007/s00216-010-3944-9
1618-2650
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.
eng
closedAccess
Emerging food contaminants
PFCs
PBDEs
Nanomaterials
Antibiotics
Biotoxins
Emerging food contaminants: a review
artículo