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Halogenated Persistent Organic Pollutants and Polycyclic Aromatic Hydrocarbons in Food

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Mass Spectrometry in Food Safety

Part of the book series: Methods in Molecular Biology ((MIMB,volume 747))

Abstract

During recent years, mass spectrometry (MS) and hyphenated chromatographic instrumentation and techniques have been a subject of dramatic developments, resulting in the introduction of various useful tools for the analysis of halogenated persistent organic pollutants (POPs) and polycyclic aromatic hydrocarbons (PAHs) in food and environmental matrices. This chapter describes state-of-the-art in the field of MS as a primary detection tool for the halogenated POPs and PAHs previously separated using either gas chromatography (GC) or liquid chromatography (LC). Since sample preparation practice plays a crucial role for obtaining optimal performance characteristics of a particular analytical method, a brief overview of sample extraction and clean-up procedures in the POPs/PAHs analysis is also briefly outlined.

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Acknowledgments

This chapter was financially supported by the Ministry of Education, Youth and Sports of the Czech Republic (project MSM 6046137305) and the European Commission (project “Contaminants in food and feed: Inexpensive detection for control of exposure” (acronym CONff   IDENCE), contract 211326-CP Collaborative Project).

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Authors and Affiliations

  1. Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Prague, Czech Republic

    Tomas Cajka

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  1. Tomas Cajka
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  2. Jana Hajslova
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Correspondence to Tomas Cajka .

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Editors and Affiliations

  1. , Food Safety, Agilent Technologies, Inc., Centerville Rd. 2850, Wilmington, 19808, Delaware, USA

    Jerry Zweigenbaum

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Cajka, T., Hajslova, J. (2011). Halogenated Persistent Organic Pollutants and Polycyclic Aromatic Hydrocarbons in Food. In: Zweigenbaum, J. (eds) Mass Spectrometry in Food Safety. Methods in Molecular Biology, vol 747. Humana Press. https://doi.org/10.1007/978-1-61779-136-9_15

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  • DOI: https://doi.org/10.1007/978-1-61779-136-9_15

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