Good morning,
Because food contaminants can be of different natures, is there a compendium of analytical techniques, standardized preferably, that can be consulted?
Related to that question, where can the admissible concentration limit for those contaminants be found?
For example: if I wanted to detect dioxins, what recognized analytical techniques (sample preparation, what instrument: GC-MS, LC-MS,...) should I use?
However, we would like to have an idea on how to analyze most of the substances of concern.
Thank you.
There are several analytical techniques available for detecting food contaminants, including gas chromatography (GC), liquid chromatography (LC), and fluorescence resonance energy transfer-based methods. The choice of technique depends on the nature of the contaminant being detected. For example, to detect dioxins, GC-MS or LC-MS can be used. There are also standardized methods for sample preparation, instrument use, and data analysis. The admissible concentration limit for contaminants can be found in regulations set by government agencies such as the Environmental Protection Agency (EPA) or the World Health Organization (WHO). The EPA has funded research on bioanalytical methods for food contaminant analysis, and the WHO has published guidelines on risk assessment methods for biological and chemical hazards in food.
Christophe Siquet
You can use HPTLC technique to Identification and quantification along with new advance technology with MS/MS (Mass Spectrometry) in addition to this you can use LC-MS/MS or GC-MS/MS.