Analytical methods for mixed organic chemical residues and contaminants in food
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Analytical methods for mixed organic chemical residues and contaminants in food Sherri B. Turnipseed 1 & Hiranthi Jayasuriya 2 Received: 24 January 2020 / Revised: 6 April 2020 / Accepted: 17 April 2020 # This is a U.S. government work and not under copyright protection in the U.S.; foreign copyright protection may apply 2020
Abstract Developing methods that can analyze multiple categories of organic chemical residues such as pesticides, veterinary drugs, mycotoxins, human drugs, and environmental contaminants in food with a single analytical procedure is a growing trend. These methods for mixed organic chemical residues and contaminants focus on the chemical properties of these analytes rather than how they are used and adulterate the food supply. This paper highlights recently published methods for mixed residue and contaminant methods in food including advances in technology (instrumental hardware, data processing programs, and sample cleanup) that allow for a larger number of compounds to be monitored simultaneously. The factors that determine the scope, or number and type of analytes in a given method, including needs for specific food commodities, complexity of the analytical procedure, and the intended purpose (qualitative vs quantitative analysis) will be examined. Although there are clear advantages to expanding the number of unwanted chemicals being monitored in the global food supply, challenges to developing and implementing mixed organic residue and contaminant methods will also be discussed. Going forward, it will be important to implement these methods to more thoroughly protect the food supply for a wide variety of targeted and non-targeted chemical residues and contaminants while also having the regulatory framework in place to effectively manage the results of these comprehensive analyses. Keywords Mixed chemical residues . Veterinary drugs . Pesticides . Mycotoxins . Environmental contaminants . LC-MS . GC-MS . HRMS
Introduction Unwanted chemicals in food can result from naturally occurring toxins, pesticides applied during growing or harvesting, veterinary drugs administered to animals, compounds produced during food processing (e.g., acrylamide), and contaminants from packaging materials such as bisphenol A. These chemicals may be classified as residues (remaining traces of chemicals added intentionally such as pesticides and Published in the topical collection featuring Female Role Models in Analytical Chemistry. * Sherri B. Turnipseed [email protected] 1
Animal Drugs Research Center, US Food and Drug Administration, Denver, CO 80225, USA
2
Center for Veterinary Medicine, Office of Research, US Food and Drug Administration, Laurel, MD 20708, USA
veterinary drugs) or contaminants (compounds not added intentionally) [1, 2]. Regardless of the source, analytical methods to monitor for residues and contaminants in food are important because these chemicals may have acute or chronic adverse human health effects [3]. For example, toxins in food can cause immediate and potent
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