Emerging Organic Contaminants and Nanomaterials in Food

  • Marinella FarréEmail author
  • Damià Barceló
Part of the The Handbook of Environmental Chemistry book series (HEC, volume 20)


Governments all over 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 rising consumer concerns. In addition, the variety of toxicant residues in food is continuously increasing as a consequence of industry development, new agricultural practices, environmental pollution, and climate change. This paper reviews the major groups of emerging contaminants in food, as well as, the levels of concentrations reported and the analytical approaches presented for their detection with special emphasis on more fast and cost-efficient methods of detection.

The four main groups of emerging food contaminants that are discussed here are:
  1. 1.

    Industrial organic pollutants: Perfluorinated compounds (PFCs), polybrominated diphenylethers (PBDEs), new pesticides, and nanomaterials.

  2. 2.

    Pharmaceutical residues: Antibiotics and coccidiostats

  3. 3.

    Biotoxins: Emerging groups of marine biotoxins



Biotoxins Coccidiostats Food contaminants LC-MS/MS Nanomaterials antibiotics Perfluorinated compounds Pesticides Polybrominated diphenylethers 



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 Berlin Heidelberg 2011 2012

Authors and Affiliations

  1. 1.Department of Environmental Chemistry, Institute of Environmental Assessment and Water StudiesIDAEA-CSICBarcelonaSpain
  2. 2.Catalan Institute of Water Research (ICRA)GironaSpain

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