Determining the presence of different types of toxic compounds (or xenobiotics) in food requires precise analytical methodologies. Examples of these techniques include separation techniques coupled to mass spectrometry, Variations in methods used depend on the physicochemical properties of each xenobiotic being tested for. Advances in the Determination of Xenobiotics in Foods explains recent developments in the field of xenobiotic determination in food. Readers are introduced to xenobiotic testing techniques through extensive reviews. Chapters also cover details about contaminants coming from food contact materials (such as plasticizers, food additives, polymer monomers/oligomers and non-intentionally added substances), substances used for food processing and sensing (nanoparticles), and residues of pesticides (that can also be present in the final food product). The book also includes information about specific xenobiotics that, due to their global distribution in the environment, are also likely to enter the food chain. Some of them are regulated (persistent organic pollutants and heavy metals) but there are many other types of contaminants (halogenated flame-retardants, perfluorinated compounds and micro- and nanoplastics) that must also be controlled. In addition, some xenobiotics could be present in the final food consumed because of food treatments (acrylamide, furan, heterocyclic aromatic amines, and glycidol esters). Finally, the concluding chapters of the book are devoted to the presence of natural contaminants such as mycotoxins and biogenic amines. The combination of extensive information of analytical techniques for xenobiotics along with a categorical treatment of food contaminants makes this volume a handy reference for food science and technology students and technicians involved in food safety and processing management roles. SERIES INTRODUCTION: This book series presents reviews, and reference monographs on all aspects of food science and technology. The series is essential reading for food chemists and technician in both professional and academic settings.

Given the continuous consumer demand for products of high quality and specific origin, there is a great tendency toward the application of multiple instrumental techniques for the complete characterization of foodstuffs or related natural products. Spectrometric techniques usually offer a full and rapid screenshot of a product’s composition and properties by the determination of specific biomolecules such as sugars, minerals, polyphenols, volatile compounds, amino acids, and organic acids. The present Special Issue aimed firstly to enhance the advances of the application of spectrometric techniques such as gas chromatography coupled to mass spectrometry (GC-MS), inductively coupled plasma optical emission spectrometry (ICP-OES), isotope-ratio mass spectrometry (IRMS), nuclear magnetic resonance (NMR), Raman spectroscopy, or any other spectrometric technique, in the analysis of foodstuffs such as meat, milk, cheese, potatoes, vegetables, fruits/fruit juices, honey, olive oil, chocolate, and other natural products. An additional goal was to fill the gap between food composition/food properties/natural product properties and food/natural product authenticity, using supervised and nonsupervised chemometrics.

This book describes the vast variety of xenobiotics, such as pesticides, antibiotics, antibiotic resistance genes, agrochemicals and other pollutants, their interactions with the soil environment, and the currently available strategies and techniques for soil decontamination and bioremediation. Topics covered include: transport mechanisms of pollutants along the Himalayas; use of earthworms in biomonitoring; metagenomic strategies for assessing contaminated sites; xenobiotics in the food chain; phyto-chemical remediation; biodegradation by fungi; and the use of enzymes and potential microbes in biotransformation. Accordingly, the book offers a valuable guide for scientists in the fields of environmental ecology, soil and food sciences, agriculture, and applied microbiology.

Genetic Toxicology is a comprehensive book covering the historical perspective of genetic toxicology; basic mechanisms of mutations and chromosomal effects; health consequences of genetic damage, including cancer and inheritable mutations; properties of physical, chemical, and biological mutagens; risk assessment of human exposure to genotoxicants; and the current position of some government regulatory agencies in the United States on the issues of genetic toxicology. The book will be a useful reference for students and researchers in toxicology, genetics, cancer biology, and medicine who are interested in the basic and applied principles of genetic toxicology. It will also benefit industrial toxicologists, products registration specialists, and government regulatory specialists with responsibility for the safety evaluation of industrial and environmental agents.

Xenobiotics are chemical compounds foreign to a given biological system. In animals and humans, xenobiotics include drugs, drug metabolites, and environmental pollutants. In the environment, xenobiotics include synthetic pesticides, herbicides, and industrial pollutants. Many techniques are used in xenobiotics residue analysis; the method selected depends on the complexity of the sample, the nature of the matrix/analytes, and the analytical techniques available. This reference will help the analyst develop effective and validated analytical strategies for the analysis of hundreds of different xenobiotics on hundreds of different sample types, quickly, accurately and at acceptable cost.

Advances in Food and Nutrition Research, Volume 111 provides the latest on highly timely topics, including Understanding the Heterocyclic Aromatic Amine Research: An Overview and Recent Findings, Recent advances and challenges in the analysis of natural toxins, High Pressure Processing Plus Technologies: Enhancing the Inactivation of Vegetative Microorganisms, A discussion on A1-free milk: nuances and comments beyond implications to the health, Bioactive peptides as a novel strategy to prevent alcoholic liver injury, Hemp seed protein-derived short- and medium-chain peptides and their multifunctional properties, Condensed tannins – their content in plant foods, changes during processing, antioxidant and biological activities, and more. Contains contributions that have been carefully selected based on the vast experience and expertise of the authors on the subject Includes updated, in-depth, and critical discussions of available information, giving the reader a unique opportunity to learn Encompasses a broad view of the topics at hand