Analysis of residual chemicals in food (Review)

Abstract

For the analysis of residual chemicals in food to ensure food safety, many assay techniques have been developed such as gas chromatography (GC), gas chromatography-mass spectrometry (GC/MS) and high-performance liquid chromatography (HPLC). This paper deals with the analysis of residual chemicals including (A) pesticides (organochlorine and organophosphorus pesticides), (B) veterinary drugs (antibiotics, synthetic antibacterials, hormones and antiparasitic drugs), (C) food additives (preservatives, fungicides and antioxidants), (D) environmental pollution materials (PCB, dioxins, organotin compounds and volatile chlorinated organic compounds) and (E) natural toxins (mycotoxin). Legal regulations and the safety assessment of these chemicals are also outlined in this paper.