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E-book: Food Safety: Innovative Analytical Tools for Safety Assessment

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Food safety and quality are key objectives for food scientists and industries all over the world. To achieve this goal, several analytical techniques (based on both  destructive detection and nondestructive detection) have been proposed to fit the government regulations.

The book aims to cover all the analytical aspects of the food quality and safety assessment. For this purpose, the volume describes the most relevant techniques employed for the determination of the major food components (e.g. protein, polysaccharides, lipds, vitamins, etc.), with peculiar attention to the recent development in the field. Furthermore, the evaluation of the risk associated with food consumption is performed by exploring the recent advances in the detection of the key food contaminants (e.g. biogenic amines, pesticides, toxins, etc.).

Chapters tackle such subject as:

  • GMO Analysis Methods in Food
  • Current Analytical Techniques for the Analysis of Food Lipids
  • Analytical Methods for the Analysis of Sweeteners in Food
  • Analytical Methods for Pesticides Detection in Foodstuffs
  • Food and Viral Contamination
  • Application of Biosensors to Food Analysis
Preface xiii
1 Food Analysis: A Brief Overview
1(12)
Giuseppe Cirillo
Donatella Restuccia
Manuela Curcio
Francesca Lemma
Umile Gianfranco Spizzirri
1.1 Introduction
1(1)
1.2 Chromatographic Techniques in Food Analysis
2(3)
1.3 Spectroscopic Methods
5(2)
1.4 Biologically-Based Methodologies in Food Analysis
7(6)
References
8(5)
2 Recent Analytical Methods for the Analysis of Sweeteners in Food: A Regulatory Perspective
13(20)
Romina Shah
Lowri S. de Jager
2.1 Introduction
13(4)
2.2 Sample Preparation
17(4)
2.2.1 Internal Standards
20(1)
2.3 Analytical Methods
21(7)
2.3.1 Instrumental Analyses
21(1)
2.3.1.1 HPLC-UV-VIS/DAD/ELSD Detection
21(3)
2.3.1.2 HPLC-MS/Tandem MS Detection
24(4)
2.3.1.3 Capillary Electrophoresis
28(1)
2.4 Future Trends
28(5)
References
29(4)
3 Current Analytical Techniques for Food Lipids
33(32)
Cynthia T. Srigley
Magdi M. Mossoba
3.1 Introduction
33(3)
3.2 Official Methods for the Analysis of Fat in Foods
36(20)
3.2.1 Importance of Official Methods of Analysis
36(1)
3.2.2 Official Methods for the Gravimetric Determination of Total Fat
36(1)
3.2.2.1 Solvent Extraction Procedures
37(3)
3.2.2.2 Hydrolytic Procedures
40(2)
3.2.3 Official Methods for the Determination of Total Fat by GC
42(1)
3.2.3.1 Sample Preparation Procedures
42(5)
3.2.3.2 Analysis of FAME by GC-FID
47(4)
3.2.4 FTIR Spectroscopic Methods
51(3)
3.2.5 Method Validation for Novel Sample Matrices
54(2)
3.3 Conclusions
56(9)
References
57(8)
4 Detection of Allergen Markers in Food: Analytical Methods
65(58)
Girdhari M. Sharma
Sefat E. Khuda
Christine H. Parker
Anne C. Eischeid
Marion Pereira
4.1 Introduction
65(4)
4.2 Immunochemical Methods
69(7)
4.2.1 Lateral Flow Device (LFD)/Dipstick
69(1)
4.2.2 ELISA
70(1)
4.2.2.1 Milk
71(1)
4.2.2.2 Egg
72(1)
4.2.2.3 Fish
72(1)
4.2.2.4 Crustacean Shellfish
73(1)
4.2.2.5 Peanut
73(1)
4.2.2.6 Tree Nuts
74(1)
4.2.2.7 Wheat (Gluten)
75(1)
4.2.2.8 Soy
76(1)
4.3 Mass Spectrometry (MS) Methods
76(9)
4.3.1 Milk
81(1)
4.3.2 Egg
82(1)
4.3.3 Fish and Crustacean Shellfish
82(1)
4.3.4 Peanut
83(1)
4.3.5 Tree Nuts
83(1)
4.3.6 Wheat
84(1)
4.3.7 Soy
84(1)
4.4 DNA-Based Methods
85(5)
4.4.1 Crustacean Shellfish
89(1)
4.4.2 Tree Nuts
90(1)
4.5 Method Validation
90(33)
4.5.1 Specificity and Cross-Reactivity
97(1)
4.5.2 Robustness and Ruggedness
97(1)
4.5.3 Sensitivity, LOD and LOQ
97(1)
4.5.4 Accuracy and Trueness
98(1)
4.5.5 Precision
98(1)
References
99(24)
5 GMO Analysis Methods for Food: From Today to Tomorrow
123(56)
Ozgur Cakir
Sinan Meric
Sule Art
5.1 Introduction
124(11)
5.2 Methods for Detection, Identification and Quantification of GMOs in Food
135(25)
5.2.1 Detection of GMOs by DNA-Based Methods
136(2)
5.2.1.1 Polymerase Chain Reaction for GMO Detection
138(2)
5.2.1.2 Real-Time PCR for GMO Quantification
140(1)
5.2.2 Protein-Based Methods for GMO Detection and Quantification
141(1)
5.2.2.1 ELISA (Enzyme-Linked Immunosorbent Assay)
142(1)
5.2.2.2 Lateral Flow Strips
143(1)
5.2.3 Phenotypic Detection of GMOs
144(1)
5.2.4 Overall Assessment of Conventional Methods
145(1)
5.2.5 New Detection Methods of GMOs
145(1)
5.2.5.1 Amplification Based Detection Methods of GMOs
145(6)
5.2.5.2 Biosensor-Based Detection Methods of GMOs
151(3)
5.2.5.3 High-Throughput (HT) Techniques for GMO Detection
154(6)
5.3 Conclusion
160(19)
References
163(16)
6 Determination of Antioxidant Compounds in Foodstuff
179(42)
Amilcar L. Antonio
Eliana Pereira
Jose Pinela
Sandrina Heleno
Carla Pereira
Isabel C.F.R. Ferreira
6.1 Introduction
179(1)
6.2 Common Antioxidants in Foodstuff
180(4)
6.3 Antioxidants for Bioactive or Preservative Purposes
184(6)
6.4 Analysis of Antioxidants in Foods
190(12)
6.4.1 Extraction of Antioxidant Compounds
190(2)
6.4.1.1 Conventional Methods
192(1)
6.4.1.2 Nonconventional Methods
192(4)
6.4.1.3 Extraction Solvents and Surfactants
196(1)
6.4.2 Analytical Methodologies for Antioxidants
197(1)
6.4.2.1 Detection of Antioxidant Compounds
197(1)
6.4.2.2 Determination of Individual Antioxidant Molecules
198(4)
6.5 Conclusion
202(19)
References
203(18)
7 Analytical Methods for Pesticide Detection in Foodstuffs
221(50)
S. Hrouzkova
7.1 Introduction
221(4)
7.1.1 Pesticide Residues in Foodstuffs
223(1)
7.1.2 Analytical Methods for Pesticide Residue Analysis
224(1)
7.2 Sample Preparation
225(16)
7.2.1 Solvent-Based Extractions - Liquid-Liquid Extraction (LLE)
227(1)
7.2.1.1 QuEChERS Extraction
227(2)
7.2.1.2 Accelerated Solvent Extraction
229(1)
7.2.1.3 Microwave-Assisted Extraction (MAE)
230(1)
7.2.1.4 Supercritical Fluid Extraction (SFE)
231(1)
7.2.1.5 Liquid Phase Microextraction (LPME)
232(2)
7.2.2 Sorption-Based Extractions
234(1)
7.2.2.1 Solid-Phase Extraction (SPE)
234(4)
7.2.2.2 Matrix Solid-Phase Dispersion (MSPD)
238(1)
7.2.2.3 Microextraction by Packed Syringe (MEPS)
238(1)
7.2.2.4 Solid-Phase Microextraction (SPME)
239(1)
7.2.2.5 Stir-Bar Sorptive Extraction (SBSE)
240(1)
7.3 Chromatographic Methods
241(4)
7.3.1 Gas Chromatography
242(1)
7.3.2 Fast Gas Chromatography
243(1)
7.3.3 Liquid Chromatography
244(1)
7.4 Detection of Pesticides
245(7)
7.4.1 MS Detection
246(1)
7.4.1.1 Ionization Techniques in GC-MS
246(1)
7.4.1.2 Ionization Interfaces in LC-MS
247(1)
7.4.1.3 MS Analyzers and Tandem MS
248(2)
7.4.2 Ambient MS
250(2)
7.5 Specific Problems of Pesticide Residue Analysis
252(2)
7.6 Future Trends and Conclusions
254(17)
Acknowledgment
254(1)
References
255(16)
8 Application of Chromatograpic Methods for Identification of Biogenic Amines in Foods of Animal Origin
271(34)
Cesar Aquiles Lazaro de La Torre
Carlos Adam Conte-Junio
8.1 Biogenic Amines
272(1)
8.1.1 Definition
272(1)
8.1.2 Classification
272(1)
8.1.3 Synthesis
272(1)
8.2 Importance of Biogenic Amines in Food of Animal Origin
273(4)
8.2.1 Toxicological Aspect
274(1)
8.2.2 Quality Indicators
275(1)
8.2.3 Control and Prevention
276(1)
8.3 Procedures for Chromatographic Methods in Biogenic Amines
277(11)
8.3.1 Sample Processing
278(8)
8.3.2 Analytical Determination
286(2)
8.4 Chromatography Applications in Food of Animal Origin
288(6)
8.4.1 Milk and Dairy Products
289(2)
8.4.2 Fish and Seafood Products
291(1)
8.4.3 Meat, Meat Products and Edible Byproducts
292(1)
8.4.4 Chicken Meat and Chicken Meat Products
293(1)
8.4.5 Eggs and Egg Products
293(1)
8.4.6 Honey
294(1)
8.5 Conclusion
294(11)
Acknowledgments
295(1)
References
295(10)
9 Advances in Food Allergen Analysis
305(56)
Joana Costa
Telmo J.R. Fernandes
Caterina Villa
M. Beatriz P.P. Oliveira
Isabel Mafra
9.1 Introduction
305(2)
9.2 Proteins versus DNA as Targets for Food Allergen Analysis
307(36)
9.2.1 Protein-Based Methods
308(1)
9.2.1.1 ELISA
308(2)
9.2.1.2 Immunosensors
310(11)
9.2.1.3 MS Platforms
321(11)
9.2.2 DNA-Based Techniques
332(1)
9.2.2.1 Real-Time PCR Coupled to HRM Analysis
332(1)
9.2.2.2 Single-Tube Nested Real-Time PCR
333(4)
9.2.2.3 Ligation-Dependent Probe Amplification
337(1)
9.2.2.4 Genosensors
338(5)
9.2.3 Aptasensors
343(1)
9.3 Final Remarks
343(18)
Acknowledgments
346(1)
References
347(14)
10 Food and Viral Contamination: Analytical Methods
361(34)
Gloria Sanchez
10.1 Introduction
361(13)
10.1.1 Virus Extraction from Food
364(1)
10.1.2 Virus Extraction from Bilvalve Molluscs
364(3)
10.1.3 Virus Extraction from Soft Fruits and Leafy Greens
367(4)
10.1.4 Virus Extraction from Bottled Water
371(2)
10.1.5 Virus Extraction from other Food Products
373(1)
10.2 Nucleic Acid Extraction and Purification
374(1)
10.3 Virus Detection by Molecular Techniques
374(2)
10.4 Assessment of Infectivity
376(2)
10.5 Quality Controls
378(1)
10.6 Conclusions
379(16)
Acknowledgments
380(1)
References
380(15)
11 Application of Biosensors for Food Analysis
395(40)
Viviana Scognamiglio
Amina Antonacci
Maya D. Lambreva
Fabiana Arduini
Giuseppe Palleschi
Simona C. Litescu
Udo Johanningmeier
Giuseppina Rea
11.1 The Agrifood Sector
396(1)
11.2 Food Quality and Safety Concepts
397(3)
11.3 Effect of Unsafe Food on Human Health
400(2)
11.4 Revealing Methods for Food Components and Contaminants
402(1)
11.5 Biosensors: Definition, Market and Application Fields
403(2)
11.6 Biosensors and Bioassays for the Detection of Food Components and Contaminants
405(17)
11.6.1 Biosensing Technologies for Glucose Detection
405(4)
11.6.2 Biosensors and Bioassays to Reveal Glutamine
409(1)
11.6.3 Biodetecting Methods for Gliadin
410(2)
11.6.4 Enzyme Based-Biosensors for Phenols Detection
412(2)
11.6.5 Biosensing Technology Trends for Pesticide Monitoring
414(5)
11.6.6 Toxin Biodetection
419(1)
11.6.7 Heavy Metal Monitoring by Biosensing Methodologies
420(2)
11.7 Biosensors for Intelligent Food Packaging
422(1)
11.8 Biosensor Technology to Sustain Precision Farming
423(1)
11.9 Conclusions
424(11)
Acknowledgments
426(1)
References
426(9)
12 Immunoassay Methods in Food Analysis
435(20)
Pranav Tripathi
Satish Malik
Seema Nara
12.1 Introduction
436(1)
12.2 Immunoassays
437(3)
12.2.1 Principle and Significance of ELISA
438(1)
12.2.2 Application of Immunoassays in Food Safety
439(1)
12.3 Immunosensors
440(3)
12.3.1 Electrochemical Transducers
441(1)
12.3.1.1 Amperometric Transducers
441(1)
12.3.1.2 Potentiometric Transducers
441(1)
12.3.2 Piezoelectric Immunosensors
441(1)
12.3.3 Optical Transducers
442(1)
12.3.4 Application of Immunosensors in Food Safety
442(1)
12.4 Lateral Flow Immunoassay (LFIA)
443(2)
12.4.1 Applications of LFIA in Food Safety
444(1)
12.5 Sample Processing in Food Analysis
445(1)
12.6 Outlook
446(9)
References
450(5)
Index 455
Umile Gianfranco Spizzirri obtained his PhD in Development of Molecules of Pharmaceutical Interest in 2005 from the University of Calabria. He is currently a member of the Technical Staff at the Department  of Pharmacy, Nutrition and Health Science of the same University. His research activities are mainly related to the polymer chemistry and technology for the preparation of stimuli-responsive drug delivery system, functional polymers for food industry, and new analytical methodologies for the food quality and safety assessment. He is author and co-author of more than 100 publications, including research and review article as well as invited book chapters.

Giuseppe Cirillo received his PhD in Methodologies for the Development of Molecules of Pharmaceutical Interest in 2008 from the University of Calabria Italy. He is currently is in a post-doctoral position at the same University. His research interests are in the development of functional polymers with tailored biological activity (antioxidant, antimicrobial, anticancer, chelating), the design of smart hydrogels for drug delivery, the study of the activity of innovative functional foods and nutraceuticals, and the synthesis and functionalization of carbon nanotubes-based devices for biomedical applications. He is author and co-author more than 100 publications, including research and review article as well as invited book chapters.
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