Food Chemical Hazard Detection E-Book

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Sprache: Englisch

Seitenzahl: 658

Veröffentlichungsjahr: 2014

Beschreibung

Food chemical safety remains a serious concern to the food industry. Risks such as adulteration, the existence
of toxic and allergenic compounds in foods, and poor regulation of postharvest processing indicate that food chemical safety is not fully guaranteed. With the increasing trend of globalization in the import and export of food products, the importance of employing accurate and reliable analytical instruments to rapidly detect chemical hazards in foods has become paramount. In recent years, many new applications for using a range of analytical methods to detect food chemical hazards have emerged. Food Chemical Hazard Detection: Development and Application of New Technologies aims to cover the major developments and applications in this field.

With a far-reaching scope, this book includes sections dedicated to chromatography tandem mass spectrometry, immunoassay, biophotonics, nanotechnology, biosensors and microfluidic based “lab-on-a-chip”. A team of expert authors from major academic institutions in the USA, Canada and China bring a wealth of research experiences to bear in this major new work, which will be required reading for anyone interested in food chemical hazards and their effective detection and intervention strategies.

Food Chemical Hazard Detection: Development and Application of New Technologies is aimed at a diverse audience, including food safety testing laboratories, scientists and managers in the global food supply chain, academic institutions, governmental regulatory agencies and food safety training providers. Readers will receive not only the fundamentals about different detection techniques, but will also gain insights into the current and future applications of each technique.

Leseprobe

Table of Contents

Cover

Title Page

Copyright

List of contributors

Preface

Section I: Chromatography–tandem mass spectrometry

Chapter 1: Recent developments in gas chromatography–mass spectrometry for the detection of food chemical hazards

1.1 The combination of gas chromatography and mass spectrometry

1.2 Analysis of pesticide residues in foods

1.3 Analysis of contaminants formed during food processing

1.4 Analysis of environmental contaminants

1.5 Analysis of contaminants from packaging materials

1.6 Nitrite

Summary

Abbreviations

References

Chapter 2: Recent developments in liquid chromatography–mass spectrometry for the detection of food chemical hazards

2.1 Introduction to food safety detection by liquid chromatography–mass spectrometry

2.2 Principles and current technology of LC–MS

2.3 Applications of LC–MS in food safety detection

2.4 Conclusion

Abbreviations

References

Section II: Immunoassays

Chapter 3: State of the art immunoassay developments and application to food chemical hazards

3.1 Development and use of immunoassay to monitor food chemical hazards

3.2 Design and synthesis of haptens

3.3 Antibody production

3.4 Immunoassay formats

3.5 Sample preparation from various matrices

3.6 Conclusion

References

Chapter 4: Molecularly imprinted polymers (MIPs) – an emerging technique for chemical hazard determination

4.1 Introduction

4.2 Preparation of molecularly imprinted polymers

4.3 Molecularly imprinted solid-phase extraction modes

4.4 Applications of MISPE in food chemical hazard determination

4.5 Conclusion and outlook

References

Section III: Biophotonics

Chapter 5: Recent developments in infrared spectroscopy for the detection of food chemical hazards

5.1 A brief introduction to infrared spectroscopy and its application in the food industry

5.2 Application of IR spectroscopy to detect chemical adulterants in foods

5.3 Application of IR spectroscopy to detect mycotoxins in foods

5.4 Application of IR spectroscopy to detect pesticides in foods

5.5 Application of IR spectroscopy to detect antibiotic residues in foods

5.6 Tips for reporting results

5.7 Trends in IR instrumentation

5.8 Trends in further applications of chemometrics to analyze IR spectra

5.9 Conclusion

References

Chapter 6: Recent developments in Raman spectroscopy for the detection of food chemical hazards

6.1 Introduction

6.2 Detection of chemicals in simple solvents

6.3 Detection of chemicals in food matrices

6.4 Conclusion and outlook

References

Section IV: Nanotechnology

Chapter 7: Engineered nanoparticles (ENPs): applications, risk assessment, and risk management in the agriculture and food sectors

7.1 Introduction

7.2 Naturally occurring nanoparticles

7.3 Nanoparticle engineering

7.4 Engineered nanoparticles (ENPs)

7.5 Applications of ENPs in the agriculture and food sectors

7.6 Nanosensors

7.7 Impacts of ENPs on the environment

7.8 Risk assessment and risk management of ENPs in food technology

7.9 Future trends

References

Chapter 8: Nanotechnology and its applications to improve the detection of chemical hazards in foods

8.1 Introduction

8.2 Nanomaterials used in sensors

8.3 Chemical hazards in foods

8.4 Conclusion

References

Section V: Biosensors

Chapter 9: Microfluidics “lab-on-a-chip” system for food chemical hazard detection

9.1 Microfluidics and “lab-on-a-chip”

9.2 Fluid mechanics at the microscale

9.3 Microfabrication technologies

9.4 Detection techniques

9.5 Representative applications in the detection of chemical hazards in foods

9.6 Future perspectives

References

Chapter 10: Colorimetric biosensor for food chemical hazards detection

10.1 Introduction

10.2 Detection of hazardous chemicals in foods using colorimetric biosensors based on bio-nanomaterials

10.3 Conclusion

Acknowledgments

References

Index

End User License Agreement

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Guide

Table of Contents

List of Illustrations

Figure 1.1

Figure 1.2

Figure 2.1

Figure 2.2

Figure 3.1

Figure 3.2

Figure 3.3

Figure 4.1

Figure 4.2

Figure 4.3

Figure 4.4

Figure 4.5

Figure 4.6

Figure 4.7

Figure 4.8

Figure 4.9

Figure 5.1

Figure 5.2

Figure 5.3

Figure 5.4

Figure 5.5

Figure 6.1

Figure 6.2

Figure 6.3

Figure 6.4

Figure 6.5

Figure 6.6

Figure 6.7

Figure 6.8

Figure 6.9

Figure 6.10

Figure 7.1

Figure 7.2

Figure 7.3

Figure 8.1

Figure 8.2

Figure 8.3

Figure 8.4

Figure 9.1

Figure 9.2

Figure 9.3

Figure 9.4

Figure 9.5

Figure 10.1

Figure 10.2

Figure 10.3

Figure 10.4

Figure 10.5

List of Tables

Table 1.1

Table 3.1

Table 3.2

Table 3.3

Table 7.1

Table 7.2

Table 7.3

Table 7.4

Table 7.5

Table 7.6

Table 7.7

Table 9.1

Table 9.2

Table 9.3

Table 10.1

Food Chemical Hazard Detection

Development and Application of New Technologies

Shuo Wang

College of Food Engineering and Biological Technology, Tianjin University of Science and Technology, Tianjin, China

This edition first published 2014 © 2014 by John Wiley & Sons, Ltd

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Library of Congress Cataloging-in-Publication Data

Wang, Shuo, 1969-

Food chemical hazard detection : development and application of new technologies / Shuo Wang.

pages cm

Includes bibliographical references and index.

ISBN 978-1-118-48859-1 (cloth)

1.Food adulteration and inspection. 2.Hazardous substances. I.Title.

TX531.W36 2014

363.19'264--dc23

2013046772

A catalogue record for this book is available from the British Library.

Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books.

Cover image: © Shutterstock/luchschen

Cover image: © Shutterstock/Shots Studio

Cover design by Meaden Creative

List of contributors

Qiliang Deng

College of Science

Tianjin University of Science and Technology

Tianjin

China

Jinxing He

College of Food and Bioengineering

Shandong Polytechnic University

Jinan

China

Lili He

Department of Food Science

University of Massachusetts

Amherst, MA

USA

Mengshi Lin

Food Science Program

Division of Food Systems and Bioengineering

University of Missouri

Columbia, MO

USA

Xiaonan Lu

Food, Nutrition and Health Program

Faculty of Land and Food Systems

University of British Columbia

Vancouver, BC

Canada

Mahmoudreza Ovissipour

School of Food Science

Washington State University

Pullman, WA

USA

Barbara A. Rasco

School of Food Science

Washington State University

Pullman, WA

USA

Shyam S. Sablani

Biological Systems Engineering

Washington State University

Pullman, WA

USA

Syamaladevi M. Roopesh

Biological Systems Engineering

Washington State University

Pullman, WA

USA

Jianlong Wang

College of Food Science and Engineering

Northwest Agriculture and Forestry University

Yangling

Shaanxi

China

Shuo Wang

College of Food Engineering and Biological Technology

Tianjin University of Science and Technology

Tianjin

China

Xianghong Wang

College of Food Science and Technology

Agricultural University of Hebei

Baoding

Hebei

China

Jie Xu

Department of Mechanical Engineering

Washington State University

Vancouver, WA

USA

Hongyan Zhang

College of Life Science

Shandong Normal University

Jinan

China

Renbang Zhao

College of Food Science and Technology

Agricultural University of Hebai

Baoding

Hebei

China

H. Susan Zhou

Department of Chemical Engineering

Worcester Polytechnic Institute

Worcester, MA

USA

Preface

Food chemical safety is still a priority for both the food industry and academia. Innovative methods are critical to improving the determination of the potential chemical hazards in food products. Because the food system is complicated, effective separation and detection tools are both essential requirements. A recent trend is to minimize the detection tools and also to make them more user-friendly.

In this book, we focus on introducing different analytical technologies and their application to the detection of food chemical hazards. Therefore, the overall approach is based on “technique” rather than “categories of analytes.” Specifically, this book is aimed to provide up-to-date information and knowledge about cutting-edge methodologies to food scientists and technologists and also other professional staff in the areas of chemistry, biochemistry and food regulation.

The book is divided into five sections: I. Chromatography–tandem mass spectrometry; II. Immunoassays; III. Biophotonics; IV. Nanotechnology; and V. Biosensors. Two chapters are included in each section to present detailed descriptions.

In Section I, gas chromatography (Chapter 1) and liquid chromatography (Chapter 2) are introduced individually as separation techniques, coupled with mass spectrometry for the detection of trace levels of chemical hazards in foods. So far, chromatography coupled with mass spectrometry is still the confirmatory technique used in most institutions and government agencies to determine and validate food chemical safety.

Section II first introduces the extensively used immunoassays in detail and then reviews recent progress in this technique and its application to detect food chemical hazards (Chapter 3). Additionally, molecularly imprinted polymers (MIPs) represent a novel technique to be employed as an efficient means to extract and separate chemical analytes from complicated matrices such as foods and the principle of this technique is related to the classical “antigen–antibody recognition” theory (Chapter 4).

In Section III, biophotonics is presented as a novel technique employed to detect food chemical hazards. Infrared spectroscopy, especially Fourier transform infrared (FT-IR) spectroscopy, is introduced in Chapter 5. Both near-infrared (NIR) and mid-infrared (MIR) spectroscopy are covered because NIR spectroscopy has been widely used in the food industry as an online system to detect food analytes and MIR spectroscopy is still used in the laboratory as a routine diagnostic tool. Complementary Raman spectroscopy is introduced in Chapter 6. This technique has been booming in the recent years, especially coupled with nanotechnology to generate the technique surface-enhanced Raman scattering (SERS) spectroscopy.

Section IV considers nanotechnology and its application to the detection of food chemical hazards. In Chapter 7, the application, risk assessment, and risk management of engineered nanoparticles in agriculture and food sectors are introduced first. “Nano” has become a very popular and active research area in food science in recent years; however, there are still many contradictory arguments, and a general introduction is critical for readers to understand the “pros and cons.” In Chapter 8, nanotechnology and its application to improve the detection limit of different analytical tools are presented. For example, quantum dots have been validated as a very unique tool for the detection of trace levels of chemical analytes.

In Section V, microfluidics-based “lab-on-a-chip” is first introduced as a novel system to detect trace levels of chemical hazards (Chapter 9). This technique has significant importance to in-field studies, especially for developing countries that do not possess ideal laboratory conditions (optimum instrumentation, air conditioning, etc.) to perform detection. Apart from fluorescence, recent detection instruments coupled with a “lab-on-a-chip” system are also summarized. For example, laser technology has been incorporated into this microfluidics system for the detection of chemical contaminants. The final chapter (Chapter 10) introduces colorimetric biosensors. Aptamers and G-quadruplex DNAzyme are introduced as the major signal conversion factors for colorimetric biosensors.

As the Director of the National Key Laboratory of Food Nutrition and Safety in China and also the Editor of this book, I anticipate that the current developments in each of the individual technologies presented in this book will assist the more rapid, reliable and precise determination of chemical hazards in food systems.

Without exception, my first thanks have to go to all of the authors of the ten chapters in this book. They were very tolerant of the numerous requests from me as Editor and from the publisher. The Wiley team also deserve my sincere thanks for keeping the writing and editing of this book on the right track. Finally, I offer deep thanks to my wife and my son for being understanding of the many hours spent away from them during the reviewing and editing of the various chapters.

Shuo WangPresident of Tianjin University of Science and TechnologyDirector of National Key Laboratory of Food Nutrition and Safety,Ministry of Education of China

Section I

Chromatography–tandem mass spectrometry

Chapter 1Recent developments in gas chromatography–mass spectrometry for the detection of food chemical hazards

Renbang Zhao

College of Food Science and Technology, Agricultural University of Hebei, Baoding, Hebei, China

1.1 The combination of gas chromatography and mass spectrometry

1.1.1 Introduction

Gas chromatography–mass spectrometry (GC–MS) is a synergistic combination of the high-resolution separation of the components of a mixture with selective and sensitive mass detection. The term “hyphenation” or “tandem” is widely used to describe the possible combination of two or more instrumental analytical methods in a single run. GC separates chemical mixtures into individual components while MS identifies/quantifies the components at a molecular level.

In 1957, Holmes and Morrell demonstrated the first coupling of GC with MS (Holmes and Morrell, 1957), shortly after the development of gas–liquid chromatography (James and Martin, 1952), and it became commercially available in 1967.

The coupling of a gas chromatograph and a mass spectrometer in GC–MS allows a much more accurate chemical identification than applying either technique alone (Figure 1.1). The role of the GC technique is to separate the components from a complex mixture and identify or quantify those components. In order to identify the components, the retention characteristics of an unknown component/analyte are compared with those of reference materials determined under identical experimental conditions. Even if the retention characteristics of an unknown and a reference material are identical, the two compounds may not be the same, because there are so many compounds involved and this affects the specific retention characteristics.

Figure 1.1 Photograph of a modern gas chromatograph

MS can identify compounds with a high degree of confidence, but it may require a very pure sample or standard. If a compound is part of a complex mixture, the mass spectrum obtained will contain ions from all of the compounds in the mixture, resulting in the identification being challenging. The combination of the two processes allows specific compounds separated by GC to be introduced into the mass spectrometer which can then be identified. In particular, those compounds with similar or identical retention characteristics in GC having different molecular or fragment masses in MS can be differentiated.

1.1.2 Basic gas chromatography

GC is more than 60 years old (James and Martin, 1952) and is a unique and versatile technique. In its initial stages of development, it provided separation and quantitative analysis for sample components both volatile at the temperatures used to achieve separation and thermally stable (Martin and Synge, 1941). However, it has also been applied to a wide range of nonvolatile compounds that can be conveniently converted into volatile derivatives. As an analytical tool, GC can be used to separate and analyze gaseous, liquid, or solid samples in some instances. The techniques of derivatization or pyrolysis GC can be utilized if the sample to be analyzed is nonvolatile.