Food Toxicology and Forensics presents an overview on these subjects, along with the analytical tools necessary to handle the complexity of the issues at play between them. The book discusses the presence of foreign substances in food despite forensic analysis and supports the scientific community, laboratories and regulatory bodies in their aim to identify food fraud. Topics include the forensic attribution profiling of food by liquid chromatography (LC), contemporary mass spectrometry (MS), tandem mass spectrometry (MS/MS) and liquid chromatography coupled to mass spectrometry (LC-MS), the application of ambient ionization mass spectrometry (AIMS) techniques for the analysis of food samples, and more.
Includes toxicology and analytical methods for the determination of certain toxicants in foods
Discusses legal, economic and biological issues of food adulteration and food fraud
Presents the latest allergen measurement techniques and post reviews of allergen non-compliance cases
Provides methods of validation of DNA biochip for species identification in food forensic science