Analysis of emerging contaminants in food

Governments all over the world are intensifying their efforts to improve food safety, which are coming in response to an increasing number of food-safety problems and rising consumer concerns. In addition, the variety of toxicant residues in food is increasing continuously as a consequence of industrial development, new agricultural practices, environmental pollution and climate change. This article reviews the new analytical approaches [e.g., coupled chromatography techniques, the use of new extraction materials, multi-dimensional liquid chromatography and novel mass spectrometric methods (e.g., ambient ionization techniques for food analysis)]. We pay special emphasis to reviewing recent literature on analysis of emerging contaminants in food. (C) 2012 Published by Elsevier Ltd.