Food Safety

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.

• Preface xiii1 Food Analysis: A Brief Overview 1Giuseppe Cirillo, Donatella Restuccia, Manuela Curcio, Francesca Iemma and Umile Gianfranco Spizzirri1.1 Introduction 11.2 Chromatographic Techniques in Food Analysis 21.3 Spectroscopic Methods 51.4 Biologically Based Methodologies in Food Analysis 7References 82 Recent Analytical Methods for the Analysis of Sweeteners in Food: A Regulatory Perspective 13Romina Shah and Lowri S. De Jager2.1 Introduction 132.2 Sample Preparation 172.2.1 Internal Standards 202.3 Analytical Methods 212.3.1 Instrumental Analyses 212.3.1.1 HPLC-UV-VIS/DAD/ELSD Detection 212.3.1.2 HPLC-MS/Tandem MS Detection 242.3.1.3 Capillary Electrophoresis 282.4 Future Trends 28References 293 Current Analytical Techniques for Food Lipids 33Cynthia T. Srigley and Magdi M. Mossoba3.1 Introduction 333.2 Official Methods for the Analysis of Fat in Foods 363.2.1 Importance of Official Methods of Analysis 363.2.2 Official Methods for the Gravimetric Determination of Total Fat 363.2.2.1 Solvent Extraction Procedures 373.2.2.2 Hydrolytic Procedures 403.2.3 Official Methods for the Determination of Total Fat by GC 423.2.3.1 Sample Preparation Procedures 423.2.3.2 Analysis of FAME by GC-FID 473.2.4 FTIR Spectroscopic Methods 513.2.5 Method Validation for Novel Sample Matrices 543.3 Conclusions 56References 574 Detection of Allergenic Proteins in Food: Analytical Methods 65Girdhari M. Sharma, Sefat E Khuda, Christine H. Parker, Anne C. Eischeid and Marion Pereira4.1 Introduction 654.2 Immunochemical Methods 694.2.1 Lateral Flow Device (LFD)/Dipstick 694.2.2 ELISA 704.2.2.1 Milk 714.2.2.2 Egg 724.2.2.3 Fish 724.2.2.4 Crustacean Shellfish 734.2.2.5 Peanut 734.2.2.6 Tree Nuts 744.2.2.7 Wheat (Gluten) 754.2.2.8 Soy 764.3 Mass Spectrometry (MS) Methods 764.3.1 Milk 814.3.2 Egg 824.3.3 Fish and Crustacean Shellfish 824.3.4 Peanut 834.3.5 Tree Nuts 834.3.6 Wheat 844.3.7 Soy 844.4 DNA-Based Methods 854.4.1 Tree Nuts 894.4.2 Crustacean Shellfish 904.5 Method Validation 904.5.1 Specificity and Cross-Reactivity 974.5.2 Robustness and Ruggedness 974.5.3 Sensitivity, LOD and LOQ 974.5.4 Accuracy and Trueness 984.5.5 Precision 98References 995 GMO Analysis Methods for Food: From Today to Tomorrow 123Özgür Çakır, Sinan Meriç and Şule Arı5.1 Introduction 1245.2 Methods for Detection, Identification and Quantification of GMOs in Food 1355.2.1 Detection of GMOs by DNA-Based Methods 1365.2.1.1 Polymerase Chain Reaction for GMO Detection 1385.2.1.2 Real-Time PCR for GMO Quantification 1405.2.2 Protein-Based Methods for GMO Detection and Quantification 1415.2.2.1 ELISA (Enzyme-Linked Immunosorbent Assay) 1425.2.2.2 Lateral Flow Strips 1435.2.3 Phenotypic Detection of GMOs 1445.2.4 Overall Assessment of Conventional Methods 1455.2.5 New Detection Methods of GMOs 1455.2.5.1 Amplification Based Detection Methods of GMOs 1455.2.5.2 Biosensor-Based Detection Methods of GMOs 1515.2.5.3 High-Throughput (HT) Techniques for GMO Detection 1545.3 Conclusion 160References 1636 Determination of Antioxidant Compounds in Foodstuff 179Amilcar L. Antonio, Eliana Pereira, José Pinela, Sandrina Heleno, Carla Pereira and Isabel C.F.R. Ferreira6.1 Introduction 1796.2 Common Antioxidants in Foodstuff 1806.3 Antioxidants for Bioactive or Preservative Purposes 1846.4 Analysis of Antioxidants in Foods 1906.4.1 Extraction of Antioxidant Compounds 1906.4.1.1 Conventional Methods 1926.4.1.2 Nonconventional Methods 1926.4.1.3 Extraction Solvents and Surfactants 1966.4.2 Analytical Methodologies for Antioxidants 1976.4.2.1 Detection of Antioxidant Compounds 1976.4.2.2 Determination of Individual Antioxidant Molecules 1986.5 Conclusion 202References 2037 Analytical Methods for Pesticide Detection in Foodstuffs 221S. Hrouzková7.1 Introduction 2217.1.1 Pesticide Residues in Foodstuffs 2237.1.2 Analytical Methods for Pesticide Residue Analysis 2247.2 Sample Preparation 2257.2.1 Solvent-Based Extractions – Liquid-Liquid Extraction (LLE) 2277.2.1.1 QuEChERS Extraction 2277.2.1.2 Accelerated Solvent Extraction 2297.2.1.3 Microwave-Assisted Extraction (MAE) 2307.2.1.4 Supercritical Fluid Extraction (SFE) 2317.2.1.5 Liquid Phase Microextraction (LPME) 2327.2.2 Sorption-Based Extractions 2347.2.2.1 Solid-Phase Extraction (SPE) 2347.2.2.2 Matrix Solid-Phase Dispersion (MSPD) 2387.2.2.3 Microextraction by Packed Syringe (MEPS) 2387.2.2.4 Solid-Phase Microextraction (SPME) 2397.2.2.5 Stir-Bar SorptiveExtraction (SBSE) 2407.3 Chromatographic Methods 2417.3.1 Gas Chromatography 2427.3.2 Fast Gas Chromatography 2437.3.3 Liquid Chromatography 2447.4 Detection of Pesticides 2457.4.1 MS Detection 2467.4.1.1 Ionization Techniques in GC-MS 2467.4.1.2 Ionization Interfaces in LC-MS 2477.4.1.3 MS Analyzers and Tandem MS 2487.4.2 Ambient MS 2507.5 Specific Problems of Pesticide Residue Analysis 2527.6 Future Trends and Conclusions 254Acknowledgment 254References 2558 Application of Chromatograpic Methods for Identification of Biogenic Amines in Foods of Animal Origin 271César Aquiles Lázaro De La Torre and Carlos Adam Conte-Junio8.1 Biogenic Amines 2728.1.1 Definition 2728.1.2 Classification 2728.1.3 Synthesis 2728.2 Importance of Biogenic Amines in Food of Animal Origin 2738.2.1 Toxicological Aspect 2748.2.2 Quality Indicators 2758.2.3 Control and Prevention 2768.3 Procedures for Chromatographic Methods in Biogenic Amines 2778.3.1 Sample Processing 2788.3.2 Analytical Determination 2868.4 Chromatography Applications in Food of Animal Origin 2888.4.1 Milk and Dairy Products 2898.4.2 Fish and Seafood Products 2918.4.3 Meat, Meat Products and Edible Byproducts 2928.4.4 Chicken Meat and Chicken Meat Products 2938.4.5 Eggs and Egg Products 2938.4.6 Honey 2948.5 Conclusion 294Acknowledgments 295References 2959 Advances in Food Allergen Analysis 305Joana Costa, Telmo J.R. Fernandes, Caterina Villa, M. Beatriz P.P. Oliveira and Isabel Mafra9.1 Introduction 3059.2 Proteins versus DNA as Targets for Food Allergen Analysis 3079.2.1 Protein-Based Methods 3089.2.1.1 ELISA 3089.2.1.2 Immunosensors 3109.2.1.3 MS Platforms 3219.2.2 DNA-Based Techniques 3329.2.2.1 Real-Time PCR Coupled toHRM Analysis 3329.2.2.2 Single-Tube Nested Real-Time PCR 3339.2.2.3 Ligation-Dependent Probe Amplification 3379.2.2.4 Genosensors 3389.2.3 Aptasensors 3439.3 Final Remarks 343Acknowledgments 346References 34710 Food and Viral Contamination: Analytical Methods 361Gloria Sánchez10.1 Introduction 36110.1.1 Virus Extraction from Food 36410.1.2 Virus Extraction from Bilvalve Molluscs 36410.1.3 Virus Extraction from Soft Fruits and Leafy Greens 36710.1.4 Virus Extraction from Bottled Water 37110.1.5 Virus Extraction from Other Food Products 37310.2 Nucleic Acid Extraction and Purification 37410.3 Virus Detection by Molecular Techniques 37410.4 Assessment of Infectivity 37610.5 Quality Controls 37810.6 Conclusions 379Acknowledgments 380References 38011 Application of Biosensors for Food Analysis 395Viviana Scognamiglio, Amina Antonacci, Maya D. Lambreva, Fabiana Arduini, Giuseppe Palleschi, Simona C. Litescu, Udo Johanningmeier and Giuseppina Rea11.1 The Agrifood Sector 39611.2 Food Quality and Safety Concepts 39711.3 Effect of Unsafe Food on Human Health 40011.4 Revealing Methods for Food Components and Contaminants 40211.5 Biosensors: Definition, Market and Application Fields 40311.6 Biosensors and Bioassays for the Detection of Food Components and Contaminants 40511.6.1 Biosensing Technologies for Glucose Detection 40511.6.2 Biosensors and Bioassays to Reveal Glutamine 40911.6.3 Biodetecting Methods for Gliadin 41011.6.4 Enzyme Based-Biosensors for Phenols Detection 41211.6.5 Biosensing Technology Trends for Pesticide Monitoring 41411.6.6 Toxin Biodetection 41911.6.7 Heavy Metal Monitoring by Biosensing Methodologies 42011.7 Biosensors for Intelligent Food Packaging 42211.8 Biosensor Technology to Sustain Precision Farming 42311.9 Conclusions 424Acknowledgments 426References 42612 Immunoassay Methods in Food Analysis 435Pranav Tripathi, Satish Malik and Seema Nara12.1 Introduction 43612.2 Immunoassays 43712.2.1 Principle and Significance of ELISA 43812.2.2 Application of Immunoassays in Food Safety 43912.3 Immunosensors 44012.3.1 Electrochemical Transducers 44112.3.1.1 Amperometric Transducers 44112.3.1.2 Potentiometric Transducers 44112.3.2 Piezoelectric Immunosensors 44112.3.3 Optical Transducers 44212.3.4 Application of Immunosensors in Food Safety 44212.4 Lateral Flow Immunoassay (LFIA) 44312.4.1 Applications of LFIA in Food Safety 44412.5 Sample Processing in Food Analysis 44512.6 Outlook 446References 450