This edition first published 2014 © 2014 by John Wiley & Sons, Ltd
Registered office: John Wiley & Sons, Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK
Editorial offices: 9600 Garsington Road, Oxford, OX4 2DQ, UK
The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK
111 River Street, Hoboken, NJ 07030-5774, USA
For details of our global editorial offices, for customer services and for information about how to apply for permission to reuse the copyright material in this book please see our website at www.wiley.com/wiley-blackwell.
The right of the author to be identified as the author of this work has been asserted in accordance with the UK Copyright, Designs and Patents Act 1988.
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher.
Designations used by companies to distinguish their products are often claimed as trademarks. All brand names and product names used in this book are trade names, service marks, trademarks or registered trademarks of their respective owners. The publisher is not associated with any product or vendor mentioned in this book.
Limit of Liability/Disclaimer of Warranty: While the publisher and author(s) have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. It is sold on the understanding that the publisher is not engaged in rendering professional services and neither the publisher nor the author shall be liable for damages arising herefrom. If professional advice or other expert assistance is required, the services of a competent professional should be sought.
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
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 Wang
President of Tianjin University of Science and Technology
Director of National Key Laboratory of Food Nutrition and Safety,
Ministry of Education of China