Mass Spectrometry in Food Safety Methods and Protocols 1st Edition by Peter Furst, Jerry Zweigenbaum ISBN 1617791369 9781617791369

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ISBN 10: 1617791369 
ISBN 13: 9781617791369
Author: Peter Furst, Jerry Zweigenbaum

As a key component of human survival, a safe and sufficient food supply is essential for a healthy and productive population throughout the world, so assurance that the food supply is clean and free of harmful substances is a global concern. In Mass Spectrometry in Food Safety: Methods and Protocols, experts in the field provide context to the subject through reviews of regulations in various countries, the current state-of-the art, and specific, detailed scientific methods being employed today. The volume thoroughly covers the key areas in food safety, such as detection of low level chemical residues, pesticide analysis aided by chromatographic techniques, and the revealing of mycotoxins and chemical contaminants from packaging materials. Written in the highly successful Methods in Molecular Biology™ series format, method chapters contain introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls.

Mass Spectrometry in Food Safety Methods and Protocols 1st Table of contents:

Part I: General Principles and Sample Preparation

• Chapter 1: Introduction to Mass Spectrometry in Food Safety

  • Overview of Food Safety Challenges and Analytical Needs

  • Principles of Mass Spectrometry (Ionization, Mass Analyzer, Detector)

  • Advantages of MS in Food Analysis (Sensitivity, Specificity, Throughput)

  • Regulatory Context and Accreditation

• Chapter 2: Essential Sample Preparation Techniques for Food Analysis

  • Homogenization and Extraction Methods (Liquid-Liquid, Solid-Phase)

  • Clean-up Strategies (SPE, QuEChERS, Immunoaffinity Columns)

  • Derivatization Techniques (if applicable for certain analytes)

  • Matrix Effects and Their Mitigation

• Chapter 3: Quality Assurance and Quality Control in Food MS Analysis

  • Method Validation (Specificity, Linearity, LOD, LOQ, Accuracy, Precision)

  • Certified Reference Materials and Proficiency Testing

  • Measurement Uncertainty

  • Traceability and Documentation

Part II: Mass Spectrometry Platforms and Hyphenated Techniques

• Chapter 4: Gas Chromatography-Mass Spectrometry (GC-MS/MS) Protocols

  • Principles of GC Separation

  • Electron Ionization (EI) and Chemical Ionization (CI)

  • Single Quadrupole, Triple Quadrupole (QQQ), and High-Resolution MS Coupling

  • Applications in Pesticides, Volatiles, and Contaminants

• Chapter 5: Liquid Chromatography-Mass Spectrometry (LC-MS/MS) Protocols

  • Principles of LC Separation (RP, HILIC, Ion-Exchange)

  • Electrospray Ionization (ESI) and Atmospheric Pressure Chemical Ionization (APCI)

  • QQQ for Targeted Quantification

  • Orbitrap and TOF for High-Resolution Screening

• Chapter 6: Inductively Coupled Plasma-Mass Spectrometry (ICP-MS/MS) Protocols

  • Principles of ICP-MS for Elemental Analysis

  • Detection of Toxic Metals and Trace Elements in Food

  • Speciation Analysis (e.g., arsenic species)

• Chapter 7: MALDI-TOF MS and Imaging Mass Spectrometry in Food Forensics

  • Principles and Applications in Rapid Screening and Authentication

  • Direct Analysis in Real Time (DART-MS) and Other Ambient Ionization Techniques

Part III: Applications of Mass Spectrometry in Food Safety

• Chapter 8: Analysis of Pesticide Residues

  • Multi-Residue Methods using GC-MS/MS and LC-MS/MS

  • Targeted and Non-Targeted Screening Approaches

  • Quantification and Confirmation

• Chapter 9: Mycotoxins and Marine Toxins

  • Extraction and Clean-up for Mycotoxin Analysis

  • LC-MS/MS Methods for Aflatoxins, Ochratoxin A, Deoxynivalenol, etc.

  • Protocols for Marine Biotoxins (e.g., Paralytic Shellfish Poisons)

• Chapter 10: Veterinary Drug Residues

  • Antibiotics, Hormones, and Other Veterinary Drug Classes

  • Multi-Residue Methods in Animal-Derived Foods

  • Confirmation Strategies

• Chapter 11: Food Allergens and Gluten Analysis

  • Mass Spectrometry-Based Detection of Allergenic Proteins/Peptides

  • Gluten Quantification in Gluten-Free Products

• Chapter 12: Food Additives and Processing Contaminants

  • Analysis of Nitrosamines, Acrylamide, Furan

  • Sweeteners, Preservatives, and Colorants

• Chapter 13: Authenticity and Adulteration of Food

  • Isotope Ratio Mass Spectrometry (IRMS) for Origin Determination

  • Targeted and Non-Targeted Approaches for Adulteration Detection (e.g., olive oil, honey)

  • Proteomics and Metabolomics for Food Authentication

• Chapter 14: Microbiological Contaminants and Metabolites

  • Rapid Identification of Microorganisms (MALDI-TOF MS)

  • Detection of Microbial Metabolites (e.g., biogenic amines)

Part IV: Data Processing and Advanced Topics

• Chapter 15: Data Processing, Interpretation, and Reporting

  • Software Tools for Chromatographic and Spectral Data Processing

  • Libraries and Databases for Identification

  • Reporting Results and Dealing with Uncertainty

• Chapter 16: Future Trends and Emerging Technologies in Food Safety MS

  • High-Resolution Mass Spectrometry (HRMS) for Comprehensive Screening

  • Ion Mobility Mass Spectrometry (IM-MS)

  • Miniaturization and Portable MS Systems

  • Metabolomics and Non-Targeted Profiling for Unknown Contaminant

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Tags: Peter Furst, Jerry Zweigenbaum, Mass, Spectrometry