Establishment of the presence of biological and chemical contaminents in food

Abstract

The importance and necessity of food quality control can be observed from two aspects at least – the safety and reliability of the certain foodstaff consumption as well as the rising of consumers' confidence in the producers. Bearing this in mind, it is not necessary to emphasize the importance of continuous improvement of existing and development of new spectroscopic and chromatographic techniques dealing with food quality control. In order to sumarizе modern-day achievements, the aim of this chapter was to review the newest technical and technological modifications of existing spectroscopic and chromatographic techniques just used in food testing and control. As the most commonly exploited techniques – infrared, Raman, fluorescence and inductively coupled plasma - optical emission spectroscopy are selected from a rich spectroscopic arsenal, as well as gas and liquid chromatography coupled with mass spectrometry from the group of chromatographic techniques.