Mass spectrometry has been applied to many aspects of the evaluation of food, including the assessment of chemical composition, quality, flavour, authenticity/geographical origin and not least chemical safety.
The presentation will review contributions made by mass spectrometry (including hyphenated chromatographic / MS techniques) to the evaluation of food from an industry perspective. It will examine the chemical safety testing of food, including current technical requirements and possible future needs.
The presentation will include discussion of data acceptance criteria for chemical safety testing of food, how these are currently applied in food regulation and will question how relevant these are to human dietary safety.Poster presented at:
3rd National Meeting on Environmental Mass Spectrometry - 2006