Analyzing Food Samples—Organic Chemicals

Abstract

In this chapter instruction is provided for the analysis of organic chemical residues in an advanced Total Diet Study (TDS). The most extreme and varied food matrices in the diet of the population are analyzed for over 500 organic chemicals at extreme trace levels, as low as 0.1 parts per billion. To accomplish this feat samples are analyzed by multiple analytical methods ranging from single residue methods that target specific compounds in a limited range of matrix types to general screening procedures capable of determining hundreds of analytes found in the full spectrum of matrices. A variety of instruments are employed for the determinations, including liquid chromatography with tandem mass spectrometry, gas chromatography with mass spectrometry in the selected ion monitoring mode, and a few older techniques such as GC with flame photometric detection. Critical attention is applied to the correct identification of residues and all analyses are conducted within an exhaustive quality management system. All these topics are briefly addressed in this chapter, in addition to quick overviews of some chemical contaminant exposures calculated from almost 40 years of United States TDS data.

Note: Reference to any commercial materials, equipment, or process does not in any way constitute approval, endorsement, or recommendation by the US Food and Drug Administration.