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The Role of Atomic and Mass Spectrometry in Identifying Chemical Elements in Food highlights the roles that atomic spectroscopy and mass spectrometry play in food laboratory research and food quality assurance. It teaches the reader how to use these technologies to identify trace elements in food, which can be either beneficial to the consumer or highly toxic. The book consists of five sections focusing on background information on the challenges of quantifying trace elements, recent innovations in instrumentation and techniques, applications to animal foods, applications to plant foods, and an overview of where the field is going and what questions still need to be answered. It also details food laws and regulations posed by various governments, including the U.S. and EU. Other topics covered include pretreatment of samples, speciation, trace element research, measurement uncertainty, hyphenated techniques, statistical validation, and more. This book highlights the role played by atomic and mass spectrometry (with particular reference to atomic absorption spectrometry, inductively coupled plasma atomic emission spectrometry and inductively coupled plasma mass spectrometry) in supporting and promoting research and control of foodstuffs and food commodities as regards both essential and potentially toxic chemical elements. The multinational chapter authors overview the progress made so far in this field and emphasize the problems that would require further investment and development in the public and private sectors. The chapters are subdivided into three main sections: Fundamentals and method development, Selected applications, and Speciation analysis, where the various topics are approached in a holistic manner so as to be of interest to the widest readership. Atomic Spectroscopy and Mass Spectrometry are important tools for identifying trace elements in food products that may either be potentially beneficial or potentially toxic. T
SECTION 1: FUNDAMENTALS AND METHOD DEVELOPMENT.
1. Improvement in Pretreatment and Analysis with Spectrometric Methods: A Typical Application to Routine Analysis.(K. Boutakhrit, F. Bolle, J.M. Degroodt, and L. Goeyens)
2. Solubilization: Trends of Development in Analytical Atomic Spectrometry for Elemental Food Analysis. (Henryk Matusiewicz)
3. Chemical Elements in Food and the Role of Atomic and Mass Spectrometry. Advantages and Drawbacks of the Determination of Selected Trace Elements in Foodstuffs by Atomic Absorption Spectrometry. (Lars Jorhem and Joakim Engman)
4. High-Resolution Continuum Source AAs and its Application to Food Analysis. (Bernhard Welz, Daniel L. G. Borges, and Uwe Heitmann)
5. Determining the Geographical Origin of Foods: Considerations when Designing Experimental Protocols and Choosing Analytical Approaches. (John Lewis and Simon Hird)
6. Methods Validation for Food Analysis: Concepts and Use of Statistical Techniques. (Joris Van Loco)
7. Demonstration of Measurement Capabilities by Means of Interlaboratory Comparison Schemes for Trace Element Analysis in Food. (Yetunde Aregbe, Piotr Robouch, and Thomas Prohaska)
SECTION 2: SELECTED APPLICATIONS.
8. Applications of Inductively Coupled Plasma Mass Spectrometry to Trace Element research and Control. (Francesco Cubadda)
9. Danish Monitoring System for Foods 1998-2003. Content of As, Cd, Hg, Ni, Pb, and Se and Dietary Inake by Children and Adults. (Erik H. Larsen, Inge Rokkjar, and Tue Christensen)
10. Trace Elements in the Total Diet Typical of Northern Italy. (M. Bettinelli, S. Spezia, A. Gatti, A. Ronchi, C. Minoia, C. Roggi, and G. Turconi)
11. Car Catalytic Converters and the Contamination of Food by Platinum-Group Elements. (Chiara Frazzoli, Roberta Cammarone, and Sergio Caroli)
12. Arsenic and Other Potentially Toxic Trace Elements in Rice. (Chiara Frazzoli, Marilena D'Amato, Sergio Caroli, and Gyula Zaray)
13. Total Analysis and Distribution of Trace Elements in Human, Cow, and Formula Milk. (Rafael R. de la Flor St. Remy, Maria Luisa Fernandez Sanchez, and Alfredo Sanz-Medel)
14. Use of Spectrochemical Methods for the Determination of Metals in Fish and Other Seafood in Louisiana. (Joseph Sneddon)
15. Essential and Potentially Toxic Chemical Elements in Beverages.
(Patricia Smichowksi and Daniel A. Batistoni)
SECTION 3: SPECIATION ANALYSIS.
16. Species-Specific Determination of Metal(loid)-containing Food Additive sand Contaminants by Chromatography with ICP-MS Detection. (A. Polatajko, B. Bouyssiere, and J.Szpunar)
17. Elemental Speciation in Human Milk and Substitute Food for Newborns. (bernahrd Michalke, Maria Luisa Fernancez Sanchez, and Alfredo Sanz-Medel)
18. Measurement of Total Arsenic and Arsenic Species in Seafood By Q ICP-MS. (William A. Maher, Jason Kiry, and Frank Krikowa)
19. Sample Preparation Prior to As- and Se-Speciation. (Mihaly Dernovics and Peter Fodor)
20. Measurement of Total Se and Se Species in Seafood by Quadrupole Inductively Coupled Plasma Mass Spectrometry, Electrothermal Atomization Atomic Absorption Spectrometry, and High-Performance Liquid Chromatography Inductively Coupled Plasma Mass Spectrometry. (William A. Maher and Frank Kirkowa)
21. Application of ICP-MS for the Evaluation of Se Species in Food Related Products and in Dietary Supplements. (Katarzyna Wrobel, Kaximierz Wrobel, and Joseph A. Caruso)
22. Determination of Hg Species in Seafood. (Petra Krystek and Rob Ritsema)