Diseases. Chemical hazards they are produced by the presence of chemicals in food. They can be of biological origin, such as mycotoxins , or non-biological, such as pesticide residues or antibiotic drugs . As for pollution, it is also possible to classify it with the same parameters, although the agents are different. Food quality control and food safety analysis techniques within the different food analyses , the chromatographic techniques can be highlighted . These platforms, coupled to mass spectrometers or with detectors such as icp, allow the identification e commerce photo editing service and quantification of compounds of interest that can be useful, for example, to detect adulterated olive oils.
Gas chromatography gc gas chromatography is an ideal separation technique to separate the components of a sample. In this technique, the sample is volatilized, injected onto the column and elution occurs thanks to the flow of the mobile phase. Among its advantages is the possibility of continuous operation and allows control of chromatographic conditions to improve efficiency and reproducibility of results. This instrumental analysis makes it possible to control the quality of food products at various stages of the production process and in the finished product before it is distributed. Some examples of food analysis using gc are: determination of pesticides .
This method for the analysis of pesticide residues in foods of plant origin, such as fruits, vegetables, cereals and their processed products. It allows to analyze 300 components at the same time, using a gc-ms coupling. These contaminants must be controlled because their presence in food is legislated. Determination of fats in oil samples . In this method, fats are transformed into fatty acid methyl esters and then separated by gc based on their chain length and