LC-MS/MS analysis of organic toxics in food

A large number of toxic substances, such as pesticides, antibiotics and toxins, of varying origin and toxicity to human health are found in food. These compounds are frequently present at low concentration levels in very complex matrices, so sensitive, selective methodologies are needed for their analysis. Due to the chemical properties of these compounds, liquid chromatography (LC) is the separation technique of choice and the coupling to mass spectrometry (MS) provides the sensitivity and selectivity required. This article reviews the state of the art of LC-tandem MS (LC-MS/MS) for the analysis of organic toxics in food products. We also address instrumental aspects, such as ionization sources and analyzers, as well as confirmation and quantitation procedures. Moreover, we discuss the application of LC-MS/MS to compounds, such as pesticides, antibiotics, substances generated in cooking, and toxins in a range of food products.