Divya Panneerselvam*, Mansi Thaker* & A.G.Saranya Gayathiri*
Mail: [email protected] & Address: Parikshan FSS Pvt Ltd Chennai, Tamilnadu
Contaminants seldom reveal themselves on the surface. A shiny fruit may hide pesticide residues, a glass of milk may carry traces of antibiotics, and a baked snack may contain acrylamide formed during high-heat cooking. Even packaging materials—once considered inert—are increasingly recognized as potential contributors to chemical migration.
1. Agricultural & Environmental Contaminants
Agricultural contamination remains a core challenge in global food safety, largely driven by intensive farming systems and cross-border trade. Pesticide residues are consistently the most frequently reported contaminants in monitoring programs across Europe, Asia, and North America. Over the past year, multiple surveillance datasets indicated that 15–25% of imported fruits and vegetables exceeded maximum residue limits (MRLs). High-risk commodities include grapes, strawberries, leafy greens, and herbs due to multiple sprays during cultivation.
Beyond pesticides, environmental contaminants such as lead, cadmium, arsenic, and mercury are on the rise, especially in seafood and crops grown near industrial corridors. For instance, rice and leafy vegetables from regions with high soil pollution show elevated levels of cadmium, while certain fish species—particularly tuna and swordfish—are prone to mercury accumulation. Industrial by-products like dioxins, PCBs, and PAHs also enter the food chain through polluted water, soil drift, and atmospheric deposition. As climate patterns shift and industrial expansion continues, the risk of these contaminants infiltrating everyday foods is expected to grow, prompting stricter surveillance and residue-limit revisions worldwide.
2. Veterinary Drug Residues in Animal Products
The demand for livestock productivity has led to widespread use of antibiotics, antiparasitics, anti-inflammatory drugs and growth promoters in dairy, poultry, and meat industries. While these treatments protect animal health, improper withdrawal periods often result in measurable residues in milk, meat, and eggs. Recent global testing programs reported detectable levels of β-lactams, tetracyclines, sulfonamides, fluoroquinolones, and coccidiostats in a significant proportion of dairy and poultry samples.
The concern isn’t just toxicological—it has a broader societal impact. Continuous exposure to low concentrations of antibiotic residues can contribute to antimicrobial resistance (AMR), now recognized by WHO as one of the biggest threats to modern medicine. Studies from 2024–2025 emphasize that even sub-residue levels may alter gut microbiota and reduce antibiotic efficacy over time. As a result, many countries are tightening regulations on veterinary drug use, enforcing residue monitoring plans, and encouraging rapid testing tools at farm and processor levels.
3. Processing Contaminants
While food processing improves safety, convenience, and shelf life, certain technologies inadvertently create harmful compounds:
Acrylamide
Formed during the Maillard reaction, acrylamide appears predominantly in fried snacks, baked goods, coffee, and roasted cereals. Global surveillance reports highlight increasing consumer exposure as ready-to-eat and bakery products become more popular. Food regulators now focus on mandating low-acrylamide formulations, optimized frying temperatures, and enzymatic acrylamide reduction techniques.
3-MCPD & Glycidyl Esters
Generated during high-temperature refining of edible oils, these contaminants have raised concerns due to their potential carcinogenicity. They are commonly found in refined palm oils used in biscuits, infant formula, confectionery, and processed foods. The latest EFSA updates advise lower permissible limits and encourage adoption of mild refining technologies.
Polycyclic Aromatic Hydrocarbons (PAHs)
PAHs form during smoking, grilling, roasting, or incomplete combustion. Foods like smoked fish, barbecue meats, and charred vegetables often carry higher PAH loads. With the global rise of grilling culture and smoked-flavour products, monitoring PAH levels has become a priority area for processors.
4. Chemicals Leaching from Packaging
Modern packaging ensures convenience, shelf stability, and extended freshness—but several migratory chemicals pose emerging risks. Recent scientific evaluations underscore the migration of:
- Phthalates (plasticizers)
- Bisphenols (BPA/BPS)
- MOSH/MOAH (mineral oil hydrocarbons)
- Ink residues and adhesive components
- Microplastics from plastic packaging and bottles
Migration is significantly higher in hot, acidic, oily, or alcoholic foods, where chemicals diffuse more readily. The shift toward recycled packaging materials, though environmentally beneficial, has complicated safety assessments due to impurities and non-intentionally added substances (NIAS). This trend has pushed industries to adopt food-grade inks, solvent-free adhesives, and multilayer barrier technologies, alongside stricter global migration testing.
5. Natural Toxins & Intentional Adulterants
Natural toxins remain an unavoidable challenge due to climate variability, poor storage, and inadequate crop protection. Major concerns include:
Mycotoxins
Aflatoxin, ochratoxin, fumonisins, T2 toxin, and DON frequently affect spices, nuts, cereals, pulses, and dried fruits. Aflatoxin continues to be the most regulated due to its potent carcinogenicity. New climatic studies show that warmer, humid conditions are expanding the geographic spread of toxigenic fungi.
Plant and Marine Toxins
Compounds such as cyanogenic glycosides, pyrrolizidine alkaloids, and biotoxins in shellfish pose periodic health risks. Seasonal algal blooms worsen the accumulation of saxitoxins and domoic acid in seafood.
Intentional Adulterants
Food fraud remains a longstanding challenge. Common examples include:
- Sudan dyes and Rhodamine in chilli powder and turmeric
- Melamine in milk and protein-rich foods
- Artificial sweeteners in honey and jaggery
- Synthetic colours in sweets and beverages
- Cheap oil substitution in ghee, butter, and cold-pressed oils
Precision testing, trusted food—how labs safeguard every meal
Behind every test report is a network of advanced instruments, validated methods, and specialists who ensure accuracy down to trace levels—often parts per billion. Today’s food labs integrate a suite of powerful analytical technologies that form the backbone of safety assessment. Labortories in India accerediated with NABL will provide the test report for all types of testing & analysis of compounds. In India, NABL-accredited facilities play a crucial role in ensuring the reliability of these results. Laboratories such as Parikshan FSS Pvt. Ltd., a NABL-accredited laboratory in Chennai, Tamil Nadu, are at the forefront of providing precise food testing and safety services to safeguard consumer health.”
LC–MS/MS: The Multi-Residue Workhorse
Liquid chromatography–tandem mass spectrometry can screen hundreds of pesticide residues, veterinary drugs, mycotoxins, and plant metabolites in a single run.
Many modern labs can now analyze 300–700 pesticides with high precision using optimized QuEChERS extraction and high-throughput MS/MS methods.
GC–MS/MS: Detecting Volatile & Semi-Volatile Contaminants
Gas chromatography–mass spectrometry remains crucial for:
- PAHs
- MOSH/MOAH
- Organochlorine pesticides
- Industrial pollutants
- Processing by-products
Triple quadrupole GC systems enable rapid and selective quantification, even in complex matrices like spices or oils.
Rapid Extraction & Automation
Techniques like QuEChERS, solid-phase extraction, and automated liquid-handling systems allow labs to process large sample loads with minimal manual intervention. Many labs now integrate robotics to reduce errors and increase throughput.
ICP–MS: The Gold Standard for Heavy Metals & Trace Element Analysis
Inductively Coupled Plasma–Mass Spectrometry (ICP-MS) delivers ultra-trace detection of metals and metalloids, often down to parts-per-trillion (ppt) levels. It is the preferred technique for monitoring toxic elements such as:
• Lead (Pb)
• Cadmium (Cd)
• Arsenic (As)
• Mercury (Hg)
• Chromium (Cr)
• Nickel, Selenium, Zinc & other essential nutrients
Modern ICP-MS systems enable fast, multi-element screening in a single run, making them indispensable for testing water, milk, cereals, spices, infant foods, seafood, nutraceuticals, and packaging materials.
Why Strong Food Testing Systems Matter Today
Several global shifts are driving the need for more advanced testing:
- Urbanization & Global Supply Chains: Food travels further, increasing the chances of contamination and adulteration.
- Climate Change: Altered weather patterns are linked to higher incidences of mycotoxin formation and pest pressure.
- Consumer Awareness: Clean-label, chemical-free, and transparency-driven purchasing are at an all-time high.
- Tightening Regulations: Countries are strengthening residue limits, traceability requirements, and import standards.
Every tested batch of dal, spices, milk, or edible oil reflects a commitment to prevent harmful products from entering markets and homes.
The Future of Food Testing — Smarter, Faster, Transparent
Technological advancements are transforming food safety testing into a more predictive, automated, and real-time science.
Emerging trends include:
- AI-assisted data analytics for spectral and mass spectrometry interpretation
- Portable sensors for on-field detection of pesticides, adulterants, and toxins
- Blockchain-based traceability to ensure transparency from farm to shelf
- Robotics and automated sample prep for improved accuracy
- Multi-omics approaches for deeper profiling of unknown contaminants
Smart laboratories are already integrating these tools to reduce turn around time and support risk-based monitoring systems. The evolution of food testing is not just about detecting contaminants, it is about shaping policy, influencing industry practices, and protecting public health. With rising global trade, emerging chemical risks, and increasing demand for transparency, laboratories must continue to innovate, upgrade, and harmonize testing standards. Food safety is a collective mission built on science, vigilance, and responsibility. As food systems grow more complex, the role of analytical testing has never been more vital. Modern laboratories act as silent guardians—detecting contaminants, verifying quality, and ensuring compliance long before food reaches our plates. With continuous innovation and advanced techniques, the future promises a world where safe, reliable, and high-quality food is not just expected but assured.
