ABSTRACT
The modern food supply chain involves suppliers, food producers, carriers, manufacturers, copackers or distributors, and retailers. At each of these steps, food can be exposed to contamination or adulteration with far-reaching consequences. Economically motivated adulteration, origin masking, and micro and chemical contaminations are some of the concerns associated with such a complex supply chain. While manufacturers are responsible for ensuring the safety and quality of their finished products, certain raw materials are more vulnerable to adulteration. This chapter reviews applications of Fourier transform infrared, near-infrared, Raman, ultraviolet–visible (UV–Vis), fluorescence, nuclear magnetic resonance and ultrasonic spectroscopy for quality and safety screening of botanical extracts, dietary supplements, egg, honey, maple syrup, mushrooms, and nuts. Applications in food safety include the detection and quantification of food-borne pathogens and food contaminants such as antibiotics, drugs, hormones, melamine, and pesticides. Spectroscopic methods have gained importance because of their rapid and nondestructive analysis, being many times less expensive than traditional techniques.
