Application of Gas Chromatographyto the Identification of FoodbornePathogens and ChemicalContaminants in Foods

Gas chromatography (GC) has been widely used in various applications involving the qualitative and quantitative analyses of foods (1) for several decades. In order to improve food safety and quality, GC techniques and methods have been developed and evaluated for many diverse applications. GC has been an excellent tool for the separation and determination of trace level, thermally stable, volatile organic analytes in complex food matrices.