When Bad Things Happen to Good Food: Applications of HPLC to Detect Food Adulteration.

Although it has been happening to some degree for centuries, food adulteration is increasingly becoming a worldwide epidemic, as evidenced by the melamine scandal of 2008 and recent meat and fish substitutions at major food chains. Analysts are applying more sophisticated chromatographic, spectroscopic, and enzymatic analytical techniques to monitor and measure food adulterants, which are often economically motivated. In this instalment, guest authors Jeff Hurst and Kendra Pfeifer from Hershey Foods explore high performance liquid chromatography (HPLC), ultrahigh-pressure liquid chromatography (UHPLC), and mass spectrometry (MS) approaches being adopted to keep ahead of the food adulteration game. [ABSTRACT FROM AUTHOR]