The ability to measure the exposure and residue content in foods or the environment is of critical importance to understanding the hazard chemical contaminants and additives might present.  The techniques of capillary GC and GC/MS have literally revolutionized the quality of measurements which underpin food and environmental toxicology.  Examples include analysis of polychlorodibenzodioxins in effluents from combustion, Maillard reaction by-products formed during cooking of foods, and airborne pesticides released during production of foods.  These diverse topics will be elaborated with examples from the innovative work of Dr. Takayuki Shibamoto and his colleagues and students at UC Davis, including how this work helps to protect the health of people who work in food production, preparation, and waste disposal, as well as the health and well-being of consumers.

Applications of capillary GC and GC/MS to solving problems in environmental toxicology and food toxicology

246th National Meeting (2013)

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