The supply of s
afe
and high-qu
ality foodstuffs relies on the efficient protection of food from deterior
ation. However,
all food-p
ack
aging m
ateri
als c
an rele
ase sm
all
amounts of their chemic
al constituents when they touch food,
and
any subst
ance th
at migr
ates from the p
ack
aging into the food is of concern if it could pose he
alth problems to the consumer.
The purpose of this review is to describe recent advances in the liquid chromatography-mass spectrometry (LC-MS) analysis of food-packaging contaminants since 2009, focusing on some relevant families of compounds (e.g., bisphenol A, bisphenol A diglycidyl ethers and related compounds, UV-ink photoinitiators, perfluorinated compounds, and phthalates).