Advances in chemical analysis of flame-retardant residues in food

Publication date: 31-01-2026
Extent: 38 pages

Contributions by: Gary Codling, University of Exeter, UK

Chapter synopsis:

Flame retardants are commonly utilized in consumer products to impede or slow down the spread of fire. However, many of these chemicals have emerged as a significant source of contamination in the environment and the food chain. The persistence, bioaccumulation, and potential toxicity of flame retardants—such as polybrominated diphenyl ethers (PBDEs), chlorinated flame retardants (CFRs), and organophosphorus flame retardants (OPFRs)—pose considerable public health concerns. Recent advancements in detecting flame retardant residues in food have centred on the development of highly sensitive analytical techniques, regulatory frameworks, and innovative methods for trace detection. This chapter provides a review of current research and showcases recent breakthroughs in the field, with a specific focus on analytical methodologies for the detection of flame-retardant residues in food.

DOI: 10.19103/AS.2025.172.22