Chapter 2 - Foreign substances in food in forensic analyses

Abstract

Chemical contaminants can occur in foodstuffs the most often as a result of the use of agrochemicals, pesticides, veterinary drugs, unapproved food additives and adulterants, and from environmental sources or packing materials. From the forensic toxicologist’s point of view, food contamination resulting from crime as well as fatal mistakes can happen. As an indication for multitoxicological analysis of food to detect poison and to determine the concentration of the chemical substance being toxic at elevated levels are usually changes observed in the appearance of food (chemical odor, e.g., chlorine, ammonia, hydrogen sulfide, organic solvents) and symptoms of gastrointestinal disorders (abdominalgia, diarrhea, nausea) in victims. As far as possible, a quantitative analysis of foodstuffs for foreign substances (or naturally present, added to food in increased amounts) is performed. Foreign substances can be detected in about 53% of cases related to food testing. The cases in which intentional contamination of a food sample is suspected (less accidental poisoning) predominate. Currently, the contaminations of food with psychoactive substances, drugs of abuse, medicines are heightened, but pesticides, detergents, as well as metallic mercury, cyanides, nitrates(III), and corrosive substances, or oxidizing agents, are still numerous. Sometimes, it can be difficult to distinguish whether an event may be due to an offense having been committed or a mistake.