Abstract
Laser-induced breakdown spectroscopy (LIBS) is an optical emission technique based on the following processes: laser–sample interaction, sample removal, breakdown process, and element-specific emission. LIBS is an important monitoring tool in food science as it is capable of determining the elemental composition, verifying the quality parameters, and detecting possible frauds or adulteration. LIBS applications in food sciences are mainly focused on studies related to food quality control and adulteration assessments, accounting for about 33% and 18% of the total scientific publication numbers, respectively. Meat studies related to adulteration and toxicity account for the largest fraction of LIBS analysis applications in meat products. The plant analyses, aimed at studying the nutritional composition, adulteration, toxicology, and contaminants, using LIBS, presents a great obstacle with the samples being soft and humid, which alters the physical properties related to the processes of laser energy absorption, material ablation, and plasma formation.
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