Food contaminants are a group of heterogeneous compounds derived from several sources. Chemical characteristics, toxicity, occurrence, and legislation aspects related to three classes of compounds, namely polycyclic aromatic hydrocarbons, mineral oil, and phthalates, are discussed in detail in this chapter. Polycyclic aromatic hydrocarbons derive mainly from atmospheric fallout and technological processes, such as grilling and drying. Most of mineral oil contamination derives from food-grade mineral oil used in the food industry, although recently migration from recycled cardboard used for food packaging has been highlighted. Phthalates can be considered as ubiquitous contaminants mainly derived from plastic devices in contact with food. The challenge of isolation, purification, and determination in the complex food matrix is explored for each contaminant, accompanied by both tips and problems. Different approaches to sample preparation, applicable to fatty and non fatty foods, are discussed separately, and innovative coupled techniques are also discussed.
