Research Group on food contamination


Silvia Liliana Resnik, PhD

Group members/colaborators

Ana Pacin, PhD
Víctor García Londoño, PhD
Héctor Horacio Lucas González, PhD
Martín Munitz, PhD
Paula Sol Pok
María Belén Medina


The lines of research carried out in the group allow the development of efficient and specific analysis techniques for the quantification of contaminants, at concentration levels necessary for its control, in order to assess exposure to organic contaminants, for both humans and animals.

Pollutants such as polycyclic aromatic hydrocarbons, residues of pesticides, anthraquinone, derivatives from fungal contamination or substances produced in the manufacture of the product, such as melamine in dairy products, are the cause of severe losses in human health and in the trade of contaminated raw materials.

The growing concern of consumers for food safety has pushed industries to develop new conservation techniques and new health improving ingredients. The replacement of synthetic additives by natural additives is seen as a benefit both for quality and food security.

New sources of ingredients are currently being studied, such as the utilization of raw material discards or low value added products derived from different food industries. In particular, this research area focuses on derivatives of the citrus industry. This presents extra benefits because it can lessen the environmental impact produced by these industries wastes. The lower use of agrochemicals and the use of residues of the citrus industry takes into account the ecology and sustainable development, among others.

Moreover, prevention measures and detoxification processes are evaluated. Those constitute competitive alternatives for external and internal markets, including the characterization of products of degradation of the contaminants and the applications of the detoxified products.

Latest publications

  • Medina M.B. et al., Household cooking evaluation for pesticide reduction in brown rice samples. Microwave cooking optimization, Journal of Food Composition and Analysis, 122, 105424, (2023-09-01). doi:10.1016/j.jfca.2023.105424 (1 citas)
  • Medina M.B. et al., Pesticides in rice-based products commercialised in Argentina, Food Additives and Contaminants: Part B Surveillance, (2023-01-01). SCOPUS_ID:85174072334 (0 citas)
  • Pok P.S. et al., Citrus flavonoids against Fusarium verticillioides in post-harvest maize: Minimization of fumonisins and alteration of fungal ultrastructure, Journal of Applied Microbiology, 132, 2234-2248, (2022-03-01). doi:10.1111/jam.15373 (1 citas)
  • Medina M.B. et al., Optimization of a rice cooking method using response surface methodology with desirability function approach to minimize pesticide concentration, Food Chemistry, 352, 129364, (2021-08-01). doi:10.1016/j.foodchem.2021.129364 (14 citas)
  • Medina M.B. et al., Fate and health risks assessment of some pesticides residues during industrial rice processing in Argentina, Journal of Food Composition and Analysis, 98, 103823, (2021-05-01). doi:10.1016/j.jfca.2021.103823 (9 citas)
  • Medina M.B. et al., Effect of household rice cooking on pesticide residues, Food Chemistry, 342, 128311, (2021-04-16). doi:10.1016/j.foodchem.2020.128311 (30 citas)
  • Calvo N.S. et al., Thermal stability of astaxanthin in oils for its use in fish food technology, Animal Feed Science and Technology, 270, 114668, (2020-12-01). doi:10.1016/j.anifeedsci.2020.114668 (9 citas)
  • García Londoño V.A. et al., Polycyclic Aromatic Hydrocarbons (PAHs) in “Yerba Mate” (Ilex paraguariensis) Fractions, Polycyclic Aromatic Compounds, 40, 1381-1389, (2020-10-19). doi:10.1080/10406638.2018.1553193 (2 citas)
  • Pok P.S. et al., Evaluation of citrus flavonoids against Aspergillus parasiticus in maize: Aflatoxins reduction and ultrastructure alterations, Food Chemistry, 318, 126414, (2020-07-15). doi:10.1016/j.foodchem.2020.126414 (12 citas)
  • Medina M.B. et al., Validation and expanded uncertainty determination of pesticides in water; and their survey on paddy rice irrigation water from Argentina, Journal of Environmental Science and Health - Part B Pesticides, Food Contaminants, and Agricultural Wastes, 55, 983-989, (2020-01-01). doi:10.1080/03601234.2020.1807262 (6 citas)
  • Pok P.S. et al., Free and hidden fumonisins in Argentinean raw maize samples, World Mycotoxin Journal, 13, 109-116, (2020-01-01). doi:10.3920/WMJ2019.2484 (2 citas)
  • Medina M.B. et al., Pesticides in randomly collected rice commercialised in Entre Ríos, Argentina, Food Additives and Contaminants: Part B Surveillance, 12, 252-258, (2019-10-02). doi:10.1080/19393210.2019.1617791 (10 citas)
  • Romero Bernal Á.R. et al., Alternaria toxins in Argentinean wheat, bran, and flour, Food Additives and Contaminants: Part B Surveillance, 12, 24-30, (2019-01-02). doi:10.1080/19393210.2018.1509900 (13 citas)
  • García Londoño V.A. et al., Melamine contamination in milk powder in Uruguay, Food Additives and Contaminants: Part B Surveillance, 11, 15-19, (2018-01-02). doi:10.1080/19393210.2017.1389993 (14 citas)
  • García Londoño V. et al., Polycyclic aromatic hydrocarbons in milk powders marketed in Uruguay, Food Additives and Contaminants: Part B Surveillance, 10, 284-291, (2017-10-02). doi:10.1080/19393210.2017.1349191 (16 citas)