Thoroughly updated to reflect with recent research and state-of-the-art technologies, this second edition compiles modern methods for the detection of residues in foods from pesticides, herbicides, antibacterials, food packaging, and other sources. The book presents over 175 tables and nearly 4300 references that delineate techniques for analyzing preservative, intense sweeteners, synthetic colorants, and synthetic antioxidants. The book provides the tools needed to analyze various substances added to foods as enhancements or quality safeguards. The new edition includes hundreds of additional citations and critical perspectives from more than 35 researchers and authorities.