Polycyclic aromatic hydrocarbons (PAHs)—a large group of organic compounds—are extremely hazardous to human health. In this study, the 198 samples from six groups of daily food products in the Hanoi metropolitan area were collected and prepared by the QuEChERS sample treatment technique. The detection and identification of PAHs were obtained by gas chromatography–tandem mass spectrometry (GC–MS/MS) determination. The results demonstrated that the recovery of PAH compounds ranged approximately between 71% and 110% when the solvent evaporation condition was optimized using the nitrogen gas at a low temperature (1 °C). The in-house method was validated in terms of linearity, extractive condition, repeatability, recovery, limit of detection (LOD), and limit of quantification (LOQ). The ranges of average PAH levels were 9.3–9.6 µg/kg (for instant noodles), 0.22–2.48 µg/kg (for cakes) 0.91–4.83 µg/kg (dried vegetables), 5.14–23.32 µg/kg (teas), 4.82–24.35 µg/kg (coffees), and 1.43–25.2 µg/kg (grilled meats). The results indicated that the total concentrations of residual PAHs and benzo(a)pyrene in the instant noodles and grilled meat samples surpassed the maximum limits tolerated by the European Commission (35 µg/kg and 5 µg/kg, respectively) in many investigated samples.

Acrylamide, a colourless and odourless crystalline solid, formed via the Maillard reaction in food, has been reported with harmful properties for humans, such as toxicity and carcinogenicity. Three hundred and four processed food samples from 17 product types, collected in Hanoi, Vietnam, were analyzed by LC-MS/MS to measure the acrylamide concentration. The limit of detection (LOD) and the limit of quantification (LOQ) of acrylamide were 1 µg Kg⁻¹ and 3 µg Kg⁻¹, respectively. Effectively, the highest acrylamide content is usually found in processed food, which is one of the primary reasons of increased acrylamide content in food. All French fried samples contained acrylamide above 500 µg kg⁻¹. Acrylamide concentration in non-fried noodle, vermicelli, rice noodle, phở, dried vegetable, and rice cracker is lower than in potato chips, fried potatoes, fried cake, and fried noodles. The results could be helpful to estimate exposure and risk assessment of acrylamide in Vietnam.

The emerging ungovernable application of pesticides in rice farming has attracted public concerns as these hazardous chemicals leave long-lasting environmental impacts and cause severe health effects. Here, an optimized analytical method was proposed for the measurement of 656 pesticide residues in rice samples collected in Vietnam. We utilized chromatography with tandem mass spectrometry systems (UPLC-MS/MS and GC-MS/MS) combined with a modified quick, easy, cheap, effective, rugged, and safe (QuEChERS) extraction method and adopted a mixed-mode SPE clean-up method for the analysis. The results showed that a total of 341 and 315 compounds were determined by UPLC- and GC-MS/MS, respectively. Usage of 10 mL MeCN, 5 mL H₂O and 1% glacial acetic acid as extraction solvent outperformed other mixtures in purifying the analytes from the sample matrix. Besides, pressure swing adsorption connected to a C18 cartridge with C18 placed on top exhibited remarkably more extracted compounds of high recovery which resulted in 299 and 318 compounds with recovery ranging from 70 to 120% in GC- and UPLC-MS/MS, respectively. Our optimized protocols also resulted in maximal limits of quantification of 10 μg Kg⁻¹ in both MS methods with repeatability and reproducibility less than 20%. Application of validated method on 20 rice samples collected in Hanoi, Vietnam showed that 14 samples were contaminated with at least one pesticide, and insecticide was the most detected group. Overall, the compliance of all method validation parameters to SANTE/12682/2019 Guideline demonstrates that this protocol can be employed for the effective management of Vietnam’s rice in accordance with international requirements.

The combination of a low-pressure mercury lamp and chlorine (UV/chlorine) was applied as an emerging advanced oxidation process (AOP), to examine paracetamol (PRC) degradation under different operational conditions. The results indicated that the UV/chlorine process exhibited a much faster PRC removal than the UV/H₂O₂ process or chlorination alone because of the great contribution of highly reactive species (^•OH, ^•Cl, and ClO^•). The PRC degradation rate constant (k_obs) was accurately determined by pseudo-first-order kinetics. The k_obs values were strongly affected by the operational conditions, such as chlorine dosage, solution pH, UV intensity, and coexisting natural organic matter. Response surface methodology was used for the optimization of four independent variables (NaOCl, UV, pH, and DOM). A mathematical model was established to predict and optimize the operational conditions for PRC removal in the UV/chlorine process. The main transformation products (twenty compound structures) were detected by liquid chromatography coupled to high-resolution mass spectrometry (LC-HRMS).