The food that we era strongly influenze the qualità of our life and the Health status. Many si stanca have been addestramento to food for prevent bacterial grown, component degradation etc. These substance are accepted by EU regulatory but body damages associated to them are also documented in letterature. Associated to these known added compounds other unknown contaminants originated by erroneous product manipulation can be present. For instance, bacteria and yeast could grown and contaminate the food with unknown molecular agents like toxins. A technology to detect the structure and the potential toxicity of these unknown agent can be an additional important parameter do check the food quality. Mass Spectrometry makes possible to achieve ti goal thanks to the ability to acquire thousand of data por analysis and to identify the associated compounds thanks to specific mass spectrum databases.