Recent Advances in the Mitigation of Mycotoxin Contamination in Food Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: closed (15 March 2024) | Viewed by 1193
Special Issue Editors
Interests: mycotoxins; food science; analytical methods; chemical composition; mycotoxin degradation; mycotoxin bioaccessibility
Interests: mycotoxins; food science; analytical methods; chemical composition; enzyme; pesticides
Special Issue Information
Dear Colleagues,
Mycotoxins, natural contaminants found in food and feed, are produced by toxigenic fungi. The diversity of structures, thermal and chemical stability, and acute and chronic toxicity, has been a concern for food quality and public health. Studies of mycotoxins that have helped to establish maximum limits in foods have considered fungi classifications and their toxigenic metabolism, as well as analytical methods of identification and quantification, toxigenicity and factors that may affect the occurrence and prevalence of different mycotoxin groups.
Despite an increase in knowledge, the occurrence of mycotoxins—such as aflatoxins, fumonisin, ochratoxin A, patulin, trichothecenes and zearalenone—is unavoidable because they are stable along the food chain. The gap to mitigate exposure to them remains, from fungus development and the manifestation of its toxigenic potential to the ready-to-eat product. This Special Issue emphasizes new trends in strategies of mycotoxin mitigation in food and feed and highlights sustainable solutions for food quality and public health. The following topics are suggested:
- Fungus contamination and its toxigenic inhibition;
- Effect of processing parameters on mycotoxin levels and bioaccessibility;
- Effect of emergent technologies on mycotoxin levels and bioaccessibility;
- Diets to improve mycotoxin detoxification metabolism;
- Bioindicators of exposure to mycotoxin.
Prof. Dr. Eliana Badiale Badiale-Furlong
Dr. Larine Kupski
Dr. Jaqueline Garda-Buffon
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- natural antifungal
- extrusion
- plasma technology
- irradiation technology
- magnetic field
- spray dry
- masked mycotoxins
- bioindicators
- thermal treatment
- bioacessibility
