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Foods
Special Issues
Food Safety: Risk Analysis, Safety Regulation and Legislation
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Food Safety: Risk Analysis, Safety Regulation and Legislation

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: closed (20 March 2024) | Viewed by 13274

Special Issue Editor

Dr. Ivan Stanković

E-Mail Website
Guest Editor
Faculty of Pharmacy, University of Belgrade, 11000 Belgrade, Serbia
Interests: food safety; risk assessment for food additives; nutrient sources; enzymes and contaminants

Special Issue Information

Dear Colleagues,

An internationally recognised risk analysis paradigm (comprising risk assessment, management, and communication) is the basis for national and regional food safety regulation (e.g., EU Food Safety Law), as well as for the international food standards (Codex Alimentarius) used in the food trade.

Potential topics of this Special Issue include, but are not limited to, the following:

  • National and international food safety authorities;
  • Regulated substances to be added to food (food additives, flavourings, enzymes, nutrient sources, and processing aids);
  • Contaminants, including residues of pesticides and veterinary drugs;
  • Biological hazards;
  • Materials in contact with food;
  • Genetically modified food;
  • Nanotechnology;
  • Endocrine disruptors;
  • Chemical mixtures.

This Special Issue on “Food Safety: Risk Analysis, Safety Regulation and International Standards” will include a selection of recent research and review articles.

Dr. Ivan Stanković
Guest Editor

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

  • food safety
  • risk assessment management, and communication
  • hazard identification and characterisation
  • exposure assessment
  • risk characterisation
  • contaminants
  • biological hazards
  • food additives

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  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.

Further information on MDPI's Special Issue policies can be found here.

Published Papers (2 papers)

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Research

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16 pages, 3295 KiB  
Article
Red Meat Consumption and Cancer Risk: A Systematic Analysis of Global Data
by Hongyue Ma and Xiangming Qi
Foods 2023, 12(22), 4164; https://doi.org/10.3390/foods12224164 - 17 Nov 2023
Cited by 11 | Viewed by 7997
Abstract
The association between red meat consumption and cancer risk remains a controversy. In this study, we systematically collected and analyzed global data (from Our World in Data and Global Cancer Observatory) to investigate this association for the first time. Our results confirmed significant [...] Read more.
The association between red meat consumption and cancer risk remains a controversy. In this study, we systematically collected and analyzed global data (from Our World in Data and Global Cancer Observatory) to investigate this association for the first time. Our results confirmed significant positive associations between red meat consumption (RMC) and overall cancer incidence (0.798, p < 0.001), or colorectal cancer incidence (0.625, p < 0.001). Several previously unreported cancer types linked to RMC were also unveiled. Gross domestic product (GDP) per capita were found to have an impact on this association. However, even after controlling it, RMC remained significantly associated with cancer incidence (0.463, p < 0.001; 0.592, p < 0.001). Meanwhile, after controlling GDP per capita, the correlation coefficients between white meat consumption and overall cancer incidence were found to be much lower and insignificant, at 0.089 (p = 0.288) for poultry consumption and at −0.055 (p = 0.514) for seafood and fish consumption. Notably, an interesting comparison was performed between changes of colorectal cancer incidence and RMC in many countries and regions. A lag of 15–20 years was found, implying causality between RMC and cancer risk. Our findings will contribute to the development of more rational meat consumption concept. Full article
(This article belongs to the Special Issue Food Safety: Risk Analysis, Safety Regulation and Legislation)
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Review

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19 pages, 583 KiB  
Review
Legal Aspects of Microalgae in the European Food Sector
by José Diogo Cruz and Vitor Vasconcelos
Foods 2024, 13(1), 124; https://doi.org/10.3390/foods13010124 - 29 Dec 2023
Cited by 21 | Viewed by 4733
Abstract
The interest in microalgae as food in Europe is growing due to its remarkable features that can foster a sustainable economy. The lack of tradition on their use among Europeans is changing and a demand for more sustainable products is increasing. The legal [...] Read more.
The interest in microalgae as food in Europe is growing due to its remarkable features that can foster a sustainable economy. The lack of tradition on their use among Europeans is changing and a demand for more sustainable products is increasing. The legal framework from the microalgae stakeholders’ point of view has been consistently identified as a bottleneck, regardless of its nutritional value and potential to provide added-value metabolites. Microalgae-based products have been mostly consumed as food supplements, which are characterized by some general uncertainty with regards to food security of products sourced from non-European countries. The novel foods regulation is a landmark in Europe’s food law defining the conditions in which a new type of food can be commercialized. Currently, a more simplified and centralized version is in place, and around eleven microalgae-based products are on the market; however, more than half are represented by Schizochytrium sp. derived products (DHA-rich oil). Microalgae have immense potential as a sustainable food source; nonetheless, there is limited experience in assessing the safety of these microorganisms, considering the uncertainty around undesirable substances present in the way they are produced and their diverse metabolites. Here, we overview the regulatory use of microalgae as food in Europe with a focus on market introduction, highlighting the administrative procedures and scientific requirements to assess food safety. We also discuss the implications of the Transparency regulation related to microalgae as novel foods and provide considerations for a more solid interaction between academia and industry. Full article
(This article belongs to the Special Issue Food Safety: Risk Analysis, Safety Regulation and Legislation)
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