Harmful Toxins and Chemicals in Processed Foods and Related Products: Measurement, Occurrence, Formation, Assessment and Reduction Strategies
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: 31 October 2025
Special Issue Editor
Interests: chemicals; contaminants and transformation products in environmental matrices and food products; pathways of movement; transformation or by-product formation processes of harmful contaminants; advanced analytical methods; chromatography–mass spectrometry methods;
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Recently, there has been increased public concern about the presence of harmful toxins and chemicals in processed foods. Food processing aims to provide foods with optimal nutritional content, taste, texture and other quality properties. Preservation, transformation and extraction techniques can introduce harmful toxins and chemicals, necessitating regulatory measures such as food safety thresholds. In addition, a wide variety of raw materials may be susceptible to environmental exposure to chemicals and contaminants during production, harvest or storage. New analytical methods for assessing harmful chemicals in processed foods, along with a greater understanding of the occurrence and chemical and toxicological profiles of these harmful toxins and chemicals and their transformation products, are required to further improve risk assessments and advance the development of effective mitigation and reduction strategies during food processing.
In this Special Issue, we encourage the submission of manuscripts related to the measurement of the occurrence and profiles of harmful toxins and chemicals or undesirable process by-products in different types of processed foods, raw materials and value-added products at all stages of food processing. Manuscripts that address risk assessment tools and investigate reduction strategies to mitigate potential health risks related to processed food contamination are of interest.
Prof. Dr. Renata Raina-Fulton
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
- processed food contaminants
- food processing-induced-chemicals
- by-product formation processes
- food safety in good production
- risk assessment
- food processing mitigation strategies for toxin and chemical reduction
- food processing techniques
- contaminant and toxicological analysis
- chemical and toxicological profiles
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