Authenticity, Residue, and Hazardous Substance Monitoring in Bee Products

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

Deadline for manuscript submissions: 30 September 2024 | Viewed by 169

Special Issue Editors


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Guest Editor
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Interests: food authentication; food safety; metabolomics
Special Issues, Collections and Topics in MDPI journals
Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, QC H9X 3V9, Canada
Interests: food safety; food microbiology; molecular microbiology; microbial ecology; rapid detection; biosensor; instrumentation; analytical chemistry; food sustainability; food synthetic biology; cellular agriculture; food microbiota; gut microbiota; food authentication
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Bee products are subjected to the critical challenges of adulteration and contaminant residue. The authenticity of bee products encompasses their botanical, geographic, and entomological origins, as well as illegal additives. Unscrupulous individuals exploit price differentials to reap illicit profits, which also have adverse effects on the economy and consumer health. Furthermore, contaminants in bee products arise from two main sources: treatment of bee diseases during apiculture, and environmental pollutant migration. However, the presence of residue contamination in bee products poses risks to human health that include an increased resistance of bacteria to antimicrobial agents, allergic reactions, and possible carcinogenicity. The goal of this Special Issue is to collect original research articles and reviews on the topics of cutting-edge approaches to the authenticity discrimination of bee products, comprehensive analyses of big data on authenticity monitoring, innovative qualification and quantification methods for contaminants, and big data analyses of monitoring data. This Special Issue emphasizes new trends in strategies to safeguard bee product quality and safety, encouraging the development and application of cutting-edge technologies and methodologies.

Prof. Dr. Jinhui Zhou
Dr. Xiaonan Lu
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

  • bee products
  • economically motivated adulteration
  • contaminants residue and monitoring
  • metabolomics
  • spectrometry, chromatography and mass spectrometry
  • method development and validation

Published Papers

This special issue is now open for submission.
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