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Chemical Contaminants in Food: Risk Assessment and Mitigation Strategies
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Chemical Contaminants in Food: Risk Assessment and Mitigation Strategies

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

Deadline for manuscript submissions: 10 August 2026 | Viewed by 1335

Special Issue Editors

Dr. Marta Ciecierska

E-Mail Website
Guest Editor
Department of Food Technology and Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159 Street, 02-787 Warsaw, Poland
Interests: food safety; food analysis; instrumental methods; chemical food contaminants; polycyclic aromatic hydrocarbons; methods for the reduction or elimination of food hazard occurrence
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Marcin Bryła

E-Mail Website
Guest Editor
Department of Food Safety and Chemical Analysis, Institute of Agricultural and Food Biotechnology-State Research Institute (IBPRS-PIB), Rakowiecka 36 Street, 02-532 Warsaw, Poland
Interests: food contamination; food safety; mycotoxins; chemical contaminants in food; food analysis; fungi and their secondary metabolites
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Chemical contaminants in food remain a major global concern, directly affecting public health, consumer trust and the sustainability of food systems. Contaminants such as polycyclic aromatic hydrocarbons, polychlorinated biphenyls, heavy metals, mycotoxins, pesticide residues, as well as naturally occurring plant-derived alkaloids, including tropane alkaloids, pyrrolizidine alkaloids and opium alkaloids, are well documented and continue to pose significant risks due to their toxicity, persistence and potential for bioaccumulation. At the same time, increasing attention is being drawn to emerging chemical contaminants, including per- and polyfluoroalkyl substances, mineral oil hydrocarbons, endocrine-disrupting chemicals and other novel or previously overlooked compounds that may enter the food chain through processing, packaging, or environmental exposure.

Ensuring food safety requires robust scientific evidence on the occurrence, exposure and health effects of these contaminants, together with mitigation strategies to reduce consumer exposure. In this Special Issue, we encourage you to submit original research or review articles addressing both well-known and emerging chemical hazards in food.

Topics of interest include, but are not limited to, the following:

  • Risk assessment for the occurrence of chemical contaminants in food;
  • Various mitigation strategies to reduce consumer exposure;
  • Recent advances and developments related to minimizing food contamination levels;
  • Sources and pathways of chemical hazards’ formation and food contamination, along with strategies for their prevention;
  • Innovative technologies and analytical methods.

Dr. Marta Ciecierska
Prof. Dr. Marcin Bryła
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 250 words) can be sent to the Editorial Office for assessment.

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

  • chemical contaminants
  • emerging chemical hazards
  • food contamination
  • risk assessment
  • mitigation strategies
  • innovative technologies
  • treatment optimization
  • ensuring food safety
  • innovative analytical methods

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

Published Papers (4 papers)

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Research

17 pages, 1651 KB  
Article
Multiple Aflatoxins Drive Cumulative Dietary Exposure and Hepatocellular Carcinoma Risk: An Age-Stratified Study in Guangzhou, China
by Qian Huang, Yanyan Wang, Yan Li, Yixuan Xu, Yuhua Zhang, Lan Liu, Jinheng Zeng, Weiwei Zhang and Yan Yang
Foods 2026, 15(11), 1839; https://doi.org/10.3390/foods15111839 - 22 May 2026
Abstract
Aflatoxins are widespread hepatotoxic food contaminants, yet age-specific cumulative exposure to multiple aflatoxins and associated health risks remain poorly characterized. This study assessed cumulative dietary exposure to aflatoxin B1 (AFB1), B2, G1, and G2, [...] Read more.
Aflatoxins are widespread hepatotoxic food contaminants, yet age-specific cumulative exposure to multiple aflatoxins and associated health risks remain poorly characterized. This study assessed cumulative dietary exposure to aflatoxin B1 (AFB1), B2, G1, and G2, and hepatocellular carcinoma (HCC) risk across five age groups, evaluating the influence of packaging and retail sources on contamination. Contamination data of 1179 food samples and consumption data were integrated to calculate the margin of exposure (MoE) and annual HCC incidence. AFB1 was most frequently detected and often co-occurred with other aflatoxins; bulk vegetable oils showed the highest total aflatoxin detection rate. Roasted peanuts contributed most to aflatoxin exposure, particularly among children aged 3–6 (MoE 900–1206). Rice, rice products, and coarse grains were primary contributors to aflatoxin-attributable HCC risk (0.008 cases per 100,000 person-years). Overall contamination was significantly higher in bulk products than in pre-packaged foods (p < 0.05) and in samples from farmers’ markets and grocery stores than in other sites (p < 0.05). These findings reveal non-negligible aflatoxin-related health risks for Guangzhou residents, especially young children and frequent consumers of staple grains and nuts. Targeted monitoring of high-risk foods and retail environments and age-specific dietary guidance are recommended to reduce population-level aflatoxin exposure and HCC risk. Full article
(This article belongs to the Special Issue Chemical Contaminants in Food: Risk Assessment and Mitigation Strategies)
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21 pages, 1058 KB  
Article
Survey of Pesticide Residues in Vegetables in the Albanian Market and Associated Dietary Exposure
by Elda Marku, Matilda Likaj, Ridvana Mediu, Jonida Tahiraj, Sonila Shehu, Aurel Nuro and Vjollca Vladi
Foods 2026, 15(10), 1761; https://doi.org/10.3390/foods15101761 - 15 May 2026
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Abstract
Vegetables constitute an essential component of the daily diet in Albania; however, they also represent a major pathway of human exposure to pesticide residues. This study investigates the presence of pesticide residues in widely used vegetables, including leafy, fruity, root, and bulb types, [...] Read more.
Vegetables constitute an essential component of the daily diet in Albania; however, they also represent a major pathway of human exposure to pesticide residues. This study investigates the presence of pesticide residues in widely used vegetables, including leafy, fruity, root, and bulb types, and evaluates the potential dietary health risks associated with their consumption. Vegetable samples were analyzed using gas chromatography–tandem mass spectrometry (GC-MS/MS) and liquid chromatography–tandem mass spectrometry (LC-MS/MS), for the presence of 417 pesticide analytes, ensuring high analytical sensitivity and reliability. Pesticide residues were present, with 42 distinct compounds, including metabolites, found in all the analyzed samples. Notably, some of the detected substances are not currently authorized for use as plant protection products, suggesting either environmental persistence or regulatory non-compliance. Exceedances of European Union maximum residue limits (MRLs) were most frequently detected in leafy vegetables (42.31%), followed by fruity vegetables (18.75%), whereas no MRL exceedances were observed in root and bulb vegetables. According to the dietary exposure assessment conducted using European Food Safety Authority Pesticide Residue Intake Model (EFSA PRIMo model v.3.1), chronic dietary exposure to pesticide residues was below the acceptable daily intake (ADI). According to this assessment, the acute exposure exceeded the acute reference dose (ARfD) for several pesticide–vegetable combinations, particularly among children. This highlights the need for ongoing monitoring and better agricultural management techniques to reduce potential health risks related to pesticide residues in vegetables. The study results indicate the need to strengthen national monitoring programs, enforce pesticide regulations more strictly, and promote the wider adoption of integrated pest management strategies to reduce dietary pesticide exposure and protect public health in Albania. Full article
(This article belongs to the Special Issue Chemical Contaminants in Food: Risk Assessment and Mitigation Strategies)
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20 pages, 1762 KB  
Article
Home-Produced Eggs as Indicators of PFAS Contamination in Food Following a Fire at a Plastic Recycling Plant
by Nina Bilandžić, Tomislav Klapec, Biljana Crevar, Ines Varga, Jelena Kaurinović, Bruno Čalopek, Maja Đokić, Damir Pavliček and Luka Cvetnić
Foods 2026, 15(10), 1702; https://doi.org/10.3390/foods15101702 - 12 May 2026
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Abstract
This study evaluated the impact of a fire at a plastic recycling plant in the suburbs of Osijek on the concentrations of per- and polyfluoroalkyl substances (PFAS) in home-produced eggs (HPE) collected from nearby settlements exposed to smoke. The assessment was conducted over [...] Read more.
This study evaluated the impact of a fire at a plastic recycling plant in the suburbs of Osijek on the concentrations of per- and polyfluoroalkyl substances (PFAS) in home-produced eggs (HPE) collected from nearby settlements exposed to smoke. The assessment was conducted over three time periods following the fire. Commercial eggs from supermarkets and HPE from northwestern Croatia were also analyzed. Thirteen out of 30 compounds were quantified. In both HPE groups—the one closer to and more exposed to smoke (Zone A) and the one farther from fire (Zone B)—linear perfluorooctane sulfonic acid (L-PFOS) showed the highest detection frequency (91–100%). The highest mean concentrations of L-PFOS and the sum of the four main PFAS (∑4PFAS: PFOS, perfluorooctanoic acid (PFOA), perfluorononanoic acid (PFNA), and perfluorohexane sulfonic acid (PFHxS)), at 1.33 μg/kg, were measured in HPE from Zone A one month after the fire. In Zone B, a lower total ∑4PFAS of 0.93 μg/kg was detected. After eight months, concentrations of all quantified compounds decreased. The sums of ∑4PFAS decreased to 0.41 μg/kg (A) and 0.37 μg/kg (B), respectively. Concentrations are higher than those from northwestern Croatia and the previously determined national average. Weekly intakes of ∑4PFAS exceeded the tolerable weekly intake for toddlers and children even eight months after the fire. Full article
(This article belongs to the Special Issue Chemical Contaminants in Food: Risk Assessment and Mitigation Strategies)
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22 pages, 1435 KB  
Article
Ten-Year Surveillance of PCDDs/Fs and PCBs in Food and Feed from Central Italy (2016–2025): Low Contamination Levels Across Nine Food and Four Feed Categories
by Francesca D’Onofrio, Luca Alessandroni, Sesto Berretta, Laura Murru, Daniela Delfino, Fabio Busico and Alessandro Ubaldi
Foods 2026, 15(8), 1320; https://doi.org/10.3390/foods15081320 - 10 Apr 2026
Viewed by 507
Abstract
This study evaluated contamination by polychlorinated dibenzodioxins and dibenzofurans (PCDDs/Fs) and polychlorinated biphenyls (PCBs) in 390 feeds and 1756 food samples collected in Latium and Tuscany (Italy, 2016–2025) using HRGC-HRMS. PCDDs/Fs and dioxin-like PCBs (dl-PCBs) are expressed as WHO 2005 toxic equivalents (WHO [...] Read more.
This study evaluated contamination by polychlorinated dibenzodioxins and dibenzofurans (PCDDs/Fs) and polychlorinated biphenyls (PCBs) in 390 feeds and 1756 food samples collected in Latium and Tuscany (Italy, 2016–2025) using HRGC-HRMS. PCDDs/Fs and dioxin-like PCBs (dl-PCBs) are expressed as WHO 2005 toxic equivalents (WHO05-TEQ). Non-dioxin-like PCBs (ndl-PCBs) lack dioxin-like toxicity mechanisms due to their non-coplanar structure and are not assigned a toxic equivalence factor. Feed results were normalised to 12% moisture content. Median levels of WHO05-PCDDs/Fs+dl-PCBs TEQ at the upper limit in feed were 10–100 times lower than those reported in European monitoring data (EFSA, 2002–2010) for comparable categories, including additives, premixtures, raw materials and compound feed, with plant and animal feed materials below 0.03 ng/kg and aquaculture feed at 0.24 ng/kg. Food contamination was generally low, with the median WHO05-PCDDs/Fs+dl-PCBs TEQ 2–4 times lower than Italian national data (2013–2016), considering comparable categories such as meat, fish, milk, eggs, oils, baby foods, marine oils, animal fats and liver. Higher levels were observed in game meat, sheep products and fermented milk than in pork and poultry. The contamination remained stable over time. These results indicate an improvement in food safety thanks to national and EU regulations, although continued surveillance of high-risk and undersampled categories remains essential. Full article
(This article belongs to the Special Issue Chemical Contaminants in Food: Risk Assessment and Mitigation Strategies)
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