Food Toxins: Their Toxicity, Biochemistry, and Metabolism
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Toxicology".
Deadline for manuscript submissions: 31 October 2025 | Viewed by 1661
Special Issue Editors
Interests: mycotoxins; functional foods development; oxidative stress and inflammation; signaling pathways in cancer and diabetes
Special Issues, Collections and Topics in MDPI journals
Interests: swine; immunomodulation; immunonutrition; intestinal health; biochemistry; nutritional biochemistry; mycotoxins
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food toxins are chemical compounds that can contaminate food products during manufacturing, processing, transit, and storage, or they may originate from the raw materials. Natural toxins are produced by bacteria (e.g., cholera toxins, enterotoxins, Shiga toxins, Botulinum toxins), marine algae (e.g., marine biotoxins such as saxitoxins, brevetoxins, domoic acid, okadaic acid, and azaspiracids that accumulate in fish or bivalve molluscs), fungi (e.g., mycotoxins such as aflatoxins, ochratoxin, fumonisins, zearalenone, and deoxynivalenol), and plant-derived toxins like alkaloids and glycoalkaloids. These toxins exhibit diverse chemical structures, biological functions, and toxic activities. In recent years, there has been growing interest in understanding their mechanisms of toxicity and biotransformation due to their impact on human and animal health, as well as concerns about their effects on food security and nutrition. This Special Issue invites original research papers and reviews that provide novel insights into the toxicity, biochemistry, and metabolism of food toxins, aiming to shed light on these critical aspects.
Dr. Andreea Iren Serban
Dr. Gina Pistol
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
- food toxins
- toxins’ mechanisms of action
- toxicity
- toxin metabolism
- food safety
- health issue
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