Formation, Monitoring, and Control of Toxic Compounds in Food 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 2026 | Viewed by 138
Special Issue Editors
Interests: food chemistry; food control; food safety; food contaminants; risk assessment; vegetal products; animal products; statistical analysis; traceability
Special Issues, Collections and Topics in MDPI journals
Interests: food chemistry; food control; food safety; food contaminants; risk assessment; vegetal products; animal products; statistical analysis; traceability
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue focuses on toxic compounds occurring in contaminated food products, with a particular emphasis on their chemical characterization, analytical determination, and potential health implications for consumers. Food contamination may arise from environmental pollution, agricultural practices, industrial activities, processing steps, packaging interactions, or improper storage conditions. As a result, a broad spectrum of hazardous substances, including naturally occurring toxins, environmental contaminants, process-related compounds, residues, and emerging pollutants, may be present in food matrices.
Understanding the chemical nature and behavior of these compounds within complex food systems is essential for ensuring food safety. This Special Issue highlights advances in food chemistry related to the identification, structural characterization, stability, and interactions of toxic substances in different food matrices. Special attention will be given to innovative and validated analytical methodologies for accurate detection and quantification, including chromatographic techniques, mass spectrometry, high-resolution analysis, rapid screening tools, and non-target approaches.
Contributions addressing occurrence studies, contamination patterns, exposure assessment, and risk characterization are particularly encouraged. Research exploring the relationship between contaminant levels and potential adverse effects on consumer health, as well as regulatory and monitoring perspectives, is also welcome.
By bringing together expertise in food chemistry, analytical science, toxicology, and risk assessment, this Special Issue aims to provide an updated and multidisciplinary overview of toxic compounds in foods, supporting improved monitoring practices and enhanced public health protection.
Dr. Vincenzo Lo Turco
Dr. Angela Giorgia Potorti
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
- toxic compounds
- contaminated foods
- food chemistry
- chemical characterization
- analytical determination
- food contaminants
- health risk assessment
- consumer exposure
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