Chemical Contaminants in Food: Toxicology, Risk Assessment, and Safety Strategies

Dear Colleagues,

The production and use of synthetic organic chemicals, such as pesticides, polychlorinated biphenyls, per- and polyfluoroalkyl substances, and brominated flame retardants, have persisted for over half a century. These compounds are released into the environment during their production, use, and disposal, resulting in their presence across various environmental compartments. Additionally, environmental contaminants include metals such as arsenic, cadmium, lead, and mercury. A common characteristic of these compounds is their persistent nature and slow degradation. As persistent pollutants, they possess a high potential for bioaccumulation and biomagnification within the food chain.

Dietary intake is considered the primary source of exposure to these pollutants. Long-term exposure through food consumption can lead to intoxication and result in various adverse effects on human health. Analyzing these substances is essential to determine their presence in the environment and food, as well as to conduct risk assessment studies aimed at evaluating their impact on consumer health.

The aim of this Special Issue is to gather original research articles and reviews on the quantification of environmental contaminants in food using modern analytical methods, as well as the evaluation of risk characterization for the purpose of consumer food safety.

We look forward to receiving your contributions.

Dr. Nina Bilandžić
Dr. Maja Đokić
Dr. Marija Sedak
Guest Editors

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