Detection and Characterization of Natural Toxins in Food Matrices

Dear Colleagues,

Natural toxins represent an important group of chemical contaminants that are unintentionally present in food or feed commodities due to food production, processing, handling or transport. These toxins are produced by fungi, algae or plants including some weeds and sea plankton and they have been the focus of the scientific community in the last few years, due to their high toxicity. In this sense, more information is needed on the occurrence of mycotoxins, aquatic biotoxins, pyrrolizidine alkaloids, tropane alkaloids, opium alkaloids, glycoalkaloids, cyanogenic glycosides, lectins and furocoumarins, among others, and it is necessary to sensitive, selective, accurate and robust analytical methods for the assessment of these families of natural toxins in different foods. In that respect, substantial efforts are needed to simplify the overall sample preparation step and to tailor it to the Green Analytical Chemistry (GAC) principles. This information is necessary to generate reliable concentration data to ensure a correct risk assessment and to be able to limit exposure to natural toxins from certain foods in the population.

Prof. Dr. Isabel Sierra Alonso
Prof. Dr. Sonia Morante Zarcero
Guest Editors

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