Traceability and Characterization of Heavy Metals in Food

Dear Colleagues,

Hygienic soil state in Europe and other countries worldwide is continually evaluated via local monitoring from the standpoint of the of risk heavy metals content. As a consequence of long lasting environmental loading, there are many areas with not only higher soil toxic element contents, but also with soils that have been contaminated by heavy metals. Studies targeting the problem of soil metal input into food crops and into wild-grown food sources, as well as factors influencing metals bioavailability in concrete environmental conditions and effective treatments ensuring food safety, are still necessary. Another interesting problem is the mutual relationship between heavy metals and chemoprotective components of food sources, e.g., phenolics or antioxidants, in crops designed for functional food production. Within modern nutrition trends, producers prefer the utilisation of traditional, but also non-traditional or recovered, food sources, such as pseudo-cereals, minor legumes, mushrooms, forest fruit species, herbs, valuable vegetable and fruit species. The ability to accumulate risk metals in real locations with specific conditions could be an another scientific goal.

Prof. Dr. Alena Vollmannova
Prof. Dr. Judita Lidikova
Guest Editors

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