Food Chemical Hazards: Formation, Migration, Risk Assessment and Dietary Exposure

Dear Colleagues,

In recent years, the presence of chemical contaminants in food products has received growing attention from specialized researchers. In order to satisfy an ever-increasing demand for food and increase the shelf life of products, plastic containers are increasingly used for the storage or preservation of food products. The chemical composition varies from packaging to packaging, but generally specific chemical substances are added to increase its malleability and workability. Unfortunately, these molecules are able to migrate from the packaging to the food contained within in particular climatic and environmental conditions. Since several international bodies have classified some of these molecules as carcinogenic to human health, the attention of the scientific world has shifted to these particular molecules. Several studies confirm that the migration of molecules is favoured, above all, by strong thermal shocks.

Research is currently focused on developing new applications that are capable of offering similar characteristics but contain a smaller quantity, or even feature a total absence, of these compounds that are potentially dangerous for consumer health.

Dr. Ivan Notardonato
Guest Editor

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