Chemical Contaminants in Food: Toxicology, Risk Assessment, and Safety Strategies
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Toxicology".
Deadline for manuscript submissions: 5 November 2026 | Viewed by 2063
Editors
Interests: contaminants; pesticides; polychlorinated biphenyls; chemical elements; per- and polyfluoroalkyl substances; dietary exposure; risk assessment; food safety; food control
Interests: contaminants; pesticides; polychlorinated biphenyls; sample preparation; liquid chromatography; gas chromatography; mass spectrometry; food safety; food control
Interests: contaminants; chemical elements; sample preparation; inductively coupled plasma mass spectrometry; food safety; food control
Special Issue Information
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
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-anonymized 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
- food contaminants
- pesticides
- polychlorinated biphenyls (PCBs)
- per- and polyfluoroalkyl substances (PFAS)
- brominated flame retardants
- heavy metals
- monitoring
- risk assessment
- food safety
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