Food Contaminants and Their Risk Assessment

Dear Colleagues,

Food contamination by chemicals from the environment is a worldwide food safety issue, causing a tremendous threat to human health. These chemicals belong to many groups, such as metals/metalloids, persistent organic pollutants (POPs), polycyclic aromatic hydrocarbons (PAHs), perfluorinated compounds (PFCs), pharmaceutical and personal care products (PPCPs), electronic waste, radioactive elements, plastics, and nanoparticles. Some of these occur naturally in the environment, while others are produced from anthropogenic sources. They may contaminate our food, including crops, livestock, seafood, and drinking water and exert adverse effects on our health. Therefore, it is vital to perform assessments of the associated potential risks. Monitoring contamination levels, enactment of control measures including remediation, and consideration of socio-political implications are important to provide safer food globally.

Dear Colleagues, I invite you to contribute on the basis of your experience in this Special Issue which aims to strengthen the knowledge on the typical and emerging food contaminants that impact on human health, for a more precise risk assessment.

Dr. Ahmad Faizal Abdull Razis
Prof. Dr. Gergely Tóth
Guest Editors

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