New Analytical Strategy in Food Safety

Dear Colleagues,

In the past decade, toxicant residues in food have been constantly increasing as a consequence of environmental pollution, industrial development, and new agricultural practice. Foods and food products may be contaminated by several toxic compounds (pesticides, toxins, xenobiotics, heavy metals, polycyclic aromatic hydrocarbons) at various stages of production, packaging, storage, and distribution. This contamination negatively influences both food quality and human health; therefore, the control of residues and contaminants is one of the most important issues in food safety. For these reasons, public and private organizations have made huge efforts in order to minimize risks in food contamination. Currently, the conventional techniques used to analyze contaminants in foods require complex sample treatment protocols involving multi-step processes. These procedures present notable drawbacks which make them expensive in terms of time and material consumption, introduce errors and use large amounts of toxic solvents. Therefore, in order to overcome the main limitations of conventional methods and allow the simultaneous determination of several contaminants and residues in food, there is a growing demand for analytical methods that allow sensitive and accurate identification and quantification of these toxic compounds while simultaneously increasing sample throughput.

In this Special Issue，we invite authors to submit original research and review articles on the most recent sample preparation and instrumental methods in the food safety analysis.

Dr. Luca Campone
Prof. Luca Rastrelli
Guest Editors

Manuscript Submission Information

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