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Journals
Processes
Special Issues
Monitoring and Chemical Analysis of Food Contaminants
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Monitoring and Chemical Analysis of Food Contaminants

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: closed (15 March 2025) | Viewed by 954

Special Issue Editors

Dr. Adela Krivohlavek

E-Mail Website
Guest Editor
Andrija Štampar Teaching Institute of Public Health, Mirogojska 16, 10000 Zagreb, Croatia
Interests: instrumental analyses of pesticides; metals; mycotoxins; plant toxins; POPs; veterinary drugs
Prof. Dr. Ivone Jakasa

E-Mail Website
Guest Editor
Department of Chemistry and Biochemistry, Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
Interests: analytical chemistry; analytical toxicology; chromatography; separation techniques; immunochemical assays
Special Issues, Collections and Topics in MDPI journals
Dr. Nataša Mikulec

E-Mail Website
Guest Editor
Department of Dairy Science, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
Interests: analysis of milk and dairy products; contamination; cheese production technology; adulteration of milk and dairy products; food quality control; validation and verification of analytical methods

Special Issue Information

Dear Colleagues,

Food safety and quality are the main public health concerns, making the monitoring and chemical analysis of food contaminants a significant issue. Contamination can occur during any step of the food chain, from farm to fork (growing and raising, manufacturing and processing, transport, preparation, and storage). Contaminants can enter the food intentionally or unintentionally, through environmental pollution or food protection measures or during industrial preparation and processing. The analysis of food contaminants can be carried out using various instrumental techniques.

The topics covered in this Special Issue include, but are not limited to, methods and applications in the following areas:

  • Environmental pollution;
  • Toxic metals;
  • Polychlorinated biphenyls;
  • Polychlorinated dioxins and furans;
  • Pesticides;
  • Veterinary drugs;
  • Mycotoxins and plant toxins;
  • Additives;
  • PFAS;
  • Disinfection products;
  • Acrylamide;
  • Instrumental analyses.

Thank you for your attention. We hope that you will consider participating in this Special Issue.

Dr. Adela Krivohlavek
Prof. Dr. Ivone Jakasa
Dr. Nataša Mikulec
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 100 words) can be sent to the Editorial Office for announcement on this website.

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-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Processes is an international peer-reviewed open access monthly 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 2400 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

  • metals
  • pesticides
  • veterinary drugs
  • mycotoxins
  • plant toxins
  • instrumental analysis
  • monitoring

Benefits of Publishing in a Special Issue

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  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
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Further information on MDPI's Special Issue policies can be found here.

Published Papers (1 paper)

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Research

19 pages, 1260 KiB  
Article
A Study on Production of Canned Minced Chicken and Pork and Formation of Heterocyclic Amines During Processing
by Baskaran Stephen Inbaraj, Yu-Wen Lai and Bing-Huei Chen
Processes 2025, 13(1), 153; https://doi.org/10.3390/pr13010153 - 8 Jan 2025
Viewed by 700
Abstract
Toxic compounds such as heterocyclic amines (HAs) are formed during the processing of protein-rich foods, especially meat products. This study aims to investigate the formation of HAs during the canning of chicken and pork by using an ultra-performance liquid chromatograph coupled with tandem [...] Read more.
Toxic compounds such as heterocyclic amines (HAs) are formed during the processing of protein-rich foods, especially meat products. This study aims to investigate the formation of HAs during the canning of chicken and pork by using an ultra-performance liquid chromatograph coupled with tandem mass spectrometer (UPLC-MS/MS). Minced samples of both chicken and pork were separately subjected to marinating, stir-frying and degassing for subsequent canning and sterilization for 60 min at 115 °C (low temperature–long time, LL–ST) or 25 min at 125 °C (high temperature–short time, HS–ST) and analyzed for HAs. The results showed that both marinating and sterilization could significantly affect the HA formation in canned minced chicken and pork, with the LL–ST treatment being more liable to total HA formation than the HS–ST treatment, and the total HAs (especially, Harman and Norharman) was produced at a higher level in canned minced pork than in canned minced chicken under the same sterilization treatment. A reduction in reducing sugar, creatine, and amino acid contents resulted in HA formation in canned minced chicken and pork during processing. The results were confirmed by principal component analysis and showed that HAs were formed at significant levels in canned minced chicken and pork, with the level of major HA content following the order of Harman > Trp-P-1 > Norharman > DMIP. Although the presence of non-mutagenic HAs (Harman, Norharman and DMIP) and possibly carcinogenic HA (Trp-P-1) contributed to 95.8% of total HAs formed in both canned pork and chicken in this study, it is imperative to reduce the HA exposure to humans for improved public health by decreasing the consumption of processed meat and increasing the intake of fruits and vegetables, as well as incorporating natural antioxidant-rich ingredients into foods during processing to minimize the formation of HAs. Full article
(This article belongs to the Special Issue Monitoring and Chemical Analysis of Food Contaminants)
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