Detection and Evaluation Process of Toxic and Harmful Substances in Foods
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 2023) | Viewed by 1818
Special Issue Editors
Interests: food safety; human health risk assessment; total diet study; environmental modeling and simulation
Special Issue Information
Dear Colleagues,
Food safety, nutrition and food security are closely linked. Unsafe food containing harmful bacteria, viruses, parasites, natural toxin, process induced contaminants or chemicals creates a vicious cycle of disease and malnutrition, particularly affecting infants, young children, the elderly and the sick. The detection and evaluation of toxic or harmful substances in food is even more important. Toxic or hazardous substances in food include biological, physical, and chemical substances. Biological hazardous substances in food include food microorganisms, mycotoxins, marine biotoxins, plant toxins, etc. Physical hazardous substances in food include food radiation, plastic particles, etc. Chemical hazardous substances in food include food additives, residues (e.g., pesticide residues and veterinary drugs), environmental contaminants (e.g., metals, persistent organic pollutants), food process contaminants (e.g., PAHs, acrylamide, 3-MPCD), and contaminants derived from food packaging, etc. Topics include, but are not limited to:
- Hazard analysis;
- Hazard analysis critical control point (HACCP);
- Microbial food safety and antimicrobial systems;
- Mycotoxins, marine biotoxins, plant toxins;
- Trace elements;
- Environmental contaminants;
- Food process contaminants;
- Adulteration, authenticity and allergenicity of foods;
- Animal feed where residues and contaminants can give rise to food safety concerns;
- Good manufacturing practices;
- Rapid methods of analysis and detection, including sensor technology.
Prof. Dr. Min-Pei Ling
Dr. Tai-Sheng Yeh
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
- food safety
- hazardous substances
- hazard analysis
- HACCP
- good manufacturing practices
