Special Issue "Analysis of Chemical Contaminants in Food"
Deadline for manuscript submissions: closed (31 October 2018) | Viewed by 29882
A printed edition of this Special Issue is available here.
Interests: mass spectrometry; chromatography; food chemistry; metabolomics
Special Issues, Collections and Topics in MDPI journals
The presence of contaminants in foods is a topic of concern both in science and popular culture. A growing attention is devoted to main and side effects of foodstuffs from the nutritional and dietary point of view, but furthermore toxicology and epidemiology research show new cases of correlation between food contaminants and development of pathologies. The undesirable contaminant compounds may have a different origin: They may be degradation products of food components (natural or anthropogenic), environmental pollutants or substances deriving from technological processes. Many of the components of the food that seem indifferent at first glance can reveal to be harmful by deeper investigation.
The recognized classes of undesirable food contaminants based on their origin can be summarized as: i) endogenous toxins, which are natural food components, ii) microbial toxins produced by molds or bacteria, iii) toxic residues carried over into food from procedures applied to living animals and plants, and iv) toxic contaminants originating from technological operations such as packaging, food processing, preservation and cooking.
The availability of analytical techniques of increasing selectivity and sensitivity has boosted the ability to detect traces of food contaminants in a more and more accurate and reproducible way. The development of molecular screening techniques such as -omics continuously raises the list of molecules with toxicological properties. Knowledge about acute toxicity, chronic toxicity (e.g. carcinogenicity, endocrine-disrupting effects, etc.) or subjective toxicity (as in the case of allergens) is crucial both for overall human health and in the development of personalized medicine.
The broad extension of this issue should be focused on the development and application of analytical technologies for the targeted and non-targeted detection of food contaminants. Particular attention should be paid to the correlation of their levels in food with toxicological risk and with the onset of diseases. Food chemical safety control methods have to involve both small molecules and macromolecules analytical determination; matrix effects should be studied in detail.
Prof. Claudio Medana
Manuscript Submission Information
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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1800 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.
- food undesirables
- analytical methods
- food pollutants
- contaminant quantitation
- endogenous toxins analysis
- toxic residues
- food-borne toxins
- matrix effect
- food contaminant risk assessment