Formation, Occurrence and Mitigation Strategies of Food Contaminants and Natural Toxicants: 2nd Edition
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Toxicology".
Deadline for manuscript submissions: 15 May 2025 | Viewed by 84
Special Issue Editor
Interests: food analysis; heavy metals; food safety; food detection
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
As the negative impact of food contaminants and natural toxicants on human health has been proven in numerous studies, there is a strong need to find procedures for the production of safe foods to protect consumers against exposure to these compounds. Therefore, food scientists thoroughly search for processes that lead to the minimization of the content of these compounds in foods to protect the health of humans as much as possible. It is obvious that this search is quite complicated since food contamination can occur at any time and at any stage of food production or storage. There are, in principle, four sources of hazardous compounds that can contaminate foods. The first source is associated with volcanic activity, forest fires, etc. The second is confined to industrial humankind activity resulting in pollution of the environment. The third is based on natural toxicants appearing in raw materials, and the final, fourth one is associated directly with food processes able to generate endogenous food contaminants. This Special Issue is hence devoted to publishing novel information regarding formation, occurrence, and mitigation approaches to compounds coming from the abovementioned sources.
Dr. Changrui Xing
Guest Editor
Manuscript Submission Information
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Keywords
- aflatoxins
- heterocyclic amines
- 5-hydroxymethyl-2-furaldehyde
- acrylamide
- furan
- 3-monochlorpropandiol
- polyhalogenated hydrocarbons
- biogenic amines
- cyanogenic glycosides
- steroidal glycoalkaloids.
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