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Foods
Special Issues
Innovative Research on Food Contaminants
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Innovative Research on Food Contaminants

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: closed (30 March 2022) | Viewed by 13813

Special Issue Editors

Dr. Vincenzo Lo Turco

E-Mail Website
Guest Editor
Department of Biomedical and Dental Sciences and of Morphological and Functional Imagines, University of Messina, V. le G. Palatucci, 98168 Messina, Italy
Interests: food chemistry; food control; food safety; food contaminants; risk assessment; vegetal products; animal products; statistical analysis; traceability
Special Issues, Collections and Topics in MDPI journals
Dr. Angela Giorgia Potorti

E-Mail Website
Guest Editor
Department of Biomedical and Dental Sciences and of Morphological and Functional Imagines, University of Messina, V. le G. Palatucci, 98168 Messina, Italy
Interests: food chemistry; food control; food safety; food contaminants; risk assessment; vegetal products; animal products; statistical analysis; traceability
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food safety related to the presence of various contaminants along the food and feed chain is an indispensable parameter to guarantee the highest quality for the consumer. Pesticides/agricultural products, mycotoxins, plasticizers, heavy metals, pathogenic microorganisms, and environmental pollutants are the most frequently reported hazards. The monitoring, control, and use of such contaminants are major issues to be addressed, and they play a central role in global food safety programs. Maximum permitted levels have been established at European and global levels in several food commodities to safeguard consumer health. The available innovative analytical techniques and high-performance methods are indispensable tools for residue determination; particular attention should be paid to the development of multi-contaminant detection methods. In order to reduce the levels of these residues in food, new security policies and environmental/agronomical practices to reduce contamination in different areas of the food industry are of the utmost importance.

Prof. Lo Turco Vincenzo
Dr. Angela Giorgia Potorti
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. Foods is an international peer-reviewed open access semimonthly 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 2900 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

  • Contaminants
  • Food control
  • Food analysis
  • Food safety
  • Food chains

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Published Papers (3 papers)

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Research

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14 pages, 974 KiB  
Article
Evaluation of Chemical Contaminants in Conventional and Unconventional Ragusana Provola Cheese
by Luigi Liotta, Federica Litrenta, Vincenzo Lo Turco, Angela Giorgia Potortì, Vincenzo Lopreiato, Vincenzo Nava, Arianna Bionda and Giuseppa Di Bella
Foods 2022, 11(23), 3817; https://doi.org/10.3390/foods11233817 - 26 Nov 2022
Cited by 10 | Viewed by 1830
Abstract
Organic contaminants belonging to various classes (plasticizers, bisphenols, pesticides, PCBs, and PAHs,) were analyzed in samples of provola cheese produced from Friesian dairy cows fed with a conventional diet (group CTR), and an unconventional diet (group BIO) enriched with olive cake (OC). The [...] Read more.
Organic contaminants belonging to various classes (plasticizers, bisphenols, pesticides, PCBs, and PAHs,) were analyzed in samples of provola cheese produced from Friesian dairy cows fed with a conventional diet (group CTR), and an unconventional diet (group BIO) enriched with olive cake (OC). The results show that for most determined contaminants, the differences between the two diets were very slight, indicating that the contamination does not depend on the olive cake integrated in the unconventional diet. The results also indicate that the minimal contamination could result from environmental contamination or the production process. It can be concluded that unconventional provola is as safe for the consumer as conventional provola. Full article
(This article belongs to the Special Issue Innovative Research on Food Contaminants)
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15 pages, 2205 KiB  
Article
Evaluation of the Antimicrobial Activity of Four Plant Essential Oils against Some Food and Phytopathogens Isolated from Processed Meat Products in Egypt
by Shahenda S. Elshafie, Hazem S. Elshafie, Rasha M. El Bayomi, Ippolito Camele and Alaa Eldin M. A. Morshdy
Foods 2022, 11(8), 1159; https://doi.org/10.3390/foods11081159 - 16 Apr 2022
Cited by 10 | Viewed by 2644
Abstract
Synthetic preservatives are widely utilized by the food industry to inhibit the microbial contamination and increase food safety and shelf life. The excessive utilization of synthetic preservatives can have a negative impact on human health and the environment. There is a great interest [...] Read more.
Synthetic preservatives are widely utilized by the food industry to inhibit the microbial contamination and increase food safety and shelf life. The excessive utilization of synthetic preservatives can have a negative impact on human health and the environment. There is a great interest to find out natural substances as possible food-preservatives. The consumers’ preference for food products with natural ingredients prompted food manufacturers to utilize natural-based preservatives in their production. It is worth noting that plant essential oils (EOs) among the natural-based substances have been efficiently used as antimicrobial agents against phyto- and food pathogens. The current study was conducted to evaluate the microbial contamination of three industrial meat products from five governorates in Egypt, identify the predominant bacterial and fungal isolates and determine the antimicrobial efficacy of some EOs (thyme, fennel, anise and marjoram) against the most predominant microbial isolates. A sensory test was also performed to estimate the customer preferences for specific organoleptic aspects of meat products after EOs treatment. Results showed that there is a promising antimicrobial activity of all studied EOs against some microbial isolates in a dose-dependent manner. In particular, thyme EO showed the highest significant antibacterial activity against P.fluorescence and E. coli. Whereas the marjoram EO showed the highest activity against P. aeruginosa. In addition, the sensory test revealed that the treatment with anise and marjoram EOs showed the highest acceptability by the testers and did not show significant differences on the organoleptic properties with respect to control. As overall, the obtained results of the current research are promising and proved feasibility of employing plant EOs as possible preservatives for processed meat products. Full article
(This article belongs to the Special Issue Innovative Research on Food Contaminants)
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Review

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26 pages, 1280 KiB  
Review
Bisphenol A and Metabolites in Meat and Meat Products: Occurrence, Toxicity, and Recent Development in Analytical Methods
by Md Abu bakar Siddique, Sabine M. Harrison, Frank J. Monahan, Enda Cummins and Nigel P. Brunton
Foods 2021, 10(4), 714; https://doi.org/10.3390/foods10040714 - 27 Mar 2021
Cited by 37 | Viewed by 7796
Abstract
Bisphenol A (BPA) is a commonly used compound in many industries and has versatile applications in polycarbonate plastics and epoxy resins production. BPA is classified as endocrine-disrupting chemical which can hamper fetal development during pregnancy and may have long term negative health outcomes [...] Read more.
Bisphenol A (BPA) is a commonly used compound in many industries and has versatile applications in polycarbonate plastics and epoxy resins production. BPA is classified as endocrine-disrupting chemical which can hamper fetal development during pregnancy and may have long term negative health outcomes in humans. Dietary sources, main route of BPA exposure, can be contaminated by the migration of BPA into food during processing. The global regulatory framework for using this compound in food contact materials is currently not harmonized. This review aims to outline, survey, and critically evaluate BPA contamination in meat products, including level of BPA and/or metabolites present, exposure route, and recent advancements in the analytical procedures of these compounds from meat and meat products. The contribution of meat and meat products to the total dietary exposure of BPA ranges between 10 and 50% depending on the country and exposure scenario considered. From can lining materials of meat products, BPA migrates towards the solid phase resulting higher BPA concentration in solid phase than the liquid phase of the same can. The analytical procedure is comprised of meat sample pre-treatment, followed by cleaning with solid phase extraction (SPE), and chromatographic analysis. Considering several potential sources of BPA in industrial and home culinary practices, BPA can also accumulate in non-canned or raw meat products. Very few scientific studies have been conducted to identify the amount in raw meat products. Similarly, analysis of metabolites and identification of the origin of BPA contamination in meat products is still a challenge to overcome. Full article
(This article belongs to the Special Issue Innovative Research on Food Contaminants)
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