Applications of Analytical Chemistry in Environmental and Food Contaminants
Deadline for manuscript submissions: 20 August 2024 | Viewed by 90
Interests: food contamination; organic compounds; processing contaminants; environmental contaminants; endocrine disruptors; analytical chemistry; liquid chromatography
Special Issues, Collections and Topics in MDPI journals
The quality of the food we eat has a tremendous impact on our health. There is a close relationship between food, nutrition, and human health. Our health depends on how we eat and what kind of food we provide our bodies. Food contaminants are substances that end up in food as a result of environmental contamination, as a side effect of the production process or in the event of irregularities in its circulation. Industrial and agricultural development, the use of various types of chemicals in many areas of modern life, and other sources of environmental pollution all contribute to an increased risk of food contamination. Contaminants may penetrate food products from the ground (e.g., fertilizers), water (e.g., sewage and fertilizers), and air (mainly dusts and exhaust fumes), and are spread when treating animals or spraying plants with protection agents, for example. Residues from the production process and contaminants from packaging can also be a problem. Many factors contribute to the presence of various types of contamination in food, often random events. Food contamination can lead to acute poisoning and long-term illness. Regular food testing is an ongoing monitoring process that safeguards the health and lives of future consumers. They also help detect and react quickly to possible inconveniences and unfair play by producers. In this Special Issue, we welcome the submission of studies on food contamination by environmental pollutants and process contaminants, and chromatographic techniques detection.
Prof. Dr. Magdalena Surma
Manuscript Submission Information
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- food analysis
- food chemistry
- analytical chemistry
- chromatography detection