Toxicological Risks in Foodstuffs Due to Chemical Contaminants

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

Deadline for manuscript submissions: closed (20 May 2024) | Viewed by 194

Special Issue Editors

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Guest Editor
Unité de Recherche Aliments Bioprocédés Toxicologie Environnements (ABTE) EA 4651, UNICAEN, Normandie University, 14000 Caen, France
Interests: food toxicology; marine products; food safety; risk analysis; microalgae; phycotoxins; ciguatera; functional food; cheese microbiology
Special Issues, Collections and Topics in MDPI journals

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Guest Editor
Centre Hospitalier Universitaire de Grenoble, Grenoble, France
Interests: neurological diseases; neurodegenerative diseases; neurodegeneration; adult neurology; neurologic examination; neuroprotection; molecular neuroscience

Special Issue Information

Dear Colleagues,

This Special Issue of Foods is focused on “Toxicological Risks in Foodstuffs Due to Chemical Contaminants”.

Food toxicology is an important field of study that investigates the potential risks caused by the various adverse chemical substances present in our food. The identification of chemical food hazards and analysis of the risks has led to an improvement in the regulations and preventive measures within the food industry. In spite of the progress made, challenges remain, such as the emergence of new chemical contaminants and their potential health implications. It is important to understand how these contaminants, natural (at low levels) or acquired (at the beginning of the food chain or from process), play a role in the food chain and food processing.  Understanding this role could help prevent problems such as chronic diseases that may arise throughout the genesis of marketed foods or natural foods. Continuous research and collaboration between food scientists and food toxicologists and consumers are vital to properly address these challenges. Therefore, this Special Issue is open to receive research results and/or quality reviews on new challenges and new technological approaches related to acquired toxic compounds (as pesticides), natural contaminants (as alkaloids) or contaminant formation (HAP) among others and risk assessment analysis. It could be completed from the point of view of additive information from consumer associations.

Prof. Dr. Jean-Paul Vernoux
Dr. Emmeline Lagrange
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at 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.


  • food toxicology
  • food safety
  • food contaminants
  • food hazards
  • risk analysis
  • risk assessment
  • risk management
  • risk reduction

Published Papers

There is no accepted submissions to this special issue at this moment.
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