Combating Food Contamination: Strategies for the Reduction of Polycyclic Aromatic Hydrocarbons in Food Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Toxicology".
Deadline for manuscript submissions: 28 February 2025 | Viewed by 47
Special Issue Editors
Interests: analysis and assessment of food quality and safety; instrumental methods; chemical food contaminants; polycyclic aromatic hydrocarbons; methods for the reduction or eliminating of food hazards occurrence
Special Issue Information
Dear Colleagues,
Polycyclic aromatic hydrocarbons (PAHs) represent a highly diverse group of chemical contaminants, many of which possess potential mutagenic, genotoxic, and carcinogenic properties. The presence of PAHs in food can result from environmental contamination and can be generated during thermal processes of food production and processing. In recent years, our state of knowledge on PAH contamination sources, their toxicity, exposure assessment, detection methods, levels in foodstuffs, and methods of minimizing their formation and occurrence in food has advanced remarkably. Studies have demonstrated that ensuring food safety concerning PAH contamination depends on numerous factors. Undoubtedly, understanding these elements and different strategies for the reduction in PAHs in food is crucial for protecting public health. Therefore, in this Special Issue, we encourage you to delve into this critical topic and share your findings with our global colleagues.
We invite you to contribute to this Special Issue by submitting original research or review articles. Topics of interest include, but are not limited to, the following:
- Various strategies for the reduction and elimination of PAHs in food products;
- Recent advances and developments related to minimizing PAH levels in food;
- Sources and pathways of PAH formation and contamination in foods;
- Contamination levels in food;
- Innovative analytical methods for PAH determination in food.
Together, let us drive forward the science and solutions that protect our food from PAH contamination and ensure the health of our communities.
Dr. Marta Ciecierska
Dr. Zhongxiang Fang
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
- polycyclic aromatic hydrocarbons
- food contamination
- strategies for PAH reduction
- innovative technologies
- treatment optimization
- ensuring food safety
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