Research on Food Chemical Safety

Dear Colleagues,

The chemical safety of food remains a critical concern in ensuring public health and maintaining the integrity of the global food supply chain. Chemical hazards can arise from a variety of sources, including natural toxins, environmental pollutants, agrochemical residues, and additives, that may be introduced during food production, processing, packaging, or storage. With the increasing complexity of food systems and the growing demand for processed and ready-to-eat products, understanding the mechanisms of chemical contamination and its impact on food safety is more important than ever. This Special Issue aims to explore the latest advances in the identification, risk assessment, and management of chemical hazards in food. It covers topics such as the formation and mitigation of contaminants such as pesticide residues, heavy metals, mycotoxins, and food contact materials, together with their toxicological profiles and exposure risks. Advances in analytical methods, including high-resolution mass spectrometry, biosensors, and machine learning-enhanced chemometric techniques, are critical for detecting low-level contaminants and predicting safety compliance in real time. In addition, contributions addressing regulatory challenges, risk–benefit analyses, and the development of novel risk communication strategies are welcomed to guide policymaking and public health interventions. By bringing together cutting-edge research and multidisciplinary perspectives, this Special Issue aims to advance our collective understanding of food chemical safety, facilitating the development of safer, high-quality food products while minimising public health risks. We invite researchers to submit original articles, reviews, and case studies that contribute to this vital field and ensure food safety in an increasingly interconnected world.

Dr. Efrén Pérez Santín
Dr. José Ignacio López Sánchez
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.

• chemical contaminants
• food safety
• risk assessment
• toxicology
• analytical methods
• pesticide residues
• heavy metals
• mycotoxins
• food additives
• exposure assessment