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New Insights into Food Contamination: Harmful Toxins and Chemicals
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New Insights into Food Contamination: Harmful Toxins and Chemicals

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

Deadline for manuscript submissions: closed (15 November 2021) | Viewed by 17471

Special Issue Editors

Prof. Dr. Isabel María Moreno Navarro

E-Mail Website
Guest Editor
Toxicology Unit, Faculty of Pharmacy, University of Sevilla, Spain
Interests: environmental contanminants; metals; pesticides; toxic effects; women; food safety
Dr. Juan D. Bautista Palomas

E-Mail Website
Co-Guest Editor
Biochemistry Department, Faculty of Pharmacy, University of Sevilla, Spain
Interests: vitamin D; mushrooms; food safety; liver patologies

Special Issue Information

Dear Colleagues,

In this Special Issue "New Insights into Food Contamination: Harmful Toxins and Chemicals", food contamination by toxins and chemicals, such as mycotoxins, cyanotoxins, marine toxins, environmental contaminants (pesticides, persistent organic pollutants, metals), or residues of veterinary drugs, and the evaluation of the human exposure to these contaminants through diet, will be addressed.

Both original papers and reviews are warmly welcome.

Prof. Dr. Isabel María Moreno Navarro 
Guest Editor
Dr. Juan D. Bautista Palomas
Co-Guest Editor

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

  • food contaminants
  • metals
  • persistent organic pollutant
  • pesticides
  • mycotoxins
  • cyanotoxins
  • marine toxins
  • food safety
  • toxic effects
  • risk assestment

Published Papers (5 papers)

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Research

14 pages, 2123 KiB  
Article
Influence of the Degumming Process Parameters on the Formation of Glyceryl Esters and 3-MCPDE in Refined Palm Oil: Optimization and Palm Oil Quality Analyses
by Mohammad Saiful Nidzam, Md. Sohrab Hossain, Norli Ismail, Razam Abdul Latip, Muhammad Khalish Mohammad Ilias, Md. Bazlul Mobin Siddique and Muzafar Zulkifli
Foods 2022, 11(1), 124; https://doi.org/10.3390/foods11010124 - 5 Jan 2022
Cited by 8 | Viewed by 4767
Abstract
The presence of glyceryl esters (GE) and 3-monochloropropane-1,2-diol esters (3-MCPDE) in refined, bleached, and deodorized (RBD) palm oil is severely concerning to the palm oil consumer. In the present study, the influence of the phosphoric acid degumming process on the formation of GE [...] Read more.
The presence of glyceryl esters (GE) and 3-monochloropropane-1,2-diol esters (3-MCPDE) in refined, bleached, and deodorized (RBD) palm oil is severely concerning to the palm oil consumer. In the present study, the influence of the phosphoric acid degumming process on the formation of GE and 3-MCDE and in the RBD palm oil was determined with varying the acid dose (0.03–0.06 wt%), temperature (70–100 °C), and reaction time (15–45 min). The experimental conditions of the acid degumming process were designed following the central composite design of experiments, and they were optimized using Response Surface Methodology (RSM) based on the minimal formation of GE and 3-MCDE in the RBD palm oil. The optimal experimental conditions of the acid degumming process were a reaction time of 30 min, phosphoric acid concentration of 0.06 wt%, and temperature of 90 °C. Under these experimental conditions, the minimal GE and 3-MCDE formation in RBD palm oil were determined to be 0.61 mg/kg and 0.59 mg/kg; respectively. Several analytical methods were employed to determine RBD palm oil quality, including color, phosphorus, free fatty acids (FFAs), peroxide values, and fatty acid properties. It was found that the phosphoric acid degumming of CPO effectively removed the phosphorus and hydroperoxide content without conceding the quality of palm oil. Full article
(This article belongs to the Special Issue New Insights into Food Contamination: Harmful Toxins and Chemicals)
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19 pages, 3687 KiB  
Article
Correlation of Mercury Occurrence with Age, Elemental Composition, and Life History in Sea-Run Food Fish from the Canadian Arctic Archipelago’s Lower Northwest Passage
by Iris Koch, Pranab Das, Bronte E. McPhedran, John M. Casselman, Kristy L. Moniz, Peter van Coeverden de Groot, James Qitsualik, Derek Muir, Stephan Schott and Virginia K. Walker
Foods 2021, 10(11), 2621; https://doi.org/10.3390/foods10112621 - 29 Oct 2021
Cited by 4 | Viewed by 2083
Abstract
As mercury emissions continue and climate-mediated permafrost thaw increases the burden of this contaminant in northern waters, Inuit from a Northwest passage community in the Canadian Arctic Archipelago pressed for an assessment of their subsistence catches. Sea-run salmonids (n = 537) comprising [...] Read more.
As mercury emissions continue and climate-mediated permafrost thaw increases the burden of this contaminant in northern waters, Inuit from a Northwest passage community in the Canadian Arctic Archipelago pressed for an assessment of their subsistence catches. Sea-run salmonids (n = 537) comprising Arctic char (Salvelinus alpinus), lake trout (S. namaycush), lake whitefish (Coregonus clupeaformis), and cisco (C. autumnalis, C. sardinella) were analyzed for muscle mercury. Methylmercury is a neurotoxin and bioaccumulated with fish age, but other factors including selenium and other elements, diet and trophic level as assessed by stable isotopes of nitrogen (δ15N) and carbon (δ13C), as well as growth rate, condition, and geographic origin, also contributed depending on the species, even though all the fish shared a similar anadromous or sea-run life history. Although mean mercury concentrations for most of the species were ~0.09 µg·g−1 wet weight (ww), below the levels described in several jurisdictions for subsistence fisheries (0.2 µg·g−1 ww), 70% of lake trout were above this guideline (0.35 µg·g−1 ww), and 19% exceeded the 2.5-fold higher levels for commercial sale. We thus urge the development of consumption advisories for lake trout for the protection of pregnant women and young children and that additionally, periodic community-based monitoring be initiated. Full article
(This article belongs to the Special Issue New Insights into Food Contamination: Harmful Toxins and Chemicals)
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19 pages, 1225 KiB  
Article
Nutritional Quality of the Most Consumed Varieties of Raw and Cooked Rice in Spain Submitted to an In Vitro Digestion Model
by José Raúl Aguilera-Velázquez, Pilar Carbonero-Aguilar, Irene Martín-Carrasco, María Gracia Hinojosa, Isabel Moreno and Juan Bautista
Foods 2021, 10(11), 2584; https://doi.org/10.3390/foods10112584 - 26 Oct 2021
Cited by 3 | Viewed by 2234
Abstract
Rice is one of the most consumed staple foods around the world and its trade is highly globalized. Increased environmental pollution generates a large amount of waste that, in many cases, is discarded close to culture fields. Some species are able to bioaccumulate [...] Read more.
Rice is one of the most consumed staple foods around the world and its trade is highly globalized. Increased environmental pollution generates a large amount of waste that, in many cases, is discarded close to culture fields. Some species are able to bioaccumulate toxic substances, such as metals, that could be transferred to the food chain. The main goal of this study was to evaluate the content of metallic (Al, Cd, Pb, and Cr) and metalloid elements (As) in 14 of the most consumed varieties of rice in Spain and their effects on human health. The samples were cooked, and human digestion was simulated by using a standard in vitro digestion method. Metallic and metalloid element levels were analysed by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES), previous called microwave digestion. Both the human health risk index, Hazard Quotient, and Lifetime Cancer Risk did not show toxic values in any case. Rice with a higher non-digestible fraction showed a higher liberation of proteins and a lower glycemic index. There were no significant differences in the concentrations of metallic and metalloid elements in cooked rice or in the digestible fraction in all varieties analysed. However, Al concentrations were higher than other metals in all varieties studied due to its global distribution. No relationship has been observed between the digestibility of rice and the bioaccessibility of each metallic and metalloid element. All of the studied rice varieties are healthy food products and its daily consumption is safe. The regular monitoring of metals and As in rice consumed in Spain may contribute to improvements in the human health risk evaluation. Full article
(This article belongs to the Special Issue New Insights into Food Contamination: Harmful Toxins and Chemicals)
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11 pages, 617 KiB  
Communication
Use of Food Additive Titanium Dioxide (E171) before the Introduction of Regulatory Restrictions Due to Concern for Genotoxicity
by Urška Blaznik, Sanja Krušič, Maša Hribar, Anita Kušar, Katja Žmitek and Igor Pravst
Foods 2021, 10(8), 1910; https://doi.org/10.3390/foods10081910 - 17 Aug 2021
Cited by 15 | Viewed by 4239
Abstract
Food-grade titanium dioxide (TiO2; E171) is a coloring food additive. In May 2021, a scientific opinion was published by the European Food Safety Authority concluding that TiO2 can no longer be considered as a safe food additive. Our aim was [...] Read more.
Food-grade titanium dioxide (TiO2; E171) is a coloring food additive. In May 2021, a scientific opinion was published by the European Food Safety Authority concluding that TiO2 can no longer be considered as a safe food additive. Our aim was to investigate the trends in the use of TiO2 in the food supply. A case study was conducted in Slovenia using two nationally representative cross-sectional datasets of branded foods. Analysis was performed on N = 12,644 foods (6012 and 6632 in 2017 and 2020, respectively) from 15 food subcategories where TiO2 was found as a food additive. A significant decrease was observed in the use of TiO2 (3.6% vs. 1.8%; p < 0.01). TiO2 was most often used in the chewing gum category (36.3%) in 2017, and chocolate and sweets category (45.9%) in 2020. Meanwhile, in 2017, the largest share of TiO2-containing foods was observed in the chewing gum category, namely, 70.3%, and these products presented over 85% of the market share. In 2020, only 24.6% of chewing gums contained TiO2, which accounted for only 3% of the market share. In conclusion, we showed an overall decrease in TiO2 use, even though it has not yet been officially removed from the list of authorized food additives. Full article
(This article belongs to the Special Issue New Insights into Food Contamination: Harmful Toxins and Chemicals)
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18 pages, 1555 KiB  
Article
From Mangrove to Fork: Metal Presence in the Guayas Estuary (Ecuador) and Commercial Mangrove Crabs
by Andrée De Cock, Niels De Troyer, Marie Anne Forio Eurie, Isabel Garcia Arevalo, Wout Van Echelpoel, Liesbeth Jacxsens, Stijn Luca, Gijs Du Laing, Filip Tack, Luis Dominguez Granda and Peter L. M. Goethals
Foods 2021, 10(8), 1880; https://doi.org/10.3390/foods10081880 - 14 Aug 2021
Cited by 8 | Viewed by 3208
Abstract
Mangrove wetlands provide essential ecosystem services such as coastal protection and fisheries. Metal pollution due to industrial and agricultural activities represents an issue of growing concern for the Guayas River Basin and related mangroves in Ecuador. Fisheries and the related human consumption of [...] Read more.
Mangrove wetlands provide essential ecosystem services such as coastal protection and fisheries. Metal pollution due to industrial and agricultural activities represents an issue of growing concern for the Guayas River Basin and related mangroves in Ecuador. Fisheries and the related human consumption of mangrove crabs are in need of scientific support. In order to protect human health and aid river management, we analyzed several elements in the Guayas Estuary. Zn, Cu, Ni, Cr, As, Pb, Cd, and Hg accumulation were assessed in different compartments of the commercial red mangrove crab Ucides occidentalis (hepatopancreas, carapax, and white meat) and the environment (sediment, leaves, and water), sampled at fifteen sites over five stations. Consistent spatial distribution of metals in the Guayas estuary was found. Nickel levels in the sediment warn for ecological caution. The presence of As in the crabs generated potential concerns on the consumers’ health, and a maximum intake of eight crabs per month for adults is advised. The research outcomes are of global importance for at least nine Sustainable Development Goals (SDGs). The results presented can support raising awareness about the ongoing contamination of food and their related ecosystems and the corresponding consequences for environmental and human health worldwide. Full article
(This article belongs to the Special Issue New Insights into Food Contamination: Harmful Toxins and Chemicals)
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