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Foods
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Food Toxicology and Food Preservation: Risk Evaluation
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Food Toxicology and Food Preservation: Risk Evaluation

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

Deadline for manuscript submissions: closed (12 July 2022) | Viewed by 7831

Special Issue Editors

Dr. Conrado Javier Carrascosa Iruzubieta

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Guest Editor
Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, 35001 Las Palmas de Gran Canaria, Spain
Interests: pseudomonas fluorescens in cheese; cleaning and disinfection in the food industry; biofilm; cheese making
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Arturo Hardisson de la Torre

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Guest Editor
Department of Toxicology, University of La Laguna, 38071 La Laguna, Spain
Interests: food toxicology; food safety; risk analysis; risk assessment; dietary exposure
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Carmen Rubio

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Guest Editor
Department of Toxicology, University of La Laguna, 38071 La Laguna, Spain
Interests: toxicology; food safety; risk assessment; metals; heavy metals; fluoride; nitrates; dietary; exposure; environmental contaminants
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Jose Manuel Barat Baviera

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Guest Editor
Department of Food Technology, Politechnic University of Valencia, Valencia, Spain
Interests: food technology; food preservation; food contact material; food materials
Prof. Dr. Raul Grau Meló

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Guest Editor
Department of Food Technology, Politechnic University of Valencia, Valencia, Spain
Interests: food technology; food preservation; food contact material; food materials

Special Issue Information

Dear Colleagues,

The importance of food toxicology and food preservation has led us to dedicate a Special Issue in the journal Foods. Considering food safety risk assessment as the determination of the adverse effects for the health of consumers that may occur as a result of exposure to hazards of food origin, for a good risk analysis, it is necessary to carry out three actions at different levels of action: risk assessment, risk management, and risk communication.

Due to new food challenges and the globalization of food and markets, new studies are needed on their safe preservation and risk assessment. Therefore, all those studies that involve actions aimed at identifying, analyzing, and qualitatively and quantitatively assessing the hazards of food origin, derived from exposure of a physical, chemical or microbiological agent related to toxicology, or any measure aimed at preserving the food and avoid its biotic or abiotic contamination, may be published in this Special Issue. Additionally, reviews or scientific works aimed at determining the dangers of food and its risk assessment during its preparation, storage, or conservation have a place in this editorial.

Dr. Conrado Javier Carrascosa Iruzubieta
Prof. Dr. Arturo Hardisson de la Torre
Prof. Dr. Carmen Rubio
Prof. Dr. Jose Manuel Barat Baviera
Prof. Dr. Raul Grau Meló
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

  • food safety
  • food microbiology
  • food packaging and preservation
  • food toxicology
  • new methods for food preservation
  • preservation of foods by fermentation
  • physical methods of food preservation
  • biopreservative
  • preservative agents
  • food commercialization

Published Papers (3 papers)

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Research

11 pages, 1200 KiB  
Article
Assessment of Heavy Metal Uptake in Potatoes Cultivated in a Typical Karst Landform, Weining County, China
by Xueqin Shi, Qiao Lin, Pengyu Deng, Tianyou Feng and Yuping Zhang
Foods 2022, 11(15), 2379; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11152379 - 08 Aug 2022
Cited by 4 | Viewed by 1881
Abstract
The average content of heavy metals in Weining soil of karst landforms is generally higher than that of other agricultural regions. The aim of this study was to evaluate the heavy metal content in potatoes from Weining county and to analyze the correlation [...] Read more.
The average content of heavy metals in Weining soil of karst landforms is generally higher than that of other agricultural regions. The aim of this study was to evaluate the heavy metal content in potatoes from Weining county and to analyze the correlation between the content of heavy metals in potatoes planted in the soil of karst landform and the soil’s environmental factors (soil heavy metals, soil pH, soil organic matter, altitude). Weining county (Guizhou province, China) is a typical karst landform, and has a potato production yield of 2.7 million tons. In this study, 56 soil and potato samples were collected from Weining county and the heavy metal content in the soils and potatoes was detected by inductively coupled plasma atomic mass spectrometry (ICP-MS). The content of Cr, Ni, and As in the soil was found to be higher, with almost half of the samples exceeding the maximum allowable levels. A total of 9 of the 56 samples tested had pollution load index values greater than 1.0, which indicates serious soil pollution. It was found that the ability of the potato to absorb heavy metals from the soil was very low, with the average bio-concentration factors of the metals Zn, Cu, Pb, Cr, Ni, and As being 0.087, 0.088, 0.0028, 0.0034, 0.0066, and less than 0.001, respectively. The content of the six heavy metals in the potatoes were all lower than the maximum permissible limit. The results show that a high As content in the soil could increase the content of Pb in potatoes, that a lower pH was beneficial to the bioaccumulation of Cr and Ni in potatoes, and that a high altitude is detrimental to the bioaccumulation of zinc and copper in potatoes. The HRI ranged between 1.12 × 10−2 and 5.92 × 10−2. Full article
(This article belongs to the Special Issue Food Toxicology and Food Preservation: Risk Evaluation)
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9 pages, 483 KiB  
Article
Fluoride Exposure from Soybean Beverage Consumption: A Toxic Risk Assessment
by Virginia Mesa-Infante, Daniel Niebla-Canelo, Samuel Alejandro-Vega, Ángel J. Gutiérrez, Carmen Rubio-Armendáriz, Arturo Hardisson and Soraya Paz
Foods 2022, 11(14), 2121; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11142121 - 17 Jul 2022
Cited by 1 | Viewed by 2108
Abstract
The consumption of vegetable milk as a substitute for cow’s milk has increased in recent years. Of all the vegetable beverages on the market, soy is the most widely consumed. Soy is exposed to contamination by different chemical elements during harvesting. In this [...] Read more.
The consumption of vegetable milk as a substitute for cow’s milk has increased in recent years. Of all the vegetable beverages on the market, soy is the most widely consumed. Soy is exposed to contamination by different chemical elements during harvesting. In this study, the concentration of fluoride in soy beverages was analyzed. Fluoride is an element that in high concentrations can be toxic, causing dental and bone fluorosis. The aims of the study were (i) to analyze the fluoride concentration in 30 samples in the most popular brands (A-Brand, B-Brand, C-Brand) of soybean beverages by a fluoride ion selective potentiometer and (ii) to evaluate the toxicological risk derived from its consumption. The fluoride concentrations were 15.5 mg/L (A-Brand), 11.3 mg/L (B-Brand) and 8.5 mg/L (C-Brand). A consumption of 1 to 3 servings/day was established. One serving (200 mL) of soybean beverage offered a contribution percentage over the ADI (acceptable daily intake) for infants and children. Teenagers and adults did not exceed the ADI (10 mg/day). The consumption of soy beverages contributes significantly to the daily intake of fluoride, which could exceed the ADI with a consequent health risk. It is recommended to control the fluoride levels in the raw material and in the final product to assure the safety of these products. Full article
(This article belongs to the Special Issue Food Toxicology and Food Preservation: Risk Evaluation)
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12 pages, 2537 KiB  
Article
Assessment of Potential Nitrite Safety Risk of Leafy Vegetables after Domestic Cooking
by Songheng Wu, Yuhuan Liu, Xian Cui, Qi Zhang, Yunpu Wang, Leipeng Cao, Xuan Luo, Jianghua Xiong and Roger Ruan
Foods 2021, 10(12), 2953; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10122953 - 01 Dec 2021
Cited by 5 | Viewed by 2577
Abstract
Improper cultivation can easily cause excessive nitrate accumulation in leafy vegetables, and the cooking processes used to prepare them can upset their nitrate/antioxidant balance, affecting their potential nitrite safety risk (PNSR). We investigated the impacts stir-frying, steaming, microwaving, and boiling on the nitrate, [...] Read more.
Improper cultivation can easily cause excessive nitrate accumulation in leafy vegetables, and the cooking processes used to prepare them can upset their nitrate/antioxidant balance, affecting their potential nitrite safety risk (PNSR). We investigated the impacts stir-frying, steaming, microwaving, and boiling on the nitrate, nitrite, and antioxidant capacity in water spinach and cabbage, and observed the impacts of storage duration on the PNSR. The antioxidant/in vivo nitrite ratio (A/N) was used to evaluate the nitrite risks in the cooked vegetables. Boiling achieved the highest A/N ratio (1.57) for water spinach, reducing the nitrate content by 25% without significantly affecting the antioxidant capacity. Stir-frying achieved the highest A/N ratio (6.55) for cabbage, increasing the antioxidant capacity by 140% without significantly affecting the nitrate content. Furthermore, it was found that the storage periods for boiled water spinach and stir-fried cabbage should not exceed 12 h and 24 h, respectively. Appropriate cooking methods and limited storage times are thus required for leafy vegetable to prevent adverse health effects. Full article
(This article belongs to the Special Issue Food Toxicology and Food Preservation: Risk Evaluation)
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