Special Issue – “Food Safety & Risk Assessment”
• 大类 : 工程技术 - 2区
• 小类 : 食品科技 - 2区
Food can never be entirely safe. The presence of microbial or chemical contaminants or undesirable substances in food is often unavoidable as they may occur ubiquitously or are of natural origin. Therefore, human exposure to such food components is also unavoidable. The food risk assessment is a crucial tool to protect consumers ‘health. Food risk assessment relies on the integration of the human exposure to these food components via food and their potential to cause adverse health effects. Considering the chemicals, human exposure is a key element in the risk assessment of food contaminants. The approach taken until recently to assess human exposure to chemicals focused on one chemical and one exposure route at a time. Nevertheless, it is increasingly recognized that humans and animals are exposed to numerous chemicals in a daily basis, as a result of exposure to components present in food, water, air, dust, and/or soil. Over the last decade, modern methodologies and tools including in vitro systems, physiologically-based models, in silico tools and OMICs technologies at the level of DNA/RNA (transcriptomics), proteins (proteomics) and the whole metabolome (metabolomics) have been developed and applied to incorporate new information into risk assessment frameworks. Notwithstanding foods could be contaminated by chemical and microbiological agents, they are also an incontestable and important source of benefits to consumers’ health. The balance between risks and benefits is of interest to authorities from food-related areas to develop food policy and consumer advice, to businesses developing new food products, and to consumers considering dietary changes.
We look forward to receiving your contributions for this Special Issue, in the form of original research or review papers which will shed light into the current and future challenges of food risk assessment, highlighting important aspects answering the needs from different stakeholders including academia, industry, regulatory agencies and consumers, improving food safety and promoting public health.