In the modern industrialized world, it is a major public health challenge to prevent health risks caused by exposure to hazardous substances produced during food processing. Food processing, such as heating, grilling, drying, or fermenting can form undesired hazardous substances, including polycyclic aromatic hydrocarbons, heterocyclic amines, acrylamide, 3-monochloropropanodiol, nitrosamines and 5-hydroxymethylfurfural. Long time exposure to these toxic compounds can cause deleterious health effects in humans. Therefore, investigations on their formation mechanism, control methods, biological toxicity and mitigation strategies are extensively demanded to control food safety and improve public health.
This Research Topic focuses on formation mechanisms and control methods of hazardous substances during food processing, and reduction of food hazardous substances to ensure food safety. Toxicological effects of hazardous food substances on specific cell lines, relevant animal models and humans, and the potential mitigation strategies should also be explored to benefit the understanding of the relationship between food processing and human health.
The Research Topic welcomes articles covering, but not limited to, the following sub-topics:
1. Formation of hazardous substances in food and food products during food processing;
2. Strategies and mechanisms for eliminating hazardous substances produced during food processing;
3. Toxicity of hazardous substances from food processing on host or cell lines and the related mechanisms;
4. Strategies and mechanisms for alleviating the bio-toxicity induced by hazardous substances from food processing.
In the modern industrialized world, it is a major public health challenge to prevent health risks caused by exposure to hazardous substances produced during food processing. Food processing, such as heating, grilling, drying, or fermenting can form undesired hazardous substances, including polycyclic aromatic hydrocarbons, heterocyclic amines, acrylamide, 3-monochloropropanodiol, nitrosamines and 5-hydroxymethylfurfural. Long time exposure to these toxic compounds can cause deleterious health effects in humans. Therefore, investigations on their formation mechanism, control methods, biological toxicity and mitigation strategies are extensively demanded to control food safety and improve public health.
This Research Topic focuses on formation mechanisms and control methods of hazardous substances during food processing, and reduction of food hazardous substances to ensure food safety. Toxicological effects of hazardous food substances on specific cell lines, relevant animal models and humans, and the potential mitigation strategies should also be explored to benefit the understanding of the relationship between food processing and human health.
The Research Topic welcomes articles covering, but not limited to, the following sub-topics:
1. Formation of hazardous substances in food and food products during food processing;
2. Strategies and mechanisms for eliminating hazardous substances produced during food processing;
3. Toxicity of hazardous substances from food processing on host or cell lines and the related mechanisms;
4. Strategies and mechanisms for alleviating the bio-toxicity induced by hazardous substances from food processing.
