Dear Colleagues,

We are pleased to invite you to contribute to the section “Food Toxicology”. 

In times of environmental crisis and climate change that seriously affects food supply, the importance of food preservation has led us to dedicate this Special Issue. Considering food risk assessment as the determination of all adverse effects for consumers´ health that may occur as the result of the exposure to food toxicants and microorganisms from both external or food origin, we consider proper to collect here initiatives intended to face the new food challenges claimed by globalization and the open of new markets. Therefore, all reports involving actions aimed to detect, identify, quantify and analyze all type of hazards on foods, derived from exposure to physical, chemical or microbiological agents, or any measure aimed at preserving 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 are welcome in this editorial.

We look forward to receiving your contributions.

Leading Section Editor:

Prof. Leonardo Martín Pérez

Support Section Editors:

Prof. Nabi Shariatifar

Dr. Pinar Arslan 

Assoc. Dr. Pinar Arslan