A sustainable food system is insecure if toxins are a threat. There are three types of natural non-proteinaceous toxins that compromise reliability of food systems: cyanotoxins for freshwater aquatic products, phycotoxins for seafood, and mycotoxins mainly for cereals (also for other plant-based foods and food-products of animal origin).
This Research Topic aims to focus on several knowledge gaps that require in-depth research, with an emphasis on new or emerging toxins recently appearing due to global warming and international trade. In this context, several important issues related to toxins stand out for which new information and scientific evidence should be provided. These issues include: monitoring and analytical challenges (including the requirement for certified reference materials), the need for better understanding of toxin mode of action and toxicology, as well as the need to improve risk assessment, and the development of novel mitigation strategies.
We invite scientists from these relevant fields to contribute to this exciting area of research that combines pharmacology, analytical chemistry, toxicology, mycology, phycology, and food safety.
Topic Editors : Luis M. Botana, Panagiota Katikou, Maria J. Sainz, Alison Robertson