Risk Assessment of Microbiological and Chemical Hazards in Foods

Food safety constitutes a critical regulatory and quality standard that must be ful- filled by food manufacturers throughout all phases of food production. Ingestion of food presents various risks, with chemical and biological contaminants playing a pivotal role in threatening food hygiene and safety. Therefore, continuous research and improved low-cost detection methods are essential for mitigating these risks and enhancing food safety [1,2]. Main chemical hazards are associated with the presence of endocrine dis- ruptors, heavy metals, and neo-formed chemicals. In contrast, biological hazards stem primarily from consuming food tainted with pathogenic microorganisms. This Special Issue dealt with recent research in the domains of food hygiene and safety, addressing both chemical and biological hazards. It focused particularly on the occurrence of food xenobiotics, including mycotoxins, phthalate esters, process contaminants, and potentially toxic elements, as well as microplastics (MPs), an emerging contaminant halfway between chemical and physical risks, which has drawn significant attention due to its widespread environmental presence and potential health risks. Additionally, biological hazards and innovative detection methods in food products were thoroughly addressed. A central theme of this collection is the contamination of food by potentially toxic elements (PTEs) such as heavy metals, which could be harmful to living organisms and ecosystems, even at low concentrations [3]. Ghidini et al. (contribution 1) investigated the occurrence of PTEs in the muscle and liver of Italian heavy pigs, highlighting the potential health risks associated with dietary exposure among children. The combined consumption of pig liver and muscle could approach the tolerable weekly intake limits for Cd, Fe, and Zn, indicating potential long-term detrimental effects.