Research Topic · Peer-Reviewed

Food Safety

Food safety is the discipline of ensuring that food does not cause harm to the consumer, addressing the hazards that may contaminate food from production through processing, distribution, and preparation. Hazards are classified as biological, including bacteria, viruses, parasites, and the toxigenic moulds that prod…

Curated from this journal's research 📚 12 peer-reviewed articles cited Cited 145× across the literature 🔖 ISSN 2379-7835 🗓 Reviewed July 2026

Overview

Food safety is the discipline of ensuring that food does not cause harm to the consumer, addressing the hazards that may contaminate food from production through processing, distribution, and preparation. Hazards are classified as biological, including bacteria, viruses, parasites, and the toxigenic moulds that produce mycotoxins; chemical, including pesticide residues, environmental contaminants, and naturally occurring toxins; and physical. Control rests on understanding contamination routes and applying preventive systems such as hazard analysis, good hygienic practice, and risk assessment, supported by analytical methods capable of detecting and quantifying contaminants at trace levels. Foodborne illness and chronic exposure to dietary toxicants make food safety a central public-health concern. Peer-reviewed research in this area examines liquid chromatography-mass spectrometry applications for detecting contaminants, the microbiological and nutritional properties of processed products, the preservative and antimicrobial properties of plant extracts such as rosemary, the public-health effects of aflatoxins in milk and dairy products, the toxicological role of biogenic amines, quantitative microbiological risk assessment, and nucleic-acid techniques for detecting genetically modified organisms. Studies combine analytical chemistry, microbiology, risk assessment, and review. This work connects the detection and control of hazards to the protection of consumer health. The journal publishes peer-reviewed research in nutrition addressing food safety, contamination, and quality.

Research published in this journal

12 peer-reviewed articles, ranked by relevance. Each links to its DOI.

2020

The Role of Biogenic Amines in Nutrition Toxicology: Review

Ozcelik FatihCorresponding author
University of Health Sciences, Sultan 2. Abdulhamid Han Training and Research Hospital, Department of Medical Biochemistry, Istanbul, Turkey
Exact topic International Journal of Nutrition Cited by 20 doi:10.14302/issn.2379-7835.ijn-20-3171

How this research is being cited

The 12 articles above have been cited 145 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.

A sample of recent works citing this journal's research on Food Safety, linking to each citing work.

Editorial oversight

Curated from peer-reviewed research published in International Journal of Nutrition (ISSN 2379-7835).

Journal editorial board
Kadri Koppel · United States Alicja Kuban-Jankowska · Poland Luigia Pazzagli · Italy

This page summarises published research for orientation; it is not medical or professional advice.