# Advanced Analysis Techniques of Food Contaminants and Risk Assessment--Editorial
###### Abstract  
We present a novel approach to the study of the effect of the risk assessment on the risk assessment of food and risk assessment. We show that the risk assessment of food and risk assessment is a key ingredient for the evaluation of food and risk assessment. and to control new emerging contaminants. Despite this, the main target substances of analytical controls remain some categories of contaminants, such as residues of veterinary drugs or pesticides; presence of trace elements, particularly heavy metals; and several substances that can contaminate food in particular climatic or storage conditions, such as mycotoxins and biogenic amines. The World health Organization estimates that around 600 million people worldwide die from foodborne diseases due to food contamination each year [6], highlighting the need to develop new analytical methods capable of verifying the actual presence of contaminants, even at trace levels. Furthermore, for greater control of contaminants, it is also essential to carry out monitoring focused on verifying the critical points and strategies useful for mitigating all food-safety issues. Some major topics relating to novel approaches in food analytical chemistry have been indicated by the scientific community as being worthy of attention and improvement. The first is related to the so-called \"green analytical chemistry\" (GAC). This discipline was derived from Green Chemistry in the early 2000s, and it is devoted to the study of sustainable and more environmentally friendly laboratory practices. The GAC tries to find the right compromise between increased quality of the analytical results (in terms of sensitivity, selectivity, accuracy, and robustness) and improved environmental friendliness. It is based on 12 main principles that aim to reduce the sample amount and pre-treatments, the use of reagents, the manual operations, and the energy consumption and to increase the automatization, the number of analytes detectable by a single analysis, and the analytical determinations made in situ [7]. Thus, all new procedures developed and proposed should be evaluated under the GAC point of view. In this regard, some mathematical and statistical tools have been proposed [8]. Another very interesting food safety aspect coming to the forefront in recent years is the possible simultaneous presence of different chemical contaminants in the same food, the so-called \"cocktail effect\". Indeed, more than one contaminant may be present in the same food, and there are many interactions among these that can be hypothesized. These interactions may lead to an increase in toxicity as well as to partial detoxification. All of these effects must be statistically evaluated before confirming an effective risk. Moreover, the range of food to consider within these studies is very wide. Therefore, a large amount of data is needed. This concept (also known as \"Cumulative Risk Assessment\") is that the health effect derived from the exposure to multiple agents or stressors, also at very low levels, can be higher than that caused by a single agent present at a level close to the limit for human consumption. In 2019, the European Food Safety Authority (EFSA) released a scientific report focused on understanding chemical mixtures in food. The report concluded that consumer's level of concern from being exposed to combined effects of chemicals in food is high [9]. Studies about the cocktail effect have only been developed for multiple pesticides in food [10]. Thus, from this point of view, there are many gaps in our knowledge. For instance, taking as an example a widely consumed food such as meat, at least four main categories of chemical contaminants can be found, especially after cooking: heterocyclic aromatic amines, nitrosamines, polycyclic aromatic hydrocarbons, and acrylamide. Given the high toxicity of such contaminants, undoubtedly, the study of possible \"cocktail effect\" is urgent [11].