| RESEARCH GROUP NAME | Food Toxicology Research Group |
| Head of the research group | |
| Name | József Lehel DVM, Associate Professor |
| Academic degree | CSc/PhD |
| Organizational unit | Institute of Food Chain Science, Department of Food Hygiene |
| Email address | [Click to see email] |
| Members of the research group | Zuzsa Farkas Ph.D., junior researcher; Institute of Food Chain Science, Department of Digital Food Science |
| Lívia Darnay Ph.D., senior lecturer, Institute of Food Chain Science, Center of Food Chain Laboratory | |
| Andrea Zentai Ph.D., junior researcher; Institute of Food Chain Science, Department of Digital Food Scince | |
| Georgina Rebeka Lucsányi, technician, laboratory assistant | |
| Mónika Szita, technician | |
| Flóra Téglás, Laboratory assistant | |
| Brief description of research topics | Food safety, chemical-toxicological food safety, investigation of chemical contaminants (pesticides, heavy metals etc.) in foods, drug residues in edible tissues and primary products (milk, egg, honey) of food-producing animals, fate of veterinary medicinal products in the animal body and in the environment. Investigation of food components. Investigation of quality characteristics of food of animal origin. |
| Five outstanding international publications by the research group published in the past 5 years | |
| 1. Lehel, J.-R. Yaucat-Guendi-L. Darnay-P. Palotás-P. Laczay: Possible food safety hazards of ready-to-eat raw fish containing product (sushi, sashimi). Critical Reviews in Food Science and Nutrition, 2021, 61 (5):867-888., https://doi.org/10.1080/ 10408398.2020.1749024 | |
| 2. Pleva, D.-Lányi, K.-Darnay, L.-Laczay, P.: Predictive Correlation between Apparent Sensory Properties and the Formation of Heterocyclic Amines in Chicken Breast as a Function of Grilling Temperature and Time. Foods 2020. 9. 412. 1-16.; doi:10.3390/foods9040412 | |
| 3. Darnay, L.-Kralik, F.-Szepessy, A.-Bencze, D.-Csurka, T.-Suranyi, J.-Laczay, P.-Firtha, F.: Comparison of different visual methods to follow the effect of milk heat treatment and MTGase on appearance of semi-hard buffalo cheese. Food Control 139 (2022) 109049, https://doi.org/10.1016/j.foodcont.2022.109049 | |
| 4. Lehel, J.-Murphy, S.: Microplastic in the food chain – Food Safety and Environmental aspects. Reviews of Environmental Contamination and Toxicology, 2021. 259. 1-49. | |
| 5. Lehel, J., Magyar, M., Palotás, P., Abonyi-Tóth, Zs., Bartha, A., Budai, P.: To eat or not to eat? – Food safety aspects of essential metals in seafood. Foods, 2023, 12, 4082. https://www.mdpi.com/2304-8158/12/22/4082 | |
| Domestic and international grants awarded to the research group that are active or not older than 5 years | National Laboratory Project: Infectious Animal Diseases, Antimicrobial Resistance, Veterinary Public Health and Food Chain Safety; RRF-2.3.1-21-2022-00001; 2022-2026; total: 3,3 Mrd Ft |
| CONTEMFood project: New perspectives of food safety in meat substitutes; 2024-1.2.3-HU-RIZONT-2024-00098; 2025-2028; | |
| International relations and collaborations | European Food Safety Authority |
| FAO/WHO Codex Committee of methods of Analysis and Sampling | |
| Swedish Food Agency | |
| Lusofóna University (Portugal) | |
| ASAE (Portugal) (CONTEMFood) | |
| Industrial relations and collaborations | BiaRia Kft |
| Bükki Sajt |
