Food and Chemical Toxicology

Food and Chemical Toxicology is a peer-reviewed scientific journal covering aspects of food safety, chemical safety, and other aspects of consumer product safety. It is published by Elsevier and was established in 1963. The editor-in-chief is Matthew Wright.^[1]

Food and Chemical Toxicology

Discipline	Toxicology
Language	English
Edited by	Matthew Wright
Publication details
Former name(s)	Food and Cosmetics Toxicology
History	1963–present
Publisher	Elsevier
Frequency	Monthly
Impact factor	4.6 (2019)
Standard abbreviations ISO 4 (alt) · Bluebook (alt) NLM (alt) · MathSciNet (alt )
ISO 4	Food Chem. Toxicol.
Indexing CODEN (alt · alt2) · JSTOR (alt) · LCCN (alt) MIAR · NLM (alt) · Scopus · W&L
CODEN	FCTOD7
ISSN	0278-6915
LCCN	82643214
OCLC no.	67270973
Links
Journal homepage Online archive

Abstracting and indexing

The journal is abstracted and indexed in Analytical Abstracts, BIOSIS Previews, CAB International, Chemical Abstracts Service, Current Contents/Agriculture, Biology & Environmental Sciences, Current Contents/Life Sciences, Elsevier BIOBASE, EMBASE, MEDLINE/PubMed, Science Citation Index, and Scopus. According to the Journal Citation Reports, it has a 2014 impact factor of 2.895, ranking it 30th out of 87 journals in the category "Toxicology"^[2] and 14th out of 123 journals in the category "Food Science & Technology".^[3]

Controversies

In September 2012 F&CT was the original journal which published the paper in question in the Séralini affair.^[4] In November 2013 the publisher (Elsevier) then retracted it, however,^[5] only for it to be republished by Environmental Sciences Europe in June 2014.^[6]

In 2022, after a call from the editor for articles on alleged adverse effects of the COVID-19 vaccine,^[7] Seneff et al. published a paper alleging various mechanisms for various diseases that the authors intend to link to COVID-19 vaccination.^[8] Several scientists have warned of the biases and shortcomings that this article contains.^{[9][10][11][12]}