Microbiological Risks in Food Processing

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: 31 August 2024 | Viewed by 120

Special Issue Editors


E-Mail Website
Guest Editor
Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 98, Hobart, TAS 7001, Australia
Interests: food microbiology; predictive microbiology; food safety and quality; microbial physiology

E-Mail Website
Guest Editor
Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 98, Hobart, TAS 7001, Australia
Interests: food microbiology; predictive microbiology; food safety risk assessment; food preservation

Special Issue Information

Dear Colleagues,

Microbiological hazards such as bacteria, viruses, and fungi in food processing can pose a serious threat to public health. If not managed effectively, their presence has the potential to contaminate food at various stages of processing. This can result in food-borne illnesses, imposing a considerable financial and health burden. Accordingly, the implementation of stringent food processing methods that are appropriate for different types of foods is crucial in minimising the food safety risks associated with microbiological hazards.

This Special Issue on "Microbiological Risks in Food Processing" aims to consolidate cutting-edge research and insights that addresses the critical challenges and advances in understanding, monitoring, and mitigating microbiological risks associated with food processing. Specifically, it will explore novel detection methods, the effects of both current and emerging processing techniques on food-borne pathogens, and how these shape the microbial ecology of foods. These collectively provide insights into the development of innovative strategies and interventions to ensure food safety during processing.

Dr. Chawalit Kocharunchitt
Prof. Dr. Tom Ross
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food safety
  • antimicrobial interventions
  • detection methods
  • food-borne pathogens
  • food processing
  • microbial ecology of food

Published Papers

This special issue is now open for submission.
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