Safety of Fresh and Minimally Processed Produce
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: closed (10 August 2020) | Viewed by 11277
Special Issue Editors
Interests: microbial food safety; virulence factors in food pathogens; Listeria monocytogenes and listeriosis; Campylobacter spp. and campylobacteriosis; microbial characterization; technological improvement of traditional foods; bioconservation agents; preservation of lactic acid bacteria
Special Issues, Collections and Topics in MDPI journals
Interests: food microbiology; food safety; food quality; food biotechnology
Special Issues, Collections and Topics in MDPI journals
Interests: food science and technology; food analysis; food quality; food microbiology and safety
Special Issue Information
Dear Colleagues,
Fruits and vegetables are important components of a healthy diet, and the daily consumption of such produce reduces the risk of severe syndromes, such as cardiovascular diseases and certain types of cancer. For this reason, several organizations are promoting the consumption of fruits and vegetables worldwide.
Despite these scientifically validated health benefits, contaminated produce (by viruses, bacteria, or parasites) has been linked to major cases and outbreaks of foodborne diseases in recent years and has led to some of the biggest food recalls. Unless specifically sterilized, foods are not sterile. Fresh fruits and vegetables may become contaminated with pathogenic and spoilage microorganisms either during their growth in fields or greenhouses or during harvesting, postharvest handling, processing, or distribution. It is well known that washing and disinfecting produce will reduce but not eliminate surface microbial contaminants and that produce, especially cut products, allows for the growth of some pathogens even at low temperatures. Control of spoilage and pathogenic organisms in produce is a hot topic, and several approaches can be undertaken from “farm-to fork”, e.g., good agricultural practices, new or alternative processes for produce decontamination, and consumer education.
Prof. Paula Cristina Maia Teixeira
Dr. Joana Inês Bastos Barbosa
Dr. Vânia Borges Ferreira
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
- Disinfection
- Emerging technologies
- Foodborne diseases
- Fresh produce
- Microbial contaminants
- Microbial safety
- Microbial spoilage
- Minimally processed produce
