Scientific Research and Efforts to Enhance the Safety of Fermented Foods

Dear Colleagues,

Fermented foods have a long history and are widely distributed worldwide, including various types of fermented dairy products, fermented fish, fermented meat, and fermented fruits and vegetables.  During fermentation, microorganisms break down large molecules, producing metabolites that impart unique flavours, enhance digestibility and absorption, and can even benefit human health. However, many fermented foods also pose safety risks during production through the presence of food spoilage microorganisms and the production of harmful metabolites that can affect health. Therefore, safety issues related to fermented foods have attracted widespread attention from researchers. This Special Issue will collect reviews, opinion articles, and original research articles in the following areas:

1. Detection and control of microbial contaminants in fermentation processes;
2. Reduction of toxic or harmful metabolites by fermenting microorganisms;
3. Regulatory considerations and standards for fermented food safety;
4. Food safety challenges in traditional and artisanal fermentation.

We warmly welcome submissions. We hope that our Special Issue can offer new perspectives and contribute to food safety production.

Dr. Chaofan Ji
Guest Editor

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.

• fermented food
• microbial contamination
• harmful metabolites
• starter cultures
• HACCP