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Food Contamination and Foodborne Disease
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Food Contamination and Foodborne Disease

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (10 December 2021) | Viewed by 5596

Special Issue Editors

Prof. Dr. Teresa Cirillo

E-Mail Website
Guest Editor
Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici NA, Italy
Interests: public health; xenobiotics; environmental pollution; endocrine disruptors; mycotoxins; phthalates
Dr. Francesco Esposito

E-Mail Website
Guest Editor
Department of Public Health, University of Naples Federico II, 80131 Napoli, NA, Italy
Interests: acrylamide; endocrine disruptors; mycotoxins; biogenic amines; risk assessment; phthalates; bisphenol A
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food hygiene and safety play a crucial role in public health and could be defined as the guarantee that the food is not harmful to the consumer when it is prepared or ingested according to its intended use. In addition to the nutritional aspects, the safety of food depends upon the absence of physical, chemical, and biological hazards. The chemical risk is linked to the occurrence of compounds whose ingestion may exert short and/or long-term detrimental effects. Among these compounds, endocrine disruptors, heavy metals, and neo-formed chemicals are attracting increasing attention from the scientific community. Biological risk is related to a massive amount of foodborne diseases that can affect humans by consuming food contaminated by pathogenic microorganisms. Therefore, this issue is focused on the recent research in food hygiene and safety, either on chemical or biological risks, specifically covering - but not restricted to - the following topics: occurrence of neo-formed contaminants and related mitigation measures; dietary exposure to endocrine disruptors such as phthalate esters and bisphenols; spoilage microorganisms and formation of biogenic amines; heavy metals in fisheries; pathogenic microorganisms in food and feed; emerging mycotoxins in food and feed. Papers dealing with the probabilistic and deterministic dietary exposure to xenobiotics or the strategies for the prevention of foodborne diseases are especially encouraged.

Prof. Dr. Teresa Cirillo
Dr. Francesco Esposito
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. Applied Sciences 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 2400 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 contaminants
  • foodborne disease
  • neo-formed contaminant
  • risk characterization
  • dietary exposure
  • acrylamide
  • endocrine disruptors
  • mycotoxins
  • potentially toxic elements

Published Papers (2 papers)

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Research

7 pages, 680 KiB  
Communication
Application of Hydrogen Peroxide to Improve the Microbiological Stability of Food Ice Produced in Industrial Facilities
by Pietro Barbaccia, Leopoldo Lipocelli, Giancarlo Moschetti, Nicola Francesca, Simone De Martino, Vincenzo Arrigo, Raimondo Gaglio and Luca Settanni
Appl. Sci. 2022, 12(1), 210; https://doi.org/10.3390/app12010210 - 26 Dec 2021
Cited by 1 | Viewed by 2558
Abstract
This work was aimed to produce an “active” food ice to preserve its microbiological safety over time. With this in mind, ice cubes were processed with the addition of H2O2 to water before freezing. Four food ice productions were performed [...] Read more.
This work was aimed to produce an “active” food ice to preserve its microbiological safety over time. With this in mind, ice cubes were processed with the addition of H2O2 to water before freezing. Four food ice productions were performed at the industrial level: one control trial without the addition of H2O2 (0OX) and three experimental trials obtained by adding 4, 8, and 12 mg/L of H2O2 (4OX, 8OX, and 12OX), respectively. After production, all food ice trials were artificially contaminated with 102 CFU/100 mL of water-borne pathogenic bacteria (Escherichia coli ATCC 25922, Enteroccus faecalis ATCC 29212, and Pseudomonas aeruginosa ATCC 27853) inoculated individually. Thawed ice samples were then subjected to microbiological analyses performed by the membrane filtration method and the results indicated that only trial 12OX was able to inactivate all bacteria strains. In conclusion, the addition of 12 mg/L H2O2 represents an optimal cost-effective strategy to preserve the microbiological stability of food ice even when it is improperly handled after production. Full article
(This article belongs to the Special Issue Food Contamination and Foodborne Disease)
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12 pages, 1001 KiB  
Article
Quantitative Characterization of Geotrichum candidum Growth in Milk
by Petra Šipošová, Martina Koňuchová, Ľubomír Valík, Monika Trebichavská and Alžbeta Medveďová
Appl. Sci. 2021, 11(10), 4619; https://doi.org/10.3390/app11104619 - 18 May 2021
Cited by 7 | Viewed by 2152
Abstract
The study of microbial growth in relation to food environments provides essential knowledge for food quality control. With respect to its significance in the dairy industry, the growth of Geotrichum candidum isolate J in milk without and with 1% NaCl was investigated under [...] Read more.
The study of microbial growth in relation to food environments provides essential knowledge for food quality control. With respect to its significance in the dairy industry, the growth of Geotrichum candidum isolate J in milk without and with 1% NaCl was investigated under isothermal conditions ranging from 6 to 37 °C. The mechanistic model by Baranyi and Roberts was used to fit the fungal counts over time and to estimate the growth parameters of the isolate. The effect of temperature on the growth of G. candidum in milk was modelled with the cardinal models, and the cardinal temperatures were calculated as Tmin = −3.8–0.0 °C, Topt = 28.0–34.6 °C, and Tmax = 35.2–37.2 °C. The growth of G. candidum J was slightly faster in milk with 1% NaCl and in temperature regions under 21 °C. However, in a temperature range that was close to the optimum, its growth was slightly inhibited by the lowered water activity level. The present study provides useful cultivation data for understanding the behaviour of G. candidum in milk and can serve as an effective tool for assessing the risk of fungal spoilage, predicting the shelf life of dairy products, or assessing the optimal conditions for its growth in relation to the operational parameters in dairy practices. Full article
(This article belongs to the Special Issue Food Contamination and Foodborne Disease)
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