Special Issue "Food Microbiology and Safety"

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A special issue of Foods (ISSN 2304-8158).

Deadline for manuscript submissions: closed (31 October 2013)

Special Issue Editor

Guest Editor
Dr. Malik Altaf Hussain
Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, New Zealand
Website: http://www.lincoln.ac.nz/staff-profile?staffId=Malik.Hussain
E-Mail: malik.hussain@lincoln.ac.nz
Phone: +64 3 325 3838
Fax: +64 3 325 3851
Interests: food safety; foodborne pathogens; probiotics; industrial fermentations; microbial proteomics

Special Issue Information

Dear Colleagues,

Food microbiology is an important part of food sciences. Recent developments in food biotechnology and improvements in food safety/quality are two major witnesses of enhanced role of this discipline. Food and food additives production, avoiding spoilage of food, and detection and prevention of foodborne diseases are major areas of its application.

Concept of “from farm to fork” is generally perceived as a simple food supply chain description. In reality it exposes food products to several hazards that increase chances of contamination in a food system i.e., production and supply. Modern food system is getting more complex, which encompasses high volume of processed foods and vast international food trade. There is no foodborne illnesses free zone in the world. Therefore, proper understanding of foodborne pathogens and factors that impact their growth, survival and pathogenesis would equip us with tools to ensure global food safety.

Contents Coverage

This special issue aims to publish original research papers, innovative application results, technical articles, opinions, and reviews on different aspects of food microbiology and safety, including but not limited to:

• Food microorganisms
• Food biotechnology
• Food microbes and health
• Foodborne illnesses
• Food safety
• Food contamination
• Microbiological risk assessment of foods
• Risk analysis of the food supply chain
• Social and economic implications of food contamination
• Microbiology food safety management

Dr. Malik A. Hussain
Guest Editor

Submission

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. Papers will be published continuously (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as 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 refereed through a 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 quarterly 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 300 CHF (Swiss Francs). English correction and/or formatting fees of 250 CHF (Swiss Francs) will be charged in certain cases for those articles accepted for publication that require extensive additional formatting and/or English corrections.

Keywords

• food microbes
• food safety
• food biotechnology
• foodborne pathogens
• food laws

Published Papers (9 papers)

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Displaying article 1-9
p. 110-127
by , , ,  and
Foods 2014, 3(1), 110-127; doi:10.3390/foods3010110
Received: 30 October 2013; in revised form: 19 December 2013 / Accepted: 2 January 2014 / Published: 16 January 2014
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(This article belongs to the Special Issue Food Microbiology and Safety)
p. 82-93
by  and
Foods 2014, 3(1), 82-93; doi:10.3390/foods3010082
Received: 2 December 2013; in revised form: 24 December 2013 / Accepted: 2 January 2014 / Published: 8 January 2014
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(This article belongs to the Special Issue Food Microbiology and Safety)
p. 585-589
by  and
Foods 2013, 2(4), 585-589; doi:10.3390/foods2040585
Received: 11 November 2013; in revised form: 25 November 2013 / Accepted: 6 December 2013 / Published: 12 December 2013
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(This article belongs to the Special Issue Food Microbiology and Safety)
p. 572-584
by  and
Foods 2013, 2(4), 572-584; doi:10.3390/foods2040572
Received: 31 October 2013; in revised form: 21 November 2013 / Accepted: 27 November 2013 / Published: 4 December 2013
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(This article belongs to the Special Issue Food Microbiology and Safety)
p. 544-553
by , ,  and
Foods 2013, 2(4), 544-553; doi:10.3390/foods2040544
Received: 8 October 2013; in revised form: 18 November 2013 / Accepted: 25 November 2013 / Published: 27 November 2013
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(This article belongs to the Special Issue Food Microbiology and Safety)
p. 488-498
by  and
Foods 2013, 2(4), 488-498; doi:10.3390/foods2040488
Received: 16 August 2013; in revised form: 23 October 2013 / Accepted: 1 November 2013 / Published: 11 November 2013
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(This article belongs to the Special Issue Food Microbiology and Safety)
p. 478-487
by ,  and
Foods 2013, 2(4), 478-487; doi:10.3390/foods2040478
Received: 13 August 2013; in revised form: 5 October 2013 / Accepted: 14 October 2013 / Published: 21 October 2013
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(This article belongs to the Special Issue Food Microbiology and Safety)
p. 460-461
by
Foods 2013, 2(4), 460-461; doi:10.3390/foods2040460
Received: 8 October 2013; in revised form: 8 October 2013 / Accepted: 10 October 2013 / Published: 11 October 2013
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(This article belongs to the Special Issue Food Microbiology and Safety)
p. 364-373
by ,  and
Foods 2013, 2(3), 364-373; doi:10.3390/foods2030364
Received: 20 May 2013; in revised form: 3 July 2013 / Accepted: 17 July 2013 / Published: 2 August 2013
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Last update: 6 May 2013

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