Special Issue "Food Microbiology and Safety"

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

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. For the first couple of issues the Article Processing Charge (APC) will be waived for well-prepared manuscripts. 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.