Risk Identification, Rapid Detection, Prevention and Control of Foodborne Pathogenic Microorganisms

Foodborne pathogenic microorganisms, as the culprits of various food borne diseases, can be found in natural environment such as water, soil, air and in food chain and manufacturing process of food products. The pathogenic microorganisms found in food contamination include bacteria, yeasts, molds, and viruses, which can cause food spoilage or colonize the gastrointestinal tract by secreting corresponding toxins, leading to foodborne illnesses such as stomach cramps, nausea, vomiting, and even fatality. Foodborne illnesses have become more common over time, posing a major threat to human health around the world. Public health issues caused by pathogenic microorganisms have attracted people 's attention, which are more harmful to the healthcare system and the global economy, raising public awareness of food safety. Therefore, it is necessary to study risk identification, rapid detection, prevention and control of foodborne pathogenic microorganisms. Based on the increasing consumer demand for healthy and safe, it would be interesting to report the latest research on the risk identification, detection, prevention and control of foodborne pathogenic microorganisms. The Special Issue of the journal Foods established a collection of recent research on “Risk Identification, Rapid Detection, Prevention and Control of Foodborne Pathogenic Microorganisms”. We cordially invited scientists, researchers, and other food professionals to submit the original reviews/research articles related to this special issue.