Strategies to Control Foodborne Pathogens: Pre- and Post-harvest Safety of Animal Food Products

Dear Colleagues,

Achieving a safe food supply has become increasingly challenging in the modern era. Major challenges include both traditional and emerging pathogens in pre- and post-harvest operations. For instance, mitigation of bacterial pathogens Shiga toxin producing Escherichia coli, Salmonella and Campylobacter on-farm and in raw meat and poultry remains challenging. Additionally, viral pathogens continue to be a concern at food service and Listeria monocytogenes is a concern in ready-to-eat processed products. More recently antimicrobial resistance in foodborne pathogens has emerged as major challenge. Novel strategies are required to understand the sources of antimicrobial resistance, transmission and mitigations approaches. Although traditional methods of pathogen control in the food matrix have improved food safety, numerous food safety incidences indicate a need to further develop and improve the food safety interventions at both pre- and postharvest levels.

We invite original research papers and reviews that address improved pathogen control on the farm, in raw and ready-to-eat animal products. Additional topics include pathogen-microbiome interactions in farmed animals, antimicrobial resistance in foodborne pathogens and the transmission of pathogens from farm to final products.

Dr. Amit Vikram
Guest Editor

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