A Themed Issue in Honor of Prof. Jae-hyuk Yu—Antimicrobial Resistance in the Foodborne Pathogens

Dear Colleagues,

Jae-Hyuk Yu is a professor in the Department of Bacteriology at the University of Wisconsin–Madison. With over three decades of research and more than 20,000 citations, Dr. Yu is a globally recognized leader in fungal biology and food safety, holding an h-index of 60 and an i10-index of 156. He earned his B.S. in Microbiology from Seoul National University and subsequently completed his M.S. in Food Science and Ph.D. in Genetics at the University of Wisconsin–Madison. Dr. Yu’s pioneering research has elucidated key genetic mechanisms regulating fungal growth, sporulation, and toxin biosynthesis using various Aspergillus models. His work has significantly advanced our understanding of asexual and sexual development in A. nidulans, growth and pathogenesis in A. fumigatus, and the velvet regulatory complex. Additionally, he has made significant contributions to the detection, control, and detoxification of mycotoxins in food and feed. Currently, Dr. Yu’s lab is utilizing the GRAS fungus Aspergillus oryzae to combat mycotoxin contamination and to discover novel food-grade antimicrobials with potent activity against critical human and foodborne pathogens, thereby advancing both global food safety and public health.

In this Special Issue, we focus on the growing threat of antimicrobial resistance (AM) in foodborne pathogens and its implications for global health, food safety, food quality, and the stability of food supply chains. The emergence and spread of multidrug-resistant (MDR) bacteria in food products not only reduce the shelf life and quality of perishable items but also compromise public health through the potential transmission of resistant strains. Addressing these challenges requires innovative strategies that combine microbial control with effective food preservation techniques and the responsible use of food additives.

Several foodborne bacteria, including Salmonella spp., Campylobacter spp., Listeria monocytogenes, and Escherichia coli, have developed resistance to common antimicrobials and preservatives. These resistant strains reduce the effectiveness of standard antimicrobial treatments and preservatives, making it increasingly difficult to control bacterial growth and prevent contamination. Such resistance further complicates efforts to ensure food safety and prolong the shelf life of perishable foods.

This Special Issue, dedicated to Prof. Jae-Hyuk Yu, honors his remarkable contributions to microbial research and the understanding of the genomics of fungal biology, mycotoxin detoxifications, and antimicrobial discovery. It aims to highlight comprehensive studies on AMR in foodborne pathogens, including molecular characterization, epidemiology, detection methods, and novel preservation strategies. Emphasis will be placed on research that explores the role of food additives in controlling pathogen growth, as well as alternative approaches to mitigate resistance while maintaining food quality and safety.

We welcome original research articles, reviews, and case studies that address resistance mechanisms, genomic epidemiology, the effectiveness of preservation methods, and the development of innovative antimicrobials. Studies focusing on the impact of foodborne pathogens on public health and the use of preservation technologies to enhance food safety are especially encouraged.

By showcasing cutting-edge research and expert perspectives, this Special Issue aims to foster a deeper understanding of AMR in foodborne pathogens and inspire the development of effective strategies to ensure food safety and public health.

Dr. Hee-Soo Park
Dr. Ahmad Alshannaq
Guest Editors

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• foodborne pathogens
• antimicrobial resistance (AMR)
• food safety
• antimicrobial preservation
• food additives
• antimicrobial resistance mechanisms