Microbes and Parasites in Food

Dear Colleagues,

This Special Issue focuses on the Detection of Microbes and Parasites in Food. Food safety represents one of the most important public health challenges worldwide, and access to safe food is a fundamental human right. Contaminated food affects approximately 600 million people annually, causing 420,000 deaths, including 125,000 children under five years of age, highlighting the importance of addressing foodborne pathogens such as bacteria, viruses, and parasites. This problem is compounded by the fact that contamination rarely produces visible signs of risk, necessitating reliable diagnostic tools, effective surveillance systems, and producer accountability throughout the food chain. The World Health Organization (WHO), through Codex Alimentarius, has established international standards and guidelines for food safety. However, significant gaps remain between these regulations and their practical implementation, particularly in the standardization and validation of testing methods. More efficient, reliable, and innovative methods, based on advances in science and technology, are expected to be developed to ensure accurate pathogen detection, comparability of results, and effective risk management.

Dr. Mirosław Różycki
Guest Editor

Dr. Michał Majewski
Guest Editor Assistant

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