Current Challenges in Food Microbiology

Dear Colleagues,

Food safety concerns caused by microbial contaminants or their toxic metabolites are currently an enemy to fight on a global scale. The ongoing process of increased concentrations of the food production activities in a few big manufacturing facilities that deliver food products to many countries amplifies the consequences of any microbial contamination event. Measures of contamination prevention or reduction are therefore extremely needed to warrant consumer’s health. Use of beneficial microorganisms to contrast colonization and growth of hazardous ones in food production plants and in food products is a valid arm to reduce this health risk. In this Special Issue of the journal Challenges, we would like to collect research, research ideas or review articles describing the progresses achieved to solve this problem in different food production sectors through the exploitation of beneficial microbial agents or their products, as well as natural preservatives. In particular, remedies to the following food safety concerns may be addressed: contamination by ubiquitous microbial pathogens, biofilm formation, emerging pathogens, antimicrobial resistance spread, formation of biogenic amines or other toxic compounds.

Dr. Franca Rossi
Dr. Palmiro Poltronieri
Guest Editors

Manuscript Submission Information

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