Advances and Future Challenges to Microbial Food Safety—Volume II

Dear Colleagues,

Consumers’ growing demand for products with adequate nutritional, physicochemical and sensory characteristics has challenged both the food industry and the academic sector, necessitating a constant effort in the development of innovative strategies to produce new products with optimal characteristics that assure microbial food safety.

Recent advances in food processing technologies, as well as rapid detection methods, are limiting foodborne disease emergences. The development and application of novel preservatives and functional/active food packaging for the biocontrol of foodborne pathogens are also under study.

However, despite significant efforts by all parties involved, there is still a considerable burden of foodborne illness, in which microorganisms play a prominent role. Therefore, it is necessary to establish a reference publication to show the recent ground-breaking developments, potential applications and future trends that complement those already in use.

Consequently, we invite contributions to this Special Issue dealing with a wide range of fields, such as new developments in microbial monitoring, predictive microbiology, or novel strategies for pathogen control (e.g., technologies, natural preservatives, and hurdle strategies), regarding the main drivers of the future of food safety.

Dr. Maria Lavilla
Guest Editor

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