Food Safety and Hygiene: Strategies for Educating and Informing Consumers
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: 15 April 2026 | Viewed by 366
Special Issue Editors
Interests: food hygiene; food hygiene practice; food safety; food security; food waste management; consumer behaviour; consumer education
Special Issues, Collections and Topics in MDPI journals
Interests: food safety; food quality; food security; food waste management; consumer behavior
Special Issues, Collections and Topics in MDPI journals
Interests: food technology and microbiology; pro-, pre- and syn-biotics; food quality management; food waste management; human nutrition
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food safety is linked to food hygiene, which understood as “conditions and measures necessary for the production, processing, storage and distribution of food designed to ensure a safe, sound, wholesome product fit for human consumption”, and food should not cause harm to a consumer’s health; however, many foodborne diseases continue to be reported in all countries of the world. According to FAO estimates, food containing harmful bacteria, viruses, parasites, or chemical and physical contaminants causes over 200 diseases—from diarrhea to cancer. Given the evident importance of food safety and hygiene in public health, we have decided to publish a Special Issue of Foods entitled “Food Safety and Hygiene: Strategies for Educating and Informing Consumers”. This Special Issue will include a selection of recent research and current review articles about the following topics:
- Food safety and hygiene from the perspective of participants in the food chain, including consumers and producers;
- Factors determining the safety of food prepared in households;
- Governmental and non-governmental organizations’ activities in raising awareness and informing consumers about food safety and hygiene;
- Didactic methods and their effectiveness in educating consumers about food safety and hygiene;
- Possibilities for the use of artificial intelligence in shaping consumers’ food safety and hygiene behavior.
Dr. Marzena Tomaszewska
Prof. Dr. Beata Bilska
Prof. Dr. Danuta Kołożyn-Krajewska
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- food safety
- good hygiene practice
- food-borne illness
- consumer behavior
- educational programs
- food spoilage
- food safety knowledge
- communication methods
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