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Hygiene
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Food Hygiene and Human Health
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Food Hygiene and Human Health

A special issue of Hygiene (ISSN 2673-947X).

Deadline for manuscript submissions: 31 October 2025 | Viewed by 11764

Special Issue Editors

Prof. Dr. Fernando Pérez-Rodríguez

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Guest Editor
Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
Interests: microbial risk assessment; predicitive modeling; food safety; sustainable food packaging; preservation
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Wojciech Kolanowski

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Guest Editor
Faculty of Health Sciences, Medical University of Lublin, 20-400 Lublin, Poland
Interests: healthy diet; human nutrition; functional food; food hygiene
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Current world changes have led to the re-emergence of many foodborne pathogens. The globalization of food markets, for example, has increased the challenge to manage the microbial risks. This Special Issue will contribute to identify potential innovative approaches for the development of new microbiologically safe foods and provide the basic principles of food toxicology, food processing, food safety as well as hygiene of retail and household food handling to prevent food borne illness outbreaks. Despite advances in hygiene, food treatment, and food processing, diseases caused by foodborne pathogens continue to constitute a worldwide public health concern Ensuring food safety to protect public health remains a significant challenge in both developing and developed nations. “Food Hygiene and Human Health” accepts papers concerning food safety risks and assurance of a safe food system.

Dr. Fernando Perez Rodriguez
Prof. Dr. Wojciech Kolanowski
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. Hygiene is an international peer-reviewed open access quarterly 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 1000 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 hygiene
  • food safety
  • food microbiology
  • foodborne pathogen
  • human health

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (3 papers)

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Research

14 pages, 3205 KiB  
Article
Antimicrobial Activity of Diffusible Substances Produced by Lactococcus lactis Against Bacillus cereus in a Non-Contact Co-Culture Model
by Yuting Han, Adenike A. Akinsemolu, Christian K. Anumudu, Taghi Miri and Helen Onyeaka
Hygiene 2024, 4(4), 469-482; https://doi.org/10.3390/hygiene4040035 - 5 Nov 2024
Cited by 1 | Viewed by 1803
Abstract
The symptoms of foodborne illness caused by Bacillus cereus often go unreported, complicating the effectiveness of conventional chemical and physical methods used to inhibit its growth in food production. This challenge, combined with the increasing use of lactic acid bacteria (LAB) in the [...] Read more.
The symptoms of foodborne illness caused by Bacillus cereus often go unreported, complicating the effectiveness of conventional chemical and physical methods used to inhibit its growth in food production. This challenge, combined with the increasing use of lactic acid bacteria (LAB) in the food industry and consumer preference for minimally processed products, prompted this study. The antibacterial activity of diffusible substances produced by Lactococcus lactis ATCC 11454 against Bacillus cereus NC11143 and Escherichia coli K-12 MG1655 was investigated using a non-contact co-culture model utilising deMann Rogosa and Sharpe broth, with glucose as a carbon source. This study employed plate counting and flow cytometry to assess the impact of these substances on bacterial growth and to analyse their composition and antimicrobial efficacy. The co-culture of Lactococcus lactis ATCC 11454 resulted in the production of a stable antimicrobial peptide, which was heat resistant and acid tolerant. Purification was achieved via ammonium sulphate precipitation and preparative HPLC, yielding a peptide with a molecular mass of 3.3 kDa, with daughter ion fractions similar to nisin A. Antimicrobial activity studies demonstrated that the diffusible substances effectively inhibited B. cereus growth over a period of eight days and exhibited bactericidal activity, killing 99% of the B. cereus cells. Additionally, these substances also inhibited Escherichia coli K-12 MG1655 grown under similar conditions. Comparative analysis revealed that in the co-culture assay, L. lactis produced a 50% higher yield of the antimicrobial peptides compared to pure cultures. Similarly, the specific growth rate of L. lactis was four times higher. With respect to protein purification and concentration, ammonium sulphate precipitation coupled with solid phase extraction was most effective in the purification and concentration of the diffusible substances. The findings provide a basis for utilising bacteriocin-producing strains as a preservation method, offering an alternative to traditional chemical and physical control approaches especially for the food industry. Full article
(This article belongs to the Special Issue Food Hygiene and Human Health)
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15 pages, 675 KiB  
Article
The Need for Nigeria to Embrace the Hygiene Rating Scheme
by Hope Akegbe, Helen Onyeaka, Adeola Dolapo Omotosho, Chidinma Ezinne Ochulor, Esther Ibe Njoagwuani, Ifeanyi Michael Mazi, Iyiola Olatunji Oladunjoye, Ogueri Nwaiwu, Olumide A. Odeyemi and Phemelo Tamasiga
Hygiene 2023, 3(2), 221-235; https://doi.org/10.3390/hygiene3020016 - 7 Jun 2023
Cited by 1 | Viewed by 3589
Abstract
Foodborne diseases pose a primary global health concern, affecting people across high- and low-income countries, with the less privileged often suffering the most. This research proposes the adoption of a Hygiene Rating Scheme (HRS) to help customers make informed decisions about where and [...] Read more.
Foodborne diseases pose a primary global health concern, affecting people across high- and low-income countries, with the less privileged often suffering the most. This research proposes the adoption of a Hygiene Rating Scheme (HRS) to help customers make informed decisions about where and what to eat. The scheme has already demonstrated success in countries such as the United States, Northern Ireland, Wales, and England in reducing the risk of foodborne diseases. This article highlights the significance of Nigeria embracing the HRS and its potential to combat foodborne diseases. Adopting the scheme will incentivize food business owners to improve their sanitary conditions and food quality by implementing Good Manufacturing Practices (GMPs). The scheme’s transparent inspection results make it easier for customers to choose higher-rated outlets, reducing the cost of disease outbreaks and promoting public health. In conclusion, the HRS provides a practical solution to addressing the issue of foodborne diseases and promoting food safety. Full article
(This article belongs to the Special Issue Food Hygiene and Human Health)
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15 pages, 1471 KiB  
Article
Presence and Persistence of Listeria monocytogenes in the Danish Ready-to-Eat Food Production Environment
by Nao Takeuchi-Storm, Lisbeth Truelstrup Hansen, Niels Ladefoged Nielsen and Jens Kirk Andersen
Hygiene 2023, 3(1), 18-32; https://doi.org/10.3390/hygiene3010004 - 1 Feb 2023
Cited by 8 | Viewed by 3839
Abstract
Listeria monocytogenes is an ubiquitously occurring foodborne bacterial pathogen known to contaminate foods during the production processes. To assess the presence and persistence of L. monocytogenes in Danish ready-to-eat (RTE) food production companies in response to a Listeria awareness campaign, the production environment [...] Read more.
Listeria monocytogenes is an ubiquitously occurring foodborne bacterial pathogen known to contaminate foods during the production processes. To assess the presence and persistence of L. monocytogenes in Danish ready-to-eat (RTE) food production companies in response to a Listeria awareness campaign, the production environment of selected companies were sampled in 2016 and in 2020. Whole genome sequencing (WGS) was performed to characterize the isolates (n = 50, plus 35 isolates obtained from the routine surveillance during 2016–2020), including investigation of the presence of virulence, persistence and resistance genes. The number of companies that tested positive by culture was 17/39 (43.6%) in 2016 and 11/34 (32.4%) in 2020, indicating a limited effect of the campaign. WGS analyses of the 85 isolates showed that the most common sequence types (STs) were ST8 and ST121. The single nucleotide polymorphism (SNP) analysis showed that isolates coming from the same company and belonging to the same ST exhibited <10 SNP differences regardless of the sampling year and whether the samples came from the environment or products, indicating the persistence of the specific STs. Several prevalent STs were found in clinical cases concurrently, including genetically similar isolates. This highlights the issue of persistent L. monocytogenes in the food production environment and the need for improved risk communication and mitigation strategies. Full article
(This article belongs to the Special Issue Food Hygiene and Human Health)
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