Microbial Contamination in Foods

Dear Colleagues,

The need to enhance microbial safety and quality of foods, without compromising their nutritional, functional, and sensory characteristics, has created an increasing world-wide interest in innovative technologies for food preservation. Emerging food processing technologies, including physical, chemical, and biological methods, have been developed by both industry and academia during the last few decades in the attempt to meet the demand of safe food of high quality. These emerging technologies could also significantly shorten food processing time and reduce operational costs, while being environmentally friendly compared to conventional food processing technologies, eventually benefiting the food industry. However, each new technology has its own limitations and thus requires research to be applied at a commercial level. For these reasons, researchers are working toward the development and optimization of new food processing technologies.

This Special Issue will focus on the development of promising approaches to enhance food safety. It will collect both basic science and applied research studies as well as review articles on these topics, presenting technical advances and their practical utilization.

Potential topics include, but are not limited to, the following:

• Development and characterization of biocontrol agents those could control hazardous elements in foods
• Modeling of experimental devices for the removal of contaminants in foods
• Investigation of biomarkers or biosensors which could detect contaminants in foods
• Migration studies to control processing/packaging-induced contaminants
• Thermal/non-thermal food processing methods to enhance food safety and quality

Dr. Yoonjee Chang
Dr. Jaewoo Bai
Dr. Jihwan Chun
Guest Editors

Manuscript Submission Information

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