Food Safety and Human Health

Dear Colleagues,

Food safety represents a major human health issue in both developed and developing countries. The leading food safety issue worldwide is foodborne diseases caused by microbial pathogens (e.g., Salmonella, Listeria monocytogenes, Staphylococcus aureus, Vibrio parahaemolyticus, and pathogenic Escherichia coli). Many pathogens are able to survive food processing and preservation operations, thus posing a threat to food safety. Therefore, studies on the prevalence, survival, and mitigation of microbial pathogens along the farm-to-fork continuum, as well as their interactions with food systems and gut microbiota are fundamental to ensuring food safety and human health. This Special Issue plans to give an overview of these hot topics in microbial food safety in order to direct the formulation of intervention strategies for foodborne diseases in the population. Potential topics include, but are not limited to foodborne pathogens, epidemiology, stress responses, antimicrobial resistance, rapid detection, biofilms, sublethal injuries, risk assessment, food control measures, and gut microbiota.

Dr. Shoukui He
Guest Editor

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