Microbial Safety of Animal-Derived Foods
A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: 30 September 2025 | Viewed by 28
Special Issue Editors
Interests: meat; low-fat; by-products; safety; thermal treatment; heterocyclic amines; oleogels
Interests: meat; meat quality; meat processing; functional meat products
Special Issue Information
Dear Colleagues,
Animal-derived foods play a critical role in human nutrition, providing essential nutrients for optimal body performance. However, due to their high nutrient density, these foods are particularly vulnerable to microbial spoilage and contamination by pathogens. Ensuring the microbiological safety of animal-origin foods is crucial for public health. These foods (including meat, dairy, eggs, and seafood) can harbor harmful microorganisms (such as Salmonella, Listeria, E. coli, and Campylobacter), which can cause severe foodborne illnesses.
Contamination of food derived from animal sources can occur at all stages of the production chain, extending to the point of consumption. Microbial safety research helps to identify contamination sources, improve detection methods, and develop effective control strategies to enhance food quality and prevent economic losses associated with foodborne outbreaks. This Special Issue welcomes reviews and original research articles focused, but not limited to, on the use of novel antimicrobials, rapid methods for identification and quantification, innovative processing technologies to ensure safety and quality, antimicrobial active-packaging, and strategies to combat bacterial biofilms, among others. Sharing scientific findings on these topics will help us to develop better prevention, detection, and control strategies for producing high-quality, safe, and reliable animal-origin foods for consumers across the globe.
Dr. Etna Aída Peña-Ramos
Dr. Martín Valenzuela-Melendres
Guest Editors
Manuscript Submission Information
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Keywords
- animal-derived foods
- foodborne illness
- microbial safety
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