Evaluation of Risks of Microbiological Origin Associated with Food Consumption, Third Edition

Dear Colleagues,

This Special Issue is the continuation of our previous Special Issues, Evaluation of Risks of Microbiological Origin Associated with Food Consumption" and “Evaluation of Risks of Microbiological Origin Associated with Food Consumption 2.0”.

To evaluate microbiological risk, knowledge of food consumption patterns is essential. Food consumption data are often collected through food consumption surveys designed to obtain epidemiological data on risk factors for chronic diseases or nutritional intake. In the last several years, changes in food consumption patterns have been observed (a preference for raw foods, RTE foods, etc.). It is of great interest to obtain data on the consumption of ready-to-eat foods (RTE) and raw milk or raw fish, among others, especially in high-risk populations. On other hand, storage time, temperature, cooking preferences, and handling and preparation of foods play an important role in food safety.

The aim of this Special Issue is to present research on the effect of food consumption patterns and food handling and preparation at the consumer level on microbiological food safety. Original research articles, as well as review articles, are invited.

Prof. Dr. Elena González-Fandos
Guest Editor

Manuscript Submission Information

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