Fermented Food Safety and Pathogen Control

Dear Colleagues,

Fermented foods are essential components of traditional and modern diets worldwide. From the long-established fermented foods of East Asia such as those from Korea, Japan, and China, to the renowned fermented foods of Europe like the ones produced in Germany, France, and Italy, fermentation has played a crucial role in food preservation, flavor development, and nutritional enhancement. The growing global demand for fermented foods has been fueled not only by their cultural significance but also by increasing recognition of their potential health benefits.

However, the complex microbial ecosystems involved in fermentation also pose food safety challenges. Under improper processing and/or storage conditions, fermented foods may become contaminated with foodborne pathogens such as Salmonella spp., pathogenic Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Bacillus cereus, as well as spoilage microorganisms. Therefore, ensuring microbial safety while maintaining desirable fermentation characteristics remains a critical scientific and technological challenge.

This Topic invites original research and review articles on microbial safety and pathogen control in fermented foods. Topics may include pathogen detection and control strategies, microbial ecology in fermentation systems, development of starter or protective cultures, and innovative technologies to enhance the safety and quality of fermented foods across diverse cultural traditions.

Prof. Dr. Jae-Hyung Mah
Prof. Dr. Jerome Mounier
Topic Editors