Analyses and Prevention of Microorganism-Evoked Hazards in Fermented Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: closed (31 December 2020) | Viewed by 8527
Special Issue Editor
Interests: fermented foods; fermentation; food safety; foodborne pathogenic bacteria; spore-forming bacteria; biogenic amines; ethyl carbamate; starter culture; antimicrobial compounds
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fermentation is one of the oldest technologies used in food processing and preservation. A variety of fermented foods have been produced and consumed worldwide for thousands of years, as they are of great importance for human nutrition. Recently, fermented foods and their compositions have been proven to be beneficial for improving human health. Due to their healthy functions, fermented foods have gained global attention and popularity, and consequently, their production, consumption, and exportation and importation continue to increase year after year. In the meantime, the safety issues of fermented foods have been overlooked, not only because humans have consistently utilized fermented foods for centuries or millennia, but also because food scientists have focused primarily on the health-promoting and -protective effects of such foods for decades. However, considering that fermented foods generally cannot be processed by conventional sterilization methods, the risk of microorganism-evoked hazards in such foods may not be negligible. Because various food-borne pathogenic microorganisms and harmful microbial metabolites have been identified and detected in diverse fermented foods, it is critically important to monitor and reduce the risk of food safety crises caused by a variety of causative agents, including microorganisms and metabolites, in foods.
Prof. Jae-Hyung Mah
Guest Editor
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Keywords
- Fermented foods
- Fermentation
- Food safety
- Foodborne pathogens
- Biogenic amines
- Ethyl carbamate
- Monitoring and analyses
- Prevention methods
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