Microbial, Chemical and Physical Contamination of Food Products
A special issue of Foods (ISSN 2304-8158).
Deadline for manuscript submissions: closed (15 December 2016) | Viewed by 63542
Special Issue Editor
2. Adjunct Senior Lecturer in Food Microbiology, Department of Wine, Food and Molecular Biosciences, Lincoln University, New Zealand
Interests: food safety; microbiological risk assessment; foodborne pathogens; safe food supply; HACCP; food safety management; food security; microbial biotechnology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
“Microbial, chemical and physical contamination of food products” is the title of this Special Issue of Foods. Ensuring the supply of safe food products is important to protecting public health. Food safety is generally compromised when food products get contaminated with a potential hazard. Hazards can be biological, chemical or physical in nature. These hazards have several routes throughout the supply chain (farm to fork) to enter and contaminate a food product. The food industry faces many global as well as regional contamination issues, existing and emerging, at all times, and continues to address them through scientific and technological developments. Therefore, it is vital for food safety management to understand the nature of contamination, its sources, risks to the consumer, and approaches to eliminating or reducing contaminant levels. Sound scientific knowledge is needed to provide food products that are free from contamination or with a minimal risk of a contamination This Special Issue invites manuscripts on all aspects of the contamination of food products.
Dr. Malik A. Hussain
Guest Editor
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.