Foodborne Pathogens: Detection Methods, Food Safety, and Public Health 2.0

Dear Colleagues,

For decades, foodborne pathogens have been responsible for cases or outbreaks of disease in humans, some with high morbidities or case fatality rates. These pathogens include viruses, bacteria, and parasites. The spectrum of pathogens, the frequency of occurrence, and the severity of the illnesses they cause vary between food types, eating habits, sanitary practices at retail outlets, public eating outlets, and home kitchens.

In this Special Issue, we plan to highlight the involvement of pathogens such as non-typhoidal Salmonella, Clostridium perfringens, Staphylococcus aureus, Campylobacter spp., Shiga-toxin producing Escherichia coli (STEC) and other E. coli, Listeria monocytogenes, Norovirus, Hepatitis A, Toxoplasma gondii, Cyclospora cayetanensis, and others. The objective of this Special Issue is to present articles that link the occurrence of these pathogens in foods (raw, minimally processed, ultra-processed, and ready-to-eat) in developing and developed economies to practices that contribute to their survival, multiplication, and entry into the human food chain. Overall, the detection of pathogens in foods is vital in determining and assessing the risk they pose to consumers.

For this Special Issue, we invite articles focused on the detection methods (conventional/traditional and molecular) of these foodborne pathogens, with an emphasis on the comparative sensitivity, specificity, accuracy, and application of these methods. In addition, it is important to also know the attributes (toxin, virulence genes, etc.) of these organisms which contribute to their pathogenicity and virulence. We are also interested in studies that provide a link between food safety (preparation, handling, and storage of foods to prevent human exposure to illness) and public health through the farm-to-fork approach.

To build on the papers published in the first version of this Special Issue (https://www.mdpi.com/journal/microorganisms/special_issues/foodborne_pathogens_detection_safety), in the proposed ‘Pathogens: Detection Methods, Food Safety and Public Health 2.0’ we would appreciate more manuscripts where molecular methods have been used for the detection and characterization of pathogens, as well as their application.

Prof. Dr. Abiodun Adewale Adesiyun
Guest Editor

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• foodborne pathogens
• bacteria
• viruses
• parasites
• detection methods
• virulence
• pathogenicity
• food safety
• public health