Foodborne Pathogens: Infections and Pathogenesis of Microorganisms (Second Edition)

Dear Colleagues,

This Special Issue is the continuation of our previous Special Issue titled ‘Foodborne Pathogens: Infections and Pathogenesis’, which was published in 2022. 

Foodborne microorganisms have a major effect on food safety, causing a great number of human infectious diseases worldwide, thereby significantly impacting public health and the economy. Animals are the major reservoirs of many foodborne zoonotic bacterial pathogens, and food products of animal origin are the main vehicles of transmission. Thus, consumption of animal products contaminated with vegetative pathogens or their toxins are the main source of illness, since most of these microbes are zoonotic.  Bacteria are the causative agents of two-thirds of human foodborne diseases worldwide, with a particularly high burden in developing countries. S. aureus, Salmonella species, Campylobacter species, L. monocytogenes, and E. coli are the major zoonotic bacterial pathogens. Viruses (e.g., Hepatitis A and Noroviruses, among others) and parasites (e.g., Toxoplasma gondii and Trichinella spiralis) are also important causative agents of foodborne diseases. Currently, the emergence of multidrug-resistant zoonotic bacteria associated with the consumption of contaminated animal products is a great concern for public health.

This Special Issue aims to collate recent research on the infection and pathogenesis of foodborne pathogens. We cordially invite microbiology professionals, specifically food microbiologists, clinical and veterinary microbiologists, as well researchers and academics involved in food microbiology and food safety-related research or teaching to submit their manuscripts. This Special Issue will cover the following topics:

• Foodborne zoonotic bacterial pathogens;
• Molecular and cellular mechanisms of infection;
• Virulence factors and their regulation in the host and in the environment;
• Production of toxins in the outcome of foodborne infections;
• Pathogenicity models;
• Host–pathogen interaction;
• The role of the immune system in the disease process;
• The role of microbiota in the disease process;
• Biofilm production and the outcome of foodborne infections;
• Antimicrobial resistance, including novel mechanisms;
• Foodborne parasites;
• Viral foodborne agents;
• Food safety: Control of foodborne pathogens.

Dr. Mónica Oleastro
Dr. Ana Botelho
Guest Editors

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. Microorganisms is an international peer-reviewed open access monthly 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 2700 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.

• foodborne zoonotic bacterial pathogens
• host-pathogen interaction
• virulence
• toxins
• biofilms
• gut microbioma
• antimicrobial resistance
• foodborne parasites
• viral foodborne agents
• salmonella
• campylobacter
• listeria
• food safety