**About the Editor**

#### **Frans J.M. Smulders**

Frans J.M. Smulders, Ph.D., Dr. med. vet, Dr. h.c., Dipl.ECVPH, Professor emeritus, has been active in the field of meat quality and meat safety since his graduation as a vet in 1978. He became Full Professor and Chair of the Institute of Meat Hygiene, Meat Technology and Food Science at the University of Veterinary Medicine Vienna in 1996 and held this position until his retirement in 2020. He was not only active in research, but also in competence building, postgradual education and knowledge transfer, in particular in the European College of Veterinary Public Health (ECVPH) and as editor of a book series on Veterinary Public Health. At European Union level, he served in the Scientific Committee on Veterinary Measures Related to Public Health (SCVMPH), and, after the foundation of the European Food Safety Authority (EFSA), he was member of EFSA's Scientific Committee and various expert panels. Since the focus of his work was on fresh meat quality and physical-chemical treatments to ensure fresh meat safety as well as food-chain approaches for food safety, it was not surprising that he took the chance to combine scientific expertise on various food commodities or food chains and on various foodborne hazards into a Special Issue, which is now presented to a broad readership.
