Recent Advances in Microbial and Chemical Contaminants Assessment in Food

Dear Colleagues,

In the rapidly evolving context of food production and consumption, food safety represents a crucial public health challenge, and food contamination represents a very current global issue, as contaminated foodstuff not only poses a threat to consumer health, but it also has relevant negative economic implications. Protecting consumers from the potential harmful effects of contaminated food is a shared responsibility and represents an urgent and demanding task for national and international regulators, for the scientific community, and for all the actors involved in the food chain, from production to consumption. Ensuring the safety of food products requires effective and suitable monitoring programs as well as thorough risk assessment studies, considering all the food-processing phases and as many combinations between different contaminants, food products, and consumer groups as possible. Despite the growing expectation of nutritional benefits from the consumption of healthy and high-quality products, the topics related to food safety and food contamination are increasingly catching consumers’ attention, in particular, chemical and microbiological hazards in food are perceived as extremely hazardous and have been high on the lists of consumer concerns.

This Special Issue is open to any contributions investigating microbial and chemical food contamination patterns assessing consumer risk associated with dietary exposure.

Dr. Rossana Roila
Dr. Raffaella Branciari
Prof. Dr. David Ranucci
Guest Editors

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