New and Alternative Methods to Implement Food Safety

Dear Colleagues,

The presence of pathogens (i.e., viruses and bacteria) alter the physical, microbiological, and biochemical properties of food, thus compromising food safety and inducing the spread of several foodborne illness outbreaks associated with their consumption. 

The focus of this Special Issue consists in the development of new and/or alternative approaches able to detect, characterize, and quantify the principal microorganisms that represent a danger to consumers’ health.

The topics proposed for this Special Issue are: 

• Foodborne diseases; 
• New and alternative methods for detecting, characterizing, and quantifying food pathogens throughout the entire food chain; 
• Microbiological characterization of foodborne pathogens.
  

Dr. Yolande Proroga
Dr. Andrea Fulgione
Dr. Andrea Mancusi
Guest Editors

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