Emerging Food Hazards of Animal Origin: Prevention, Control and Detection
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: 20 November 2024 | Viewed by 155
Special Issue Editor
Interests: food microbiology; foodborne pathogens; food safety; food quality; survival of food borne pathogens in foods of animal origin; food technology; microplastics in food
Special Issue Information
Dear Colleagues,
Foodborne diseases are a public health problem, with high morbidity and mortality rates worldwide, and represent a global health and economic challenge. The WHO estimates that 600 million people fall ill and 420,000 die each year after eating contaminated food. The consumption of unsafe food results in a loss of 110 billion dollars in productivity and medical costs every year in low- and middle-income countries.
Diseases transmitted through foods of animal origin include a wide range of illnesses, including those caused by pathogenic bacteria, viruses, and parasites, as well as toxic diseases caused by chemical and toxic agents. Contamination of food can occur at all stages of production and the supply chain, “from farm to fork”.
In recent years, environmental changes resulting from climate change, globalization, complex food chains, and changing consumer lifestyles have created specific pathogen capacities that have led to the emergence of new biological agents (emergence) and the return of pathogens that were suppressed in the past (re-emergence). The interaction of environmental changes, industrial activities, and the exploitation of land and sea has led to the emergence of new chemical hazards. Some of these elements are naturally present in the environment, while others are generated by anthropogenic sources.
This issue will focus on the presence of new and re-emerging microbiological and chemical hazards caused by the consumption of foods of animal origin, as well as the control and prevention of pathogenic bacteria, viruses, parasites, and harmful chemical agents or naturally occurring toxins to protect human health.
Dr. Angela Dambrosio
Guest Editor
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. Foods is an international peer-reviewed open access semimonthly 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 2900 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.
Keywords
- food of animal origin
- foodborne diseases
- emerging hazard
- chemical hazard
- biological hazard
- physical hazard
- control and prevention
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