Escherichia coli and Food Safety 2.0
A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: closed (15 December 2023) | Viewed by 3509
Special Issue Editor
Interests: food microbiology; food safety; foodborne pathogens; fermented foods; bacteriophages; lactic acid bacteria
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue is a continuation of our 2021 Special Issue "Escherichia coli and Food Safety".
Escherichia coli is a common member of microflora of humans and other mammals. However, these microorganisms can acquire virulence factors from the exchange of mobile genetic elements, such as transposons, insertion sequences, bacteriophages, and plasmids. These factors are linked to the emergence of pathogenic strains (such as Shiga-toxin-producing E. coli, STEC) with enhanced survival and persistence in food systems. Pathogenic E. coli can cause mild to severe diseases in humans when ingested through contaminated foods and water.
Contamination can occur all along the food chain, from production to preparation, and the contamination path can include all aspects of human, animal, and plant interfaces, as well as their interactions with the ecosystem. Therefore, it is fundamental to ensure an adequate food safety program and develop new methods to counteract the presence and the development of pathogenic E. coli.
This Special Issue will cover research and review articles focused on the control of pathogenic E. coli in the food supply chain, as well as on the selection of intervention strategies to reduce the presence of these microorganisms, with a special focus on bacteriocins, natural antimicrobials, bacteriophages, or any other biopreservative agents.
Dr. Claudia Picozzi
Guest Editor
Manuscript Submission Information
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Keywords
- pathogenic E. coli
- STEC/VTEC
- food safety
- food contamination
- prevention and control
- intervention strategies
- risk assessment
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