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Microorganisms
Special Issues
Microbiology and Food Safety
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Microbiology and Food Safety

A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: closed (15 April 2024) | Viewed by 7327

Special Issue Editor

Dr. Ok-Kyung Koo

E-Mail Website
Guest Editor
Department of Food Science and Technology, Chungnam National University, Daejeon, Republic of Korea
Interests: food safety; microbiology

Special Issue Information

Dear Colleagues,

Foodborne pathogens are introduced to humans via the consuming of contaminated food, causing illness, hospitalization, and even death. Foodborne outbreaks have been a constant threat, with a significant burden on public health, requiring continuous monitoring, regulation, and preventive measures for individuals and communities. Therefore, comprehensive food safety practices are essential for preventing and controlling foodborne pathogens.

This Special Issue encompasses all related food safety issues, including the following:

  1. Surveillance of and epidemiology studies on foodborne pathogens during food production and distribution;
  2. Understanding the contamination pathway through biofilm formation, survival, and growth on specific food products to mitigate cross-contamination risks;
  3. Advancements in the development of specific and sensitive detection strategies as well as their applications in the food production process;
  4. Effective intervention strategies for the prevention and inhibition of foodborne outbreaks.

We welcome original research articles, research notes, and review articles on any specific foodborne pathogens, including bacteria and viruses, that can cause human illnesses through contaminated food.

Dr. Ok-Kyung Koo
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. Microorganisms is an international peer-reviewed open access monthly 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 2700 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 safety
  • food contamination
  • foodborne pathogens
  • bacteria
  • viruses
  • surveillance
  • epidemiology
  • detection methods
  • inhibition methods

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Further information on MDPI's Special Issue polices can be found here.

Published Papers (3 papers)

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Review

12 pages, 565 KiB  
Review
State of the Art in Hygienic Quality of Food Ice Worldwide: A Ten-Year Review
by Francesco Triggiano, Francesca Apollonio, Giusy Diella, Vincenzo Marcotrigiano and Giuseppina Caggiano
Microorganisms 2024, 12(4), 690; https://doi.org/10.3390/microorganisms12040690 - 29 Mar 2024
Cited by 1 | Viewed by 1208
Abstract
Ice consumption has widely increased over the last decade. Cases of ice contamination by various microorganisms (bacteria, viruses and fungi) have been documented in the literature. In this review, we summarize the findings of selected articles on the hygienic and sanitary quality of [...] Read more.
Ice consumption has widely increased over the last decade. Cases of ice contamination by various microorganisms (bacteria, viruses and fungi) have been documented in the literature. In this review, we summarize the findings of selected articles on the hygienic and sanitary quality of food ice from 1 January 2013 to 31 December 2023. A total of 14 articles found via the PubMed search engine during the study period were reviewed. From the comparison between the ice produced on an industrial scale and the ice produced on a local scale in food businesses, the latter was found to be more contaminated by microorganisms. The most detected bacteria included Escherichia coli, coliforms, Pseudomonas spp., Staphylococcus aureus; three studies evaluated the presence of Vibrio cholerae and Vibrio parahaemolyticus; two studies highlighted the presence of viruses (Rotavirus and Norovirus). Finally, two studies detected the presence of fungi (molds and yeasts). Almost all authors of the studies argued that ice contamination also depends on the hygienic–sanitary quality of the ice-making machines. The results show that the information currently available in the literature on the hygienic–sanitary quality of ice is incomplete and that future national and international scientific studies need to be carried out. Full article
(This article belongs to the Special Issue Microbiology and Food Safety)
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14 pages, 1754 KiB  
Review
Contamination and Control of Mycotoxins in Grain and Oil Crops
by Chenchen Zhang, Zheng Qu, Jie Hou and Yanpo Yao
Microorganisms 2024, 12(3), 567; https://doi.org/10.3390/microorganisms12030567 - 12 Mar 2024
Cited by 2 | Viewed by 2748
Abstract
Mycotoxins are carcinogenic, teratogenic and mutagenic toxic compounds produced by some filamentous fungi, which are extremely harmful to corn, rice, wheat, peanut, soybean, rapeseed and other grain and oil crops, and seriously threaten environmental safety, food safety and human health. With the rapid [...] Read more.
Mycotoxins are carcinogenic, teratogenic and mutagenic toxic compounds produced by some filamentous fungi, which are extremely harmful to corn, rice, wheat, peanut, soybean, rapeseed and other grain and oil crops, and seriously threaten environmental safety, food safety and human health. With the rapid increase in the global population and the expansion of the main crop planting area, mycotoxin contamination has increased year by year in agricultural products. The current review aimed to summarize the contamination status and harmful effects of major mycotoxins of grain and oil crops and the environmental factors that impact mycotoxin contamination. Further, control measures of mycotoxin contamination, especially the biological control strategies, were discussed. Full article
(This article belongs to the Special Issue Microbiology and Food Safety)
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17 pages, 2109 KiB  
Review
Systematic Review and Meta-Analysis of Campylobacter Species Contamination in Poultry, Meat, and Processing Environments in South Korea
by Hyeon Ji Je, Saloni Singh, Dong Woo Kim, Hyun Seok Hur, Ah Leum Kim, Eun Jin Seo and Ok Kyung Koo
Microorganisms 2023, 11(11), 2722; https://doi.org/10.3390/microorganisms11112722 - 7 Nov 2023
Viewed by 2040
Abstract
Campylobacter spp. constitute a significant global threat as a leading cause of foodborne illnesses, with poultry meat as a prominent reservoir for these pathogens. South Korea is known for its diverse poultry consumption habits, and continuous outbreaks make it a matter of concern [...] Read more.
Campylobacter spp. constitute a significant global threat as a leading cause of foodborne illnesses, with poultry meat as a prominent reservoir for these pathogens. South Korea is known for its diverse poultry consumption habits, and continuous outbreaks make it a matter of concern to perform a meta-analysis to identify the primary source of contamination. This systematic review and meta-analysis aimed to assess and compare the prevalence of Campylobacter in various poultry and meat types while also considering the importance of environmental factors in South Korea. The meta-analysis revealed that duck meat exhibited the highest prevalence of Campylobacter, with a pooled estimate of 70.46% (95% CI: 42.80% to 88.38%), followed by chicken meat at a pooled prevalence of 36.17% (95% CI: 26.44% to 47.91%). Additionally, our analysis highlighted the predominance of C. jejuni and C. coli in South Korea. These findings underscore the importance of implementing rigorous food safety measures and establishing robust surveillance programs in the poultry industry to mitigate the risk of Campylobacter-related foodborne illnesses associated with meat consumption in South Korea. Full article
(This article belongs to the Special Issue Microbiology and Food Safety)
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