Critical- and high-priority pathogens in the food chain are those microorganisms that pose significant risks to public health when present in food. These pathogens can cause severe illnesses, including foodborne diseases, which may lead to hospitalization, long-term health consequences, or even death. Identifying and managing these pathogens is crucial for ensuring food safety.
This Research Topic aims to investigate the prevalence, distribution, and impact of critical pathogens in the global food chain, focusing on high-priority microorganisms such as Salmonella, Escherichia coli, Listeria monocytogenes, Campylobacter, Norovirus, Clostridium botulinum, and Staphylococcus aureus. The study will explore the various sources of contamination, transmission routes, and contributing factors that lead to the presence of these pathogens in food products. Furthermore, the collection will evaluate current food safety measures, including regulatory standards, industry practices, and technological advancements aimed at detecting, preventing, and controlling these pathogens along the food supply chain. Special attention will be given to emerging trends, challenges, and opportunities in mitigating the risks posed by critical pathogens to public health and food security. The findings of this research will provide valuable insights for policymakers, food industry stakeholders, and public health authorities to develop evidence-based strategies for enhancing food safety and reducing the burden of foodborne illnesses globally.
The scope of this Research Topic includes, but is not limited to, the following themes:
• Epidemiology and prevalence of critical pathogens in different regions and food products.
• Identification of sources and transmission routes of pathogens along the food supply chain.
• Evaluation of factors influencing pathogen contamination, such as agricultural practices, food processing techniques, and storage conditions.
• Assessment of the impact of critical pathogens on public health, including the burden of foodborne illnesses, economic costs, and societal implications.
• Analysis of current food safety regulations, standards, and enforcement mechanisms at local, national, and international levels.
• Review of technological innovations and analytical methods for detecting, monitoring, and controlling critical pathogens in food products.
Critical- and high-priority pathogens in the food chain are those microorganisms that pose significant risks to public health when present in food. These pathogens can cause severe illnesses, including foodborne diseases, which may lead to hospitalization, long-term health consequences, or even death. Identifying and managing these pathogens is crucial for ensuring food safety.
This Research Topic aims to investigate the prevalence, distribution, and impact of critical pathogens in the global food chain, focusing on high-priority microorganisms such as Salmonella, Escherichia coli, Listeria monocytogenes, Campylobacter, Norovirus, Clostridium botulinum, and Staphylococcus aureus. The study will explore the various sources of contamination, transmission routes, and contributing factors that lead to the presence of these pathogens in food products. Furthermore, the collection will evaluate current food safety measures, including regulatory standards, industry practices, and technological advancements aimed at detecting, preventing, and controlling these pathogens along the food supply chain. Special attention will be given to emerging trends, challenges, and opportunities in mitigating the risks posed by critical pathogens to public health and food security. The findings of this research will provide valuable insights for policymakers, food industry stakeholders, and public health authorities to develop evidence-based strategies for enhancing food safety and reducing the burden of foodborne illnesses globally.
The scope of this Research Topic includes, but is not limited to, the following themes:
• Epidemiology and prevalence of critical pathogens in different regions and food products.
• Identification of sources and transmission routes of pathogens along the food supply chain.
• Evaluation of factors influencing pathogen contamination, such as agricultural practices, food processing techniques, and storage conditions.
• Assessment of the impact of critical pathogens on public health, including the burden of foodborne illnesses, economic costs, and societal implications.
• Analysis of current food safety regulations, standards, and enforcement mechanisms at local, national, and international levels.
• Review of technological innovations and analytical methods for detecting, monitoring, and controlling critical pathogens in food products.