Journal of Food Science & Technology
Call Us: +1 6469050407
  editor@siftdesk.org Sign In | Register
  • Home
  • About Us
  • Journals
  • Guidelines
    • Author Guidelines
    • Editor Guidelines
    • Reviewer Guidelines
  • Policies
    • Publication Ethics
    • Peer Review
    • Open Access
    • Terms & Conditions
Logo
  • Journal Home
  • Special Issue Topics
  • Article In Press
  • Current Issue
  • Archive
  • Submit Manuscript
  • Editorial Members
  • Indexing Archive
  • Processing Fee

© 2010 - 2020 Copyright Sift Desk Journals. All Rights Reserved

profile

Journal of Food Science & Technology

Journal of Food Science & Technology(JFST)

ISSN: 2472-6419

Impact Factor: 1.130

Foodborne Pathogens: Hygiene and Safety

Submit Manuscript on this topic
Indexed Articles

Description

Microbial contamination of food can be due to raw materials which are naturally contaminated by microorganisms originating from air, water, soil, and animal/human carriers, or linked to food processing and work environment. Deficient handling and manufacturing practices can contribute to an increase in the presence of microbial indicators of lack of hygiene and sanitation. Improper food production procedures can induce microbial proliferation, biofilm formation and cross-contamination with consequences on both microbiological safety and quality of food. These phenomena can lead to a reduction of shelf-life up to food spoilage, or spread foodborne pathogens. The most common pathogens causing foodborne diseases in humans belong to the genera Salmonella, Campylobacter, Vibrio, Clostridium, besides of some specific species such as Listeria monocytogenes, Bacillus cereus, Yersinia enterocolitica, Escherichia coli etc.

The foodborne outbreaks that have occurred in the last decades highlighted the importance of the development and implementation of preventive measures and programs aiming at ensuring food safety on one hand and constituting a common basis for the hygienic production of food on the other hand. In particular, a farm to fork approach has been applied in all sectors of the food production chain to improve hygiene and reduce all potential biological hazards.

The HACCP system represents a valid instrument to help food business operators in some intervention strategies and food safety programs and is supported by good manufacturing and hygiene practices (GMP and GHP), as well as by specific provisions for each line production, processing and product composition. Every manager in the food industry is recommended to implement a specific food safety plan based on available regulatory guidelines and standards such as hygiene legislation and good practices program.

Food regulation is designed to protect human health, harmonize the food trade within and between countries, and increase their economic well-being. The European legislation set microbiological criteria for certain microorganisms in foodstuffs together with the implementing rules to be complied with by food business operators.

According to Commission Regulation (EC) No 2073/2005 and subsequent amendments a microbiological criterion is considered a food safety criterion when it defines the acceptability of food placed on the market, while it is named process hygiene criterion when it indicates the acceptability of the production process. In this last case it represents an indicative contamination value above which improvements in production hygiene are required. Also the US Public Health Service provided a uniform system of recommendations addressing the food safety and safeguarding public health.

This Research Topic focuses on important problems with regards to the potential pathogens presence in food as well as their toxins/metabolites, resistance to antibiotics or sanitizers and virulence characteristics. Climate change, food travel for longer distances, and multi-ethnic societies can lead to emerging problems linked to food consumption. Nowadays there is a growing demand for food safety information. For this reason the adaptation of global educational programs could represent a starting point to prevent and avoid adverse events for all consumers with particular attention to susceptible populations, for instance infant, elderly and immune compromised people. Governments, food industry and consumer organizations are all involved in this strategic work to assure public health.

Keywords

Food safety, Hygiene, Pathogens, Biofilm, Foodborne disease


Journal Archive

Volume: 6 Issue: 1 Volume: 5 Issue: 7 Volume: 5 Issue: 6 Volume: 5 Issue: 5 Volume: 5 Issue: 4 Volume: 5 Issue: 3 Volume: 5 Issue: 2 Volume: 5 Issue: 1 Volume: 4 Issue: 9 Volume: 4 Issue: 8 Volume: 4 Issue: 7 Volume: 4 Issue: 6 Volume: 4 Issue: 5 Volume: 4 Issue: 4 Volume: 4 Issue: 3 Volume: 4 Issue: 2 Volume: 4 Issue: 1 Volume: 3 Issue: 6 Volume: 3 Issue: 5 Volume: 3 Issue: 4 Volume: 3 Issue: 3 Volume: 3 Issue: 2 Volume: 3 Issue: 1 Volume: 2 Issue: 2 Volume: 2 Issue: 1 Volume: 1 Issue: 4 Volume: 1 Issue: 3 Volume: 1 Issue: 2 Volume: 1 Issue: 1

Journal Recent Articles

By Che Henry Ngwa
Milk Cereal Drink Feeding Practices: A Descriptive Study Among Swedish Cohort of the IDEFICS Family Study.
By Ting Ding
Quorum sensing inhibitory effects of vanillin on the biofilm formation of Pseudomonas fluorescens P07 by transcriptome analysis
By Emilia Ferrer
Emerging mycotoxins in botanicals: benefit and risk
By Limin Wang
Extracellular production of Streptomyces ladakanum transglutaminase in a food-grade strain, Bacillus subtilis
By Clement Momoh Owoicho
Textural Properties and Cooking Quality Characteristics of Noodles Prepared from Blends of Broken Rice (Oryza sativa), African Yam Bean (Sphenostylis stenoca
By Caroline Isabel Kothe
Silver implantation on AISI 304 stainless steel surface using low-energy doses and the antimicrobial effect against Salmonella Enteritidis and Listeria monoc
By Yunbin Jiang
Production area and harvest date influence superficial scald incidence and ultra-structure of 'Suli' pear skin during long term storage
By Ma Ling
The impact of uric acid treatment on mitochlondria morphology and function in a steatosis model of L-02 cells
By Jin Chengyu
Cloning and Purification of Ornithine Transcarbamoylase from Lactobacillus brevis and Its Application on Regulating Ethyl Carbamate Formation in Chinese rice wine
By Uzoukwu Anthonia.E
Impact of Source of yeast on Volatile Composition and Sensory Properties of Samanea saman ( Rain tree) Wine
By SHAMSHER ALI
Osmotic Dehydration and Assessment of Quality Attributes of Seasonal Vegetable Crops: Carrot and Beetroot Cubes
By NGOY BULAYA EMMANUEL
NUTRITIONAL VALUE OF MASO31 RECIPE AND COMPLEMENTARY FEEDING ACCORDING TO THE WHO RECOMMENDATIONS IN KATANGA, DEMOCRATIC REPUBLIC OF THE CONGO
By Fatemeh Ghorbani
The Inhibitory Effects of Nucleosides, Nicotinamide Adenine Dinucleotide, Adenosine 5'-Triphosphate, Inosine, Nicotinamide Riboside and Nicotinamide Mononucleotide Agains
By Baoshan Wang
Large-scale integrated evaluation of salt tolerance in japonica rice at the germination stage
By Zhenmin Hu
Characteristics of Keemun black tea, dark tea and green tea processed from C. sinensis var. Zhuye

Helpful Links

  • Publication Ethics
  • Peer Review
  • Open Access
  • Author Guidelines
  • Editor Guidelines
  • Reviewer Guidelines
  • Terms & Conditions

CONTACT US

Sift Desk Journals,
80 Maiden Lane,
Floor Water Street Corridor,
New York, NY 10038
Call Us: +1 6469050407
info@siftdesk.org
editor@siftdesk.org

JOURNALS LINKS

  • Food Science
  • Environmental Studies
  • Computational Chemistry
  • Chemical Engineering
  • Anesthesia & Surgery
  • Cellular & Molecular Physiology
  • Plant Science
  • Aquaculture & Fish Science
  • Nano Technology & Materials Science
  • Allergy & Immunology

Recent Articles Indexed

  • A Selectivity Filter Gate Controls Voltage-Gated Calcium Channel Calcium-Dependent Inactivation.
  • Axonogenesis Is Coordinated by Neuron-Specific Alternative Splicing Programming and Splicing Regulator PTBP2.
  • Axonogenesis Is Coordinated by Neuron-Specific Alternative Splicing Programming and Splicing Regulator PTBP2.
  • Association between speed of sound of calcaneal bone assessed by quantitative ultrasound and sarcopenia in a general older adult population: A cross-sectional study.
  • Association between speed of sound of calcaneal bone assessed by quantitative ultrasound and sarcopenia in a general older adult population: A cross-sectional study.
  • Association between speed of sound of calcaneal bone assessed by quantitative ultrasound and sarcopenia in a general older adult population: A cross-sectional study.

QUICK CONTACT

Sift Desk Journals