Journal of Food Science & Technology
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Journal of Food Science & Technology

Journal of Food Science & Technology(JFST)

ISSN: 2472-6419

Impact Factor: 1.265

Microbial food safety along the dairy chain

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Description

The dairy chain is an integral part of global food supply, with dairy food products a staple component of recommended healthy diets. The dairy food chain from production through to the consumer is complex, with various opportunities for microbial contamination of ingredients or food product, and as such interventions are key to preventing or controlling such contamination. Dairy foods often include a microbial control step in their production such as pasteurization, but in some cases may not, as with raw milk cheeses. Microbial contamination may lead to a deterioration in food quality due to spoilage organisms, or may become a health risk to consumers should the contaminant be a pathogenic microorganism. As such food safety and food production are intrinsically linked.
This Research Topic welcomes submissions on issues relating to the microbiological integrity of the dairy food chain, such as the ecology of pathogenic and spoilage organisms through the dairy farm to fork paradigm, genomic analysis of these contaminants, their behaviour/survival through this stream, and novel strategies for their control.



Journal Archive

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 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
By Agustin Lopez Munguia
An Extended Taxonomic Profile and Metabolic Potential Analysis of Pulque Microbial Community Using Metagenomics
By Xiaolong Huang
Putative Allergens Identified in Mango (Mangifera indica Linn) Leaf and Fruit with Transcriptome Analysis
By Njoya Amadou
Assessment of physicochemical, microbial and sensory properties of whey wine coloured with beet roots and carrots
By RUI ZHANG
The Research Progress of Preservatives against Mildew and Corrosion in Aquatic
By MARTY Jean Louis
Phenolic Composition, Antioxidant Capacity and Antiproliferative Activity of Ten Exotic Amazonian fruit
By Samuel Ayobami Adeyemi
Evaluation of Intermittent Solar Drying with Seasonal Variation on the Quality of Dried Cocoa Beans
By Adeoye Babatunde Kazeem
Production and Evaluation of a Protein-Enriched Meal from Composite Flour of Cassava, Rice and Soybean
By Haiying Cai
Effects of long-term dietary glycerol monolaurate supplementation on productivity, egg quality, intestinal mucosal morphology and serum parameters of laying hens
By Ana Lucia Fachin
The molecular and analytical methods reveal aflatoxin B1-producing Aspergillus flavus isolated from ready-to-eat peanut samples are resistant to the antifungal a
By Qingguo Wang
Genome-wide characterization of Rice Black Streaked Dwarf Virus-responsive genes in rice
By Felix Akharume
Recent Progress on Osmo-convective Dehydration of Fruits
By Xiaoyu Luo
Microencapsulation of oregano (Origanum vulgare L.), rosemary (Rosmarinus officinalis L.) and sage (Salvia officinalis L.) essential oils in β-lactoglobulin
By Shahid Ali Khan
Obliging Tactics to Mitigate the Intricate Problem of Aflatoxin Contamination in Peanut: A Review

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