Food-borne pathogens bring economic losses to the food industry and seriously harm consumers' health. The study on prevalence and control measures of food-borne pathogens can help us eliminate the above problems. First, revealing the prevalence of food-borne pathogens in different foods can help us carry out early epidemiological warnings. At the same time, a comprehensive analysis of bacterial community characterization is the key to formulating more targeted prevention and control measures. In addition to strict sanitation management, chemical preservatives and antibiotic treatments are the most common methods of suppressing the pathogen. However, chemical preservatives pose a potential health risk to humans, and the long-term use of antibiotics may lead to the emergence of multidrug-resistant strains of bacteria, so new methods based on the characterisation of flora are needed to reduce the risk of food-borne pathogens.
In this research topic, our goal is to solve the following problems:
(1) How about the prevalence of main food-borne pathogenic bacteria in various foods? What are the characteristics of these isolates from different sources? Whether there are strains with solid environmental tolerance. Can the dominant phenotype or genotype be revealed so that the most likely contamination pathway can be traced?
(2) To provide feasible methods to reduce the contamination of food-borne pathogenic bacteria. What are the antibacterial activities and mechanisms of these methods? Whether it can be effectively applied in the antibacterial food or production environment.
(3) To summarize the current prevalence and control measures of food-borne pathogens in food, or implement feasible new programs, to better guide the prevention and control of food-borne pathogens.
This research topic is to assemble original research articles and reviews addressing the questions related to the prevalence and control measures of food-borne pathogens:
(1) Prevalence and characterization of food-borne pathogens in various foods, including contamination investigation, molecular and biochemical typing of isolates, biofilm formation capacity, antibiotic susceptibility, etc.
(2) New ways to inactivate food-borne pathogens, such as physical and chemical methods, evaluation of antibacterial effect, and study of antibacterial mechanism.
(3) Other reviews or new recommendations based on practice can contribute to the traceability, prevention, and control of food-borne pathogens.
Food-borne pathogens bring economic losses to the food industry and seriously harm consumers' health. The study on prevalence and control measures of food-borne pathogens can help us eliminate the above problems. First, revealing the prevalence of food-borne pathogens in different foods can help us carry out early epidemiological warnings. At the same time, a comprehensive analysis of bacterial community characterization is the key to formulating more targeted prevention and control measures. In addition to strict sanitation management, chemical preservatives and antibiotic treatments are the most common methods of suppressing the pathogen. However, chemical preservatives pose a potential health risk to humans, and the long-term use of antibiotics may lead to the emergence of multidrug-resistant strains of bacteria, so new methods based on the characterisation of flora are needed to reduce the risk of food-borne pathogens.
In this research topic, our goal is to solve the following problems:
(1) How about the prevalence of main food-borne pathogenic bacteria in various foods? What are the characteristics of these isolates from different sources? Whether there are strains with solid environmental tolerance. Can the dominant phenotype or genotype be revealed so that the most likely contamination pathway can be traced?
(2) To provide feasible methods to reduce the contamination of food-borne pathogenic bacteria. What are the antibacterial activities and mechanisms of these methods? Whether it can be effectively applied in the antibacterial food or production environment.
(3) To summarize the current prevalence and control measures of food-borne pathogens in food, or implement feasible new programs, to better guide the prevention and control of food-borne pathogens.
This research topic is to assemble original research articles and reviews addressing the questions related to the prevalence and control measures of food-borne pathogens:
(1) Prevalence and characterization of food-borne pathogens in various foods, including contamination investigation, molecular and biochemical typing of isolates, biofilm formation capacity, antibiotic susceptibility, etc.
(2) New ways to inactivate food-borne pathogens, such as physical and chemical methods, evaluation of antibacterial effect, and study of antibacterial mechanism.
(3) Other reviews or new recommendations based on practice can contribute to the traceability, prevention, and control of food-borne pathogens.