Frontiers in Microbiology is proud to launch this mini-series of Research Topics for International Day of Awareness of Food Loss and Waste 2022. We aim to raise awareness of such issues and provide new research on possible solutions to tackle global food loss and waste. It is important to reduce food loss and waste to provide improvements to agri-food systems and aid in achieving food security, food safety, improved food quality and nutrition. Reducing food loss and waste also contributes significantly to the reduction of greenhouse gas emissions, as well as pressure on land and water resources.
It is estimated that 17% of the world’s food is wasted at retail and consumption level. This loss of food can be due to products being contaminated with pathogens and spoiled, making them unsuitable for consumption. This is especially the case for high risk food items such as fresh fruit and vegetables, meat, dairy products, seafood and eggs. This Research Topic will highlight advances in controlling food contamination and spoilage through improved detection methods and control of foodborne pathogens; novel and effective disinfection treatments; and improved packaging and storage to reduce the amount of food wasted at this stage in the food industry.
We welcome Original Research, Reviews, Mini Reviews, Perspective, Methods and Opinion articles. Subjects of interest include but are not limited to:
• Methodologies to prevent direct or cross-contamination in the food industry with considerations given to processing, packaging and storage of high risk food products;
• Advances in thermal and non-thermal disinfection methods to prevent spoilage, prolong shelf-life, and ensure safe consumption of food products, without compromising nutritional quality or appearance.
• Evaluating potential cross-contamination routes and contamination of food-contact surfaces for improvement of processing in foodservice facilities. As well as best storage practices to avoid food spoilage.
Explore the other collections within the Fight Against Food Waste series:
Fight Against Food Waste: Tackling Pre-Harvest DiseasesFight Against Food Waste: Turning Food Waste Back Into FoodFight Against Food Waste: Closing the Loop with CompostingFrontiers in Microbiology is proud to launch this mini-series of Research Topics for International Day of Awareness of Food Loss and Waste 2022. We aim to raise awareness of such issues and provide new research on possible solutions to tackle global food loss and waste. It is important to reduce food loss and waste to provide improvements to agri-food systems and aid in achieving food security, food safety, improved food quality and nutrition. Reducing food loss and waste also contributes significantly to the reduction of greenhouse gas emissions, as well as pressure on land and water resources.
It is estimated that 17% of the world’s food is wasted at retail and consumption level. This loss of food can be due to products being contaminated with pathogens and spoiled, making them unsuitable for consumption. This is especially the case for high risk food items such as fresh fruit and vegetables, meat, dairy products, seafood and eggs. This Research Topic will highlight advances in controlling food contamination and spoilage through improved detection methods and control of foodborne pathogens; novel and effective disinfection treatments; and improved packaging and storage to reduce the amount of food wasted at this stage in the food industry.
We welcome Original Research, Reviews, Mini Reviews, Perspective, Methods and Opinion articles. Subjects of interest include but are not limited to:
• Methodologies to prevent direct or cross-contamination in the food industry with considerations given to processing, packaging and storage of high risk food products;
• Advances in thermal and non-thermal disinfection methods to prevent spoilage, prolong shelf-life, and ensure safe consumption of food products, without compromising nutritional quality or appearance.
• Evaluating potential cross-contamination routes and contamination of food-contact surfaces for improvement of processing in foodservice facilities. As well as best storage practices to avoid food spoilage.
Explore the other collections within the Fight Against Food Waste series:
Fight Against Food Waste: Tackling Pre-Harvest DiseasesFight Against Food Waste: Turning Food Waste Back Into FoodFight Against Food Waste: Closing the Loop with Composting