Interventions for food safety have conventionally relied on chemical preservatives or thermal processing. However, over the years, consumers have become less inclined to use chemical preservatives. At the same time, critiques of thermal processing argue that the use of heat compromises the nutritional and organoleptic properties of food. Hence there has been an advent in research on alternative food safety interventions, many of which are based on either natural additives or nonthermal principles. This Research Topic aims to cover state-of-the-art research in such novel food safety intervention methods.
Research on nonthermal interventions such as high-pressure processing and pulsed electric fields can be conducted to demonstrate their suitability as alternatives to thermal processing. Similarly, the efficacy and safety of clean-label alternatives can be established through controlled studies to develop their application as consumer-friendly food ingredients. Studies on related topics such as adaptation and stress response to novel interventions can further our understanding of the efficacy of these interventions. Finally, mathematical and statistical approaches, such as the application of deep learning and artificial intelligence (AI) can enable timely execution of these interventions, thus strengthening food safety.
We are interested in original research articles, review articles, review letters, and short commentaries that advance our appreciation of novel food safety interventions. Specific topics include, but are not limited to:
1. Nonthermal intervention technologies: Proof-of-concept studies on the application of nonthermal interventions for achieving food safety outcomes.
2. Clean label additives: Research that demonstrates the efficacy and safety of clean label alternatives to conventionally used ‘chemical’ preservatives.
3. Antimicrobial resistance and stress response: Studies shedding light on microbial stress response and adaptation to novel intervention methods.
Interventions for food safety have conventionally relied on chemical preservatives or thermal processing. However, over the years, consumers have become less inclined to use chemical preservatives. At the same time, critiques of thermal processing argue that the use of heat compromises the nutritional and organoleptic properties of food. Hence there has been an advent in research on alternative food safety interventions, many of which are based on either natural additives or nonthermal principles. This Research Topic aims to cover state-of-the-art research in such novel food safety intervention methods.
Research on nonthermal interventions such as high-pressure processing and pulsed electric fields can be conducted to demonstrate their suitability as alternatives to thermal processing. Similarly, the efficacy and safety of clean-label alternatives can be established through controlled studies to develop their application as consumer-friendly food ingredients. Studies on related topics such as adaptation and stress response to novel interventions can further our understanding of the efficacy of these interventions. Finally, mathematical and statistical approaches, such as the application of deep learning and artificial intelligence (AI) can enable timely execution of these interventions, thus strengthening food safety.
We are interested in original research articles, review articles, review letters, and short commentaries that advance our appreciation of novel food safety interventions. Specific topics include, but are not limited to:
1. Nonthermal intervention technologies: Proof-of-concept studies on the application of nonthermal interventions for achieving food safety outcomes.
2. Clean label additives: Research that demonstrates the efficacy and safety of clean label alternatives to conventionally used ‘chemical’ preservatives.
3. Antimicrobial resistance and stress response: Studies shedding light on microbial stress response and adaptation to novel intervention methods.
