Illnesses and deaths caused by foodborne pathogens continue to occur. Antibiotic use in human and agricultural industries has led to the widespread dissemination of resistant bacteria to antimicrobials. Consequently, millions of infections associated with foodborne pathogens and antimicrobial-resistant (AMR) bacteria affect the well-being of humans and animals globally. In addition, with the onset of the COVID-19 pandemic, the sale of food products via different venues, including small and independent local food outlets and direct marketing (i.e., the internet), has increased. Studies indicated that products handled by small-scale processors are generally unregulated, are subjected to self-prescribed handling and sanitation practices procedures, and, therefore, may have reduced perishable food quality and safety potential. However, a review of published literature reveals the deficiency of assessment data on the food quality and safety implications associated with different sales venues.
Due to the potential differences in handling and manufacturing practices (i.e., application of antimicrobials), food quality and safety associated with marketing venues (i.e., corner markets, street vendors, internet, and large chain supermarkets) are of interest. Globally, this is a minimally or rarely regulated marketing strategy whose food safety and quality risks to consumers have not fully been studied. Additionally, there has been controversy over a known assumption that commodities with the presence of hygiene indicator bacteria (i.e., fecal coliforms or E. coli) indicate a possible presence of harmful, disease-causing microorganisms.
The goal of this research topic is to collect assessment data and findings of the issues mentioned above to address knowledge gaps of unique food quality and safety challenges associated with different types/sizes of food producers and processors. We welcome submissions on the following themes, but not limited to:
• The assessment of microbiological safety and quality associated with food products obtained via different marketing venues and scales
• Research on processes to improve safety and quality of food products sold in these venues
• Development and dissemination of food safety and hygiene awareness training and educational programs for stakeholders (i.e., producers, processors, vendors, store managers, and consumers)
• Research contributing to the level of awareness by food producers and consumers for judicious and careful use of antimicrobials in human and agricultural practices
• Research designed to increase knowledge of microbial ecology of foodborne pathogens with regard to the routes of contamination and dissemination as well as the prevalence and patterns/types of AMR and their virulence factors
Illnesses and deaths caused by foodborne pathogens continue to occur. Antibiotic use in human and agricultural industries has led to the widespread dissemination of resistant bacteria to antimicrobials. Consequently, millions of infections associated with foodborne pathogens and antimicrobial-resistant (AMR) bacteria affect the well-being of humans and animals globally. In addition, with the onset of the COVID-19 pandemic, the sale of food products via different venues, including small and independent local food outlets and direct marketing (i.e., the internet), has increased. Studies indicated that products handled by small-scale processors are generally unregulated, are subjected to self-prescribed handling and sanitation practices procedures, and, therefore, may have reduced perishable food quality and safety potential. However, a review of published literature reveals the deficiency of assessment data on the food quality and safety implications associated with different sales venues.
Due to the potential differences in handling and manufacturing practices (i.e., application of antimicrobials), food quality and safety associated with marketing venues (i.e., corner markets, street vendors, internet, and large chain supermarkets) are of interest. Globally, this is a minimally or rarely regulated marketing strategy whose food safety and quality risks to consumers have not fully been studied. Additionally, there has been controversy over a known assumption that commodities with the presence of hygiene indicator bacteria (i.e., fecal coliforms or E. coli) indicate a possible presence of harmful, disease-causing microorganisms.
The goal of this research topic is to collect assessment data and findings of the issues mentioned above to address knowledge gaps of unique food quality and safety challenges associated with different types/sizes of food producers and processors. We welcome submissions on the following themes, but not limited to:
• The assessment of microbiological safety and quality associated with food products obtained via different marketing venues and scales
• Research on processes to improve safety and quality of food products sold in these venues
• Development and dissemination of food safety and hygiene awareness training and educational programs for stakeholders (i.e., producers, processors, vendors, store managers, and consumers)
• Research contributing to the level of awareness by food producers and consumers for judicious and careful use of antimicrobials in human and agricultural practices
• Research designed to increase knowledge of microbial ecology of foodborne pathogens with regard to the routes of contamination and dissemination as well as the prevalence and patterns/types of AMR and their virulence factors
