About this Research Topic
The transmission of microorganisms through food is a major worldwide health issue. Unsafe food contributes to global health crises and endangers the health of every individual on the planet, especially vulnerable populations such as children, pregnant women, and immunocompromised people.
According to World Health Organization research, the number of people falling ill from foodborne infections has increased even in developed countries like the United States and Japan. Over 600 million people worldwide become sick from contaminated food and water each year. Moreover, multiple risk factors endanger people whenever they eat out, contributing to the spread of potentially dangerous foodborne pathogens. Food safety and public health depend on identifying and addressing the underlying causes of potential risks. Furthermore, the economic burden of foodborne diseases on individuals and governments for the upkeep and treatment of illnesses from foodborne diseases will be reduced, allowing for the creation of infrastructure for public benefit. The general principles of food safety require every business operator along the food chain to maintain food safety. The essential obligations of food handling businesses are safety, responsibility, traceability, transparency, emergency prevention, and cooperation with relevant authorities to reduce risks to food safety.
Retail stores have fresh or cooked meals on the premises, so they must adhere to the same food safety regulations as restaurants and other food service establishments. Potential food hazards can be introduced by store surfaces and equipment. Raw eggs, meat, and seafood are routinely exposed to store surfaces, grocery carts, and portable baskets at retail stores and restaurants. These raw foods contain pathogenic bacteria, such as Campylobacter spp., Shiga toxin-producing E. coli, Salmonella, Listeria monocytogenes, Staphylococcus, and Bacillus. Contaminated food products can cross-contaminate trolleys, portable baskets, store shelves, displays, counters, registers, customers, and food and spread pathogens. Any of these scenarios may generate an endless cross-contamination cycle between food, humans, and contaminated trolleys and baskets.
This Research Topic addresses microbial food safety in retail stores and restaurants, gaps, assessment, interventions, and solutions. Comparing the presence and abundance of indicator microorganisms in food settings is crucial. This knowledge can be used in several ways, including the creation of policies and the implementation of preventative measures that will help reduce the likelihood of foodborne disease among retail stores and restaurants.
We encourage submissions of Original Research, Review, Methods and Opinion articles on different aspects of food microbiology and safety in retail stores and restaurants, including but not limited to: raw and processed foods; equipment and utensils or shelf surfaces; food counters and displays; water; personnel hygiene; and food waste management. This Research Topic will provide an in-depth update on the latest progress in food safety of retail and restaurants, making it essential for every food scientist.
This Research Topic was coordinated by Dr. Zahra H. Mohammad at University of Houston. Her research interests focus on detecting pathogens in food-related environments and how to prevent and control their potential threat using conventional and modern intervention technologies and nanotechnology. We would also like to thank Dr. Faizan Ahmad and Dr. Barinderjit Singh for their assistance.
According to World Health Organization research, the number of people falling ill from foodborne infections has increased even in developed countries like the United States and Japan. Over 600 million people worldwide become sick from contaminated food and water each year. Moreover, multiple risk factors endanger people whenever they eat out, contributing to the spread of potentially dangerous foodborne pathogens. Food safety and public health depend on identifying and addressing the underlying causes of potential risks. Furthermore, the economic burden of foodborne diseases on individuals and governments for the upkeep and treatment of illnesses from foodborne diseases will be reduced, allowing for the creation of infrastructure for public benefit. The general principles of food safety require every business operator along the food chain to maintain food safety. The essential obligations of food handling businesses are safety, responsibility, traceability, transparency, emergency prevention, and cooperation with relevant authorities to reduce risks to food safety.
Retail stores have fresh or cooked meals on the premises, so they must adhere to the same food safety regulations as restaurants and other food service establishments. Potential food hazards can be introduced by store surfaces and equipment. Raw eggs, meat, and seafood are routinely exposed to store surfaces, grocery carts, and portable baskets at retail stores and restaurants. These raw foods contain pathogenic bacteria, such as Campylobacter spp., Shiga toxin-producing E. coli, Salmonella, Listeria monocytogenes, Staphylococcus, and Bacillus. Contaminated food products can cross-contaminate trolleys, portable baskets, store shelves, displays, counters, registers, customers, and food and spread pathogens. Any of these scenarios may generate an endless cross-contamination cycle between food, humans, and contaminated trolleys and baskets.
This Research Topic addresses microbial food safety in retail stores and restaurants, gaps, assessment, interventions, and solutions. Comparing the presence and abundance of indicator microorganisms in food settings is crucial. This knowledge can be used in several ways, including the creation of policies and the implementation of preventative measures that will help reduce the likelihood of foodborne disease among retail stores and restaurants.
We encourage submissions of Original Research, Review, Methods and Opinion articles on different aspects of food microbiology and safety in retail stores and restaurants, including but not limited to: raw and processed foods; equipment and utensils or shelf surfaces; food counters and displays; water; personnel hygiene; and food waste management. This Research Topic will provide an in-depth update on the latest progress in food safety of retail and restaurants, making it essential for every food scientist.
This Research Topic was coordinated by Dr. Zahra H. Mohammad at University of Houston. Her research interests focus on detecting pathogens in food-related environments and how to prevent and control their potential threat using conventional and modern intervention technologies and nanotechnology. We would also like to thank Dr. Faizan Ahmad and Dr. Barinderjit Singh for their assistance.
Keywords: Microbiology, Food Safety, Retail stores, Restaurants, Supermarket, Pathogens, Antimicrobial Resistance
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
