The field of infant nutrition is critical for ensuring the healthy development and growth of infants during their formative years. Despite the stringent standards set for infant formula and baby foods, there remain significant challenges in maintaining microbiological safety and chemical purity. Current research highlights the persistent risks posed by microbial and chemical contaminants, which can compromise the safety and quality of these essential products. Recent studies have identified various spoilage and pathogenic microorganisms, as well as chemical contaminants such as mycotoxins, pesticides, and residues from veterinary drugs, that can infiltrate the production process. While advancements in detection and mitigation techniques have been made, gaps still exist in fully understanding and controlling these risks. This underscores the need for ongoing research to address these challenges comprehensively and ensure the highest safety standards for infant nutrition.

This research topic aims to explore the multifaceted challenges associated with ensuring the microbiological safety and chemical purity of infant formula and baby foods. The primary objectives include identifying the sources and types of microbial and chemical contaminants, evaluating current prevention and mitigation practices, and assessing the effectiveness of existing regulations. Specific questions to be addressed include: What are the most common contaminants found in infant formula and baby foods? How effective are current processing techniques in eliminating these contaminants? What regulatory measures are in place, and how can they be improved to enhance safety?

To gather further insights into the complexities of ensuring safe infant formula and baby food, we welcome articles addressing, but not limited to, the following themes:

• Microbial contamination: Types of spoilage and pathogenic microorganisms, sources of contamination, and prevention and control measures
• Mycotoxins: Sources, detection methods, and mitigation strategies
• Thermal and non-thermal processing contaminants: Techniques such as high-pressure processing, ultrasound, •
PEF, and irradiation, along with associated challenges and risk minimization
• Environmental contaminants
• Pesticides and veterinary drug residues
• Food additives
• Migrants from packaging materials: Impact on safety and quality
• Functionality of baby food components: Nutritional and sensory characteristics, and ingredient interactions during processing

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Frontiers in Nutrition

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