Dear Colleagues,

Ensuring food safety and microbiological quality is crucial for promoting public health and preventing the spread of foodborne illnesses. Advances in food science and technology have led to improved food safety protocols and reduced incidence of foodborne illnesses.

In this section collection, we will bring together the latest research on food safety and microbiology, including emerging technologies and innovative approaches. We invite contributions that address the various aspects of food safety, including foodborne pathogens, food contamination, and food processing technologies.

First, we will explore the latest research on foodborne pathogens, including antimicrobial resistance. This could include new methods for detection, identification, and quantification of antimicrobial-resistant pathogens in food products. We are particularly interested in contributions that focus on emerging resistance mechanisms and the impact of antimicrobial use in food production on the development of resistance.

Next, we will turn our attention to the use of nanotechnology to improve food safety and quality. We are interested in research that explores the effectiveness of nanoparticles for controlling microbial growth, as antimicrobial agents or to enhance the delivery of bioactive compounds in food products.

Finally, we will examine the latest advancements in food processing technologies that are specifically designed to ensure food safety. We welcome contributions that explore the use of new technologies, such as high-pressure processing, pulsed electric fields, cold plasma and ultrasound for enhancing food safety and microbial control.

This section collection provides a comprehensive overview of the latest research on food safety and microbiology. We welcome contributions from researchers, scientists, and experts to share their insights and latest research findings.

We look forward to receiving your contributions.

Dr. Amal Ben Hassena

Section Editors