Dear Colleagues,

We are pleased to invite you to contribute to the section “Food Safety”. 

People all over the world often get sick from the food they eat every day. This sickness, called foodborne disease, is caused by dangerous microorganisms and/or toxins. Foodborne diseases affect both developing and developed countries and affect the elderly, and children causing strain on the health system. With more people traveling, and food supply chains increasingly becoming global, foodborne diseases, like other diseases, have the potential to spread widely. Food safety is the assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. In other words, food safety is related to producing, handling, storing, and preparing food in a manner that prevents infections or diseases and retains enough nutrients for a healthy diet. Also, food safety is the most critically important component of food quality. So, a section collection containing subjects regarding fundamental hazard types, food contaminants such as mycotoxins and heavy metals, risk assessment, food decontamination, food quality, and main food safety management methods will be useful for students and searchers interested in this field.

Therefore, we are interested in the collective research articles and reviews in the framework of food safety and its relative subjects, such as food quality. You may share this invitation with your team members and colleagues; student co-authors are most welcome. 

We look forward to receiving your contributions.

Leading Section Editor:

Dr.  Alaleh Zoghi

Support Section Editors:

Dr.Mohammad Mohsenzadeh

Dr. Basri Omac 

Prof. Razzagh Mahmudi