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Innovative Research on the Assessment and Prevention of Food Safety
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Innovative Research on the Assessment and Prevention of Food Safety

A special issue of International Journal of Environmental Research and Public Health (ISSN 1660-4601). This special issue belongs to the section "Global Health".

Deadline for manuscript submissions: closed (31 March 2023) | Viewed by 2823

Special Issue Editors

Prof. Dr. Jin Wang

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Guest Editor
Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China
Interests: food allergy; protein structure analysis; novel food processing techniques; nutrition and human health
Special Issues, Collections and Topics in MDPI journals
Dr. Hongshun Yang

E-Mail Website
Guest Editor
Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore
Interests: food processing; food safety; food safety engineering; food metabolomics; food quality; food spoilage
Special Issues, Collections and Topics in MDPI journals
Dr. Shaokang Wang

E-Mail Website
Guest Editor
School of Public Health, Southeast University, Nanjing 210009, China
Interests: food safety; food contamination; environmental carcinogen; mycotoxins; food toxicology; toxicological evaluation; nutritional toxicology; public health

Special Issue Information

Dear Colleagues,

The crucial role of food safety in public health and economic development is being increasingly acknowledged around the world. Food safety has drawn unprecedented attention due to the global COVID-19 pandemic. The World Health Organization (WHO) has reported that unsafe food containing harmful bacteria, viruses, parasites or chemical substances can cause more than 200 diseases ranging from diarrhea to cancers. USD 110 billion is lost each year in productivity and medical expenses resulting from unsafe food in low- and middle-income countries. Therefore, in order to guarantee food safety and human health, novel techniques for the prevention and assessment of food safety are desperately needed, which encourage us to assemble the latest studies into this Special Issue, entitled “Innovative Research on the Assessment and Prevention of Food Safety”.

This Special Issue calls for innovative technologies or studies applied to the prevention and assessment of food safety, including but not limited to food allergens, toxic compounds (e.g., mycotoxins, plant alkaloids, phycotoxins), pathogenic bacteria, as well as viruses. Authors are invited to submit original and innovative research articles or critical review papers on these topics, showing the potential of novel technologies or strategies to reduce the negative impact of food safety on public health.

We look forward to receiving your contributions.

Prof. Dr. Jin Wang
Dr. Hongshun Yang
Dr. Shaokang Wang
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. International Journal of Environmental Research and Public Health is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2500 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food safety
  • risk assessment
  • novel food technology
  • food allergen
  • toxic compound
  • pathogenic bacterium
  • virus
  • food safety engineering
  • chemical food safety
  • microbial food safety
  • food surveillance

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Further information on MDPI's Special Issue polices can be found here.

Published Papers (1 paper)

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Research

11 pages, 2101 KiB  
Communication
Risk Reduction Assessment of Vibrio parahaemolyticus on Shrimp by a Chinese Eating Habit
by Huan Xu, Jing Liu, Mengqi Yuan, Cuifang Tian, Ting Lin, Jiawen Liu, Olivera Castro Osaris Caridad, Yingjie Pan, Yong Zhao and Zhaohuan Zhang
Int. J. Environ. Res. Public Health 2023, 20(1), 317; https://doi.org/10.3390/ijerph20010317 - 25 Dec 2022
Cited by 3 | Viewed by 1904
Abstract
In China, a traditional perspective recommended that consuming seafood should be mixed or matched with vinegar, because people thought this traditional Chinese eating habit could reduce the risk of pathogenic microorganism infection, such as Vibrio parahaemolyticus induced diarrhea. However, this empirical viewpoint has [...] Read more.
In China, a traditional perspective recommended that consuming seafood should be mixed or matched with vinegar, because people thought this traditional Chinese eating habit could reduce the risk of pathogenic microorganism infection, such as Vibrio parahaemolyticus induced diarrhea. However, this empirical viewpoint has not yet been evaluated scientifically. This study conducted a simplified quantitative microbiological risk assessment (QMRA) model, which was employed to estimate the risk reduction of V. parahaemolyticus on ready-to-eat (RTE) shrimp by consuming with vinegars (white vinegar, aromatic vinegar, or mature vinegar). Results showed the reduction of V. parahaemolyticus density on RTE shrimp after consuming with white vinegar, aromatic vinegar and mature vinegar was respectively 0.9953 log CFU/g (90% confidence interval 0.23 to 1.76), 0.7018 log CFU/g (90% confidence interval 0.3430 to 1.060) and 0.6538 log CFU/g (90% confidence interval 0.346 to 0.9620). The infection risk of V. parahaemolyticus per meal in this QMRA model was quantified by a mean of 0.1250 with the standard deviation of 0.2437. After consuming with white vinegar, aromatic vinegar, and mature vinegar, the mean infection risk of V. parahaemolyticus on shrimp decreased to 0.0478, 0.0652, and 0.0686. The QMRA scenarios indicated significant reductions in infection risk when eating RTE shrimp by the Chinese eating habit (consuming with vinegar). This good eating habit should be recommended to promote the spread of around the world. Full article
(This article belongs to the Special Issue Innovative Research on the Assessment and Prevention of Food Safety)
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