|BARI, MD. LATIFUL - University Of Dhaka|
|GRUMEZESCU, ALEXANDRU - Polytechnic University Of Bucharest|
|DEY, GARGI - Kitami Institute Of Technology|
|MIYAJI, TATSURO - Shizuoka University|
Submitted to: Journal of Food Quality
Publication Type: Other
Publication Acceptance Date: 8/25/2017
Publication Date: 9/24/2017
Citation: Bari, M., Grumezescu, A., Ukuku, D.O., Dey, G., Miyaji, T. 2017. Guest editorial, special issue on new food processing technologies and food safety. Journal of Food Quality. doi:10.1155/2017/3535917.
Technical Abstract: The microflora of foods is very significant to food producers, processors and consumers and the food manufacturers including distributors are responding to consumers’ demand for food products that are safe, fresher and convenient for use. In some cases foods may be improperly processed and/or contaminated with spoilage bacteria or human bacterial pathogens. Consumers’ demand for fresh, healthy nutritious foods has triggered food industries to look for alternative technologies that can produce higher quality food, ensure safety, and reasonable cost for the consumer and at the same time improve food safety by reducing or eliminating foodborne bacterial pathogens. In this editorial, several processing intervention technologies were discussed and knowledge of the levels of bacteria in food systems before and after processing, as well as the impact of storage time and temperature on microbial populations were presented. We believe that the information presented herein should provide guidance to the food industry, regulatory agencies and consumers in implementing good manufacturing practices (GMP) to ensure microbial food safety of processed foods.