New Food Processing Technologies and Food Safety

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 of minimally processed foods, should provide guidance to the food industry, regulatory agencies, and consumers in implementing HACCP plans and good manufacturing practices (GMP). The spore-forming bacterium can be osmotolerant at both reduced and elevated temperatures. [...]they suggested that combination of other nonthermal treatments could be useful in controlling the safety and quality of low water activity foods. [...]all the papers published in this special issue represent exciting, innovative, and applicable technologies in food safety and quality of various food, as well as emerging future research topics, in this multidisciplinary field.