The Journal of Food Safety focuses on research concerning microbial contamination and control in various food products, including meat, dairy, fruits, and vegetables. It investigates the efficacy of natural antimicrobials, chemical treatments, and physical methods like UV-C light and plasma-activated mist for decontamination. The journal also explores antimicrobial resistance, the development of biofilms, and the safety aspects of novel food technologies such as cultured meat and fermented products.
Listeria monocytogenes in Food SafetySalmonella and Campylobacter epidemiologyEssential Oils and Antimicrobial ActivityFood Safety and HygieneMeat and Animal Product Quality