Food Safety and Quality Control in Fresh and Minimally Processed Foods

Global food systems are undergoing rapid transformation driven by population growth, climate change, and evolving consumer demands for healthier, fresher, and more sustainable products. Fresh and minimally processed foods are increasingly valued for their convenience and nutritional quality. However, their minimal processing and high perishability create important challenges related to food safety, microbial contamination, spoilage, traceability, and shelf-life stability. Advances in food science and technology are enabling the development of innovative solutions, including novel preservation strategies, rapid detection methods, smart packaging, and improved quality control systems. At the same time, concerns regarding food safety, traceability, and resource efficiency remain critical. This special issue aims to capture recent scientific progress and interdisciplinary approaches that support the safety, quality, traceability, and sustainability of fresh and minimally processed foods throughout the food supply chain.The goal of this Research Topic is to showcase cutting-edge research and critical insights related to the safety and quality control of fresh and minimally processed foods. It seeks to bring together contributions from academia, industry, and policy sectors that address current challenges and opportunities associated with production, preservation, distribution, and commercialization of these highly perishable products. Emphasis will be placed on innovative approaches that enhance food safety, maintain the nutritional and sensory quality, extend shelf life, and improve traceability and sustainability across the supply chain. The issue also aims to highlight advances in preservation technologies, rapid detection methods, packaging strategies, predictive approaches, and analytical methods that support effective quality management and risk mitigation. Overall, this collection aims to support the integration of scientific knowledge and practical applications to improve the safety, quality, sustainability, and management of fresh and minimally processed food systems.This research Topic welcomes original research articles, reviews, and short communications focused on food safety and quality control in fresh and minimally processed foods. Relevant topics include, but are not limited to- Novel preservation and processing technologies- Microbial safety- Spoilage prevention- Shelf-life assessment- Rapid detection and monitoring methods- Smart packaging, traceability systems- Predictive approaches, and sustainable strategies for maintaining product quality and safety. Studies addressing sensory and nutritional quality, cold-chain management, and innovative analytical techniques are also encouraged. Submissions should present scientifically rigorous methodologies and clearly demonstrate their relevance to current challenges associated with fresh and minimally processed food systems. Topic editors: Alberto Garre, Poliana Mendes de Souza, Arícia Possas Source: https://www.frontiersin.org/research-topics/81566/food-safety-and-quality-control-in-fresh-and-minimally-processed-foods