Microbiological Safety of Raw and Processed Meat Products

The global consumption of meat and meat products continues to rise, paralleling an increased concern for food safety, especially regarding microbiological hazards. Raw and processed meat are susceptible to contamination by a wide variety of pathogenic microorganisms, including bacteria, viruses, and parasites, which can pose significant health risks to consumers. The safety of meat products is influenced by various factors, including handling practices, processing techniques, storage conditions, and the intrinsic properties of the meat itself. Advancements in detection methods, control strategies, and understanding of microbial behavior in meat products are critical in mitigating these risks.This Research Topic welcomes contributions that enhance our understanding of the microbiological safety of raw and processed meat products. The goal is to provide a comprehensive overview of current challenges and innovative solutions, fostering a safer meat supply chain from farm to fork.We welcome Original Research, Review, Mini Review, Methods, Perspective and Opinion articles on the following subjects:Pathogen Detection and Identification:• Development and application of novel detection methods for pathogens in meat products, including bacteria, viruses, and microparasites;• Comparative studies of traditional and modern techniques for identifying and enumerating pathogens;• Antimicrobial resistance in meat-associated pathogens and its implications for public health.Sources and Routes of Contamination:• Studies on contamination sources during slaughtering, processing, and packaging stages;• Cross-contamination risks within processing facilities and mitigation strategies.Processing, Storage and Control Strategies:• Impact of various processing methods (such as smoking, curing, freezing) on microbial safety;• Examination of storage conditions, such as temperature and packaging, on pathogen survival and proliferation.• Development of antimicrobial treatments and their efficacy in reducing pathogen load. Topic editors: Adriana MORAR, Xiujuan ZHOU, Prasad Thomas Source: https://www.frontiersin.org/research-topics/70481/microbiological-safety-of-raw-and-processed-meat-products