Foodborne Pathogenic Bacteria: Prevalence and Control-Volume I

Chunlei Shi; Shimo Kang

doi:10.3390/foods13101531

Foodborne Pathogenic Bacteria: Prevalence and Control-Volume I

Foods. 2024 May 15;13(10):1531. doi: 10.3390/foods13101531.

Authors

Chunlei Shi¹, Shimo Kang²

Affiliations

¹ MOST-USDA Joint Research Center for Food Safety, State Key Laboratory of Microbial Metabolism, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
² CAS Key Laboratory of Nutrition, Metabolism and Food Safety, Shanghai Institute of Nutrition and Health, University of Chinese Academy of Sciences, Chinese Academy of Sciences, Shanghai 200031, China.

Abstract

From the farm to the dining table, foodborne pathogenic bacteria can contaminate food at any stage of the food production, processing, delivery, preparation, and consumption chain, posing a critical threat to the safety of food systems worldwide [...].

Publication types

Editorial

Abstract

Publication types

Grants and funding