Foodborne pathogens pose a significant threat to public health worldwide, leading to a considerable economic burden and contributing to the emergence of antibiotic-resistant bacteria. In the European Union (EU), last year’s One Health zoonosesFootnote 1 report, jointly published by the European Food Safety Authority and the European Centre for Disease Prevention and Control, has revealed alarming trends in foodborne outbreaks and illnesses in the EU and neighboring countries. In 2022, a total of 5,763 outbreaks – an increase of 40% – affected 48,605 individuals. Most notably, there were 64 deaths attributed to foodborne outbreaks, marking the highest number in the past decade.

1 Addressing food safety challenges

In this context, a comprehensive understanding of factors affecting food safety, bacterial contamination during food processing, consumer preferences, and innovative approaches to enhance food stability is of utmost importance. In this issue, a collection of studies sheds light on these critical aspects, offering valuable insights into mitigating the risks associated with foodborne pathogens and enhancing food safety across various domains.

With the global surge in seafood consumption, concerns regarding bacterial infections, particularly involving Salmonella spp., have grown. Majeed et al. highlight the significance of Salmonella serovars Typhimurium and Enteritidis as foodborne pathogens in seafood. Salmonella’s pathogenicity arises from its ability to express various virulence factors, enabling its survival in aquatic environments and the human digestive system. Furthermore, the emergence of antimicrobial resistance in Salmonella strains from aquatic food poses a significant challenge to the seafood industry. This review underscores the importance of comprehensive surveillance, proper aquaculture, hygiene practices, and stringent food safety regulations to combat Salmonella contamination in aquatic foods, safeguarding public health.

2 Assessing bacterial contamination in abattoirs

In the pursuit of safer food production and enhanced food safety, understanding bacterial contamination during the slaughter process in abattoirs is paramount. Fürstenberg et al. conducted a study comparing two sampling methods, the agar contact method and the wet-dry double swabbing method, to assess their effectiveness in evaluating bacterial contamination on pig carcasses in slaughterhouses. This research emphasizes the importance of selecting the most suitable sampling method when assessing bacterial contamination during the slaughter process, as both methods proved valuable, each with its unique strengths and weaknesses. Such insights are vital for maintaining robust food safety practices within the meat processing industry.

Moreover, Langkabel et al. conducted a study comparing three scalding techniques in broiler abattoirs and their effect on bacterial contamination. They found that the conventional immersion scalder with hot scalding water and the AeroScalder® that uses hot, humid, saturated air demonstrated similar efficacy in reducing bacterial counts, achieving a 0.7 log reduction after scalding. However, the most substantial reductions in bacterial counts in all abattoirs were observed after the plucking steps. The findings underscore the importance of post-plucking steps during poultry processing for controlling bacterial contamination.

Verlindo et al.‘s study centers on enhancing the stability of sodium nitrite, a critical food additive in mortadella formulations, using microencapsulation techniques. They tested four different compositions incorporating sodium nitrite with porcine collagen, gum arabic, and maltodextrin as wall materials. When applied to mortadella, these microencapsulated materials significantly improved the stability of sodium nitrite, extending its effectiveness in preserving the product’s quality and safety during a 60-day storage period at room temperature. This research highlights the potential of sodium nitrite capsules in enhancing the physicochemical and microbiological stability of mortadella, making it valuable for industrial applications.

3 Microbiological status of vegan meat alternatives

The increased consumption of plant-based products, accompanied by a decline in meat consumption, is an ongoing consumer trend driven by various factors, including health, ethical, and ecological considerations. Particularly noteworthy is the rising popularity of vegan and vegetarian meat analogues designed to replicate the taste and texture of traditional meat products. In Europe, the average meat consumption stands at 69 kg per capita per yearFootnote 2. Concurrently, the sales of vegan and vegetarian meat analogues surged to 458.2 million Euros in 2021, marking a remarkable 62.2% increase between 2019 and 2021Footnote 3. Amidst this changing dietary landscape, the study by Kabisch et al. in this issue examines the microbiological status of vegan ground meat products from German retail stores, shedding light on potential safety concerns associated with these popular alternatives.

A short communication by Sicca et al. explores organic food markets in Brazil, the U.S., and Europe, revealing varying consolidation levels and growth potential driven by distinct factors. Key findings reveal health and nutrition as central drivers in Brazil, while environmental and animal welfare concerns prevail in the U.S. and in Europe. Common challenges include supporting local businesses and addressing high prices. Brazil faces obstacles such as limited product availability and challenges in supplying desired items, potentially leading to supply-demand imbalances and elevated prices. The study underscores untapped potential in Brazil’s organic food market, offering insights for global stakeholders to tailor strategies and capitalize on latent opportunities in these markets.

Consumer preferences for genetically modified (GM), functional, and organic foods in developing countries are the focus of Khalili et al.‘s review. Their study, based on articles published until 2023, identifies factors influencing consumers’ willingness to pay (WTP). For GM foods, product information and labels play a crucial role. Health claims, awareness, variety, and trust impact WTP for functional foods. Factors affecting WTP for organic foods include consumer satisfaction, labels, price, location, and demographics. Better knowledge about GM food empowers consumers to make informed choices. The study emphasizes the significance of these factors for food producers and stakeholders, as they significantly influence consumers’ WTP.

4 Conclusion

In this issue, a collection of studies provides valuable insights into various aspects of food safety, bacterial contamination, consumer preferences, and innovative approaches to enhance microbial stability in food products. In an era marked by evolving dietary patterns and growing concerns over foodborne pathogens, these findings contribute to a deeper understanding of these critical areas, offering a path towards safer, more resilient food systems.