Food safety culture and the control of microbial communities in food production environments

npj Antimicrobials and Resistance 2026 Open access

Read full text
Authors: Oleksii Omelchenko, Maria Diaz, Ana Victoria Gutierrez, Mark A. Webber, Nicola Wilson, Matthew Gilmour
DOI: 10.1038/s44259-025-00178-0
Cited by: 4
References: 72

Abstract

Food safety risks are controlled in agrifood settings by reducing the microbial burden in food ingredients and food production environments. Hygiene programmes involve an incremental implementation of chemical treatments (e.g., disinfectants) and engineering controls (e.g., elimination of susceptible harbourage sites). The strategies to disrupt the presence and transmission of microbial risks to foods are being refined by advanced microbiology and genomics that provide actionable evidence on the precise nature of local ecologies.

Fields of Study & Subjects

Listeria monocytogenes in Food Safety Food Safety and Hygiene Vibrio bacteria research studies

Publication details

Journal / source
npj Antimicrobials and Resistance
Publisher
Springer Science and Business Media LLC
Volume
4
Issue
1
Pages
6–6
Publication date
27 January 2026
Language
EN