Hussain, Malik2024-10-152016-03-232016-062304-8158https://hdl.handle.net/10182/17741This issue of Foods is dedicated to discuss the microbial, chemical and physical contamination challenges of food products. Food contamination is generally defined as foods that are spoiled or tainted because they either contain microorganisms, such as bacteria or parasites, or toxic substances that make them unfit for consumption. A food contaminant can be biological, chemical or physical in nature, with the former being more common. These contaminants have several routes throughout the supply chain (farm to fork) to enter and make a food product unfit for consumption. Bacillus cereus, Campylobacter jejuni, Clostridium botulinum, C. perfrigens, Pathogenic Escherichia coli, Listeria monocytogenes, Salmonella spp., Shigella spp., Pathogenic Staphylococcus aureus, Vibrio cholera, V. parahaemolyticus, V. vulnificus and Yersinia enterocolitica are common bacterial hazards (a type of biological contaminant). Chemical food contaminants that can enter the food supply chain include pesticides, heavy metals, and other alien chemical agents.pp.21-21en© 2016 by the author; licensee MDPI, Basel, Switzerland.Other10.3390/foods50200212304-8158ANZSRC::300605 Food safety, traceability, certification and authenticityANZSRC::3006 Food sciencesANZSRC::3106 Industrial biotechnologyhttps://creativecommons.org/licenses/by/4.0/Attribution