scholarly journals Education response to COVID 19 pandemic, a special issue proposed by UNICEF: Editorial review

2021 ◽  
Vol 87 ◽  
pp. 102485
Author(s):  
Nicolas Reuge ◽  
Robert Jenkins ◽  
Matt Brossard ◽  
Bobby Soobrayan ◽  
Suguru Mizunoya ◽  
...  
Author(s):  
Sophia Johler ◽  
Claudia Guldimann

Abstract Purpose of Review This editorial review aims to provide readers with an introduction to the Current Clinical Microbiology Report Special Issue “Meat Microbiology and Hygiene.” It will provide an overview of overarching trends and developments in this field, introduce the articles presented in this Special Issue, and attempt to offer a glimpse into the future of meat microbiology and hygiene. Recent Findings Meat production has been subjected to transformative changes within the last decade, and the focus of assuring meat safety has shifted to account for changing consumer demands as well as new microbial risks such as strains carrying antimicrobial resistance determinants. Summary Assuring that meat products meet high safety standards remains crucial to consumers worldwide. New risk-based meat safety assurance systems leveraging latest technological advances are needed to protect consumers and promote public health.


2021 ◽  
Vol 11 (5) ◽  
pp. 2063
Author(s):  
Ioannis A. Katsoyiannis ◽  
Vincenzo Torretta

The present special issue collected articles that address the very important topic of innovative approaches in water and wastewater treatment technologies. Thirteen articles are published, ten research paper and three review articles. The papers can be divided in four major categories, namely, membrane treatment, adsorption studies, advanced oxidation processes and wastewater treatment optimization. In the editorial, a brief description of the findings of each paper is presented along with a critical assessment.


2019 ◽  
Vol 7 ◽  
Author(s):  
Francisco Suzuki-Vidal ◽  
Yutong Li ◽  
Carolyn Kuranz ◽  
Colin Danson

2010 ◽  
Vol 15 (4) ◽  
pp. 682-682
Author(s):  
Gary L. Kreps ◽  
Linda Neuhauser

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