Special Issue "Microbial Control"
A special issue of Fermentation (ISSN 2311-5637).
Deadline for manuscript submissions: closed (31 March 2018)
Prof. Dr. Giovanna Suzzi
Food represents a prevalent disease transmission route, driven by microorganisms. Foodstuffs host complex microbial communities, made up of bacteria, fungi, and viruses. Some of them show interesting technological traits, useful for improve sensorial characteristics of foods, while others are spoilage or pathogen microorganisms, which negatively affect food quality and safety. Consumption of food contaminated by both pathogens and microbial by-products (e.g., toxins) could result in serious illnesses in consumers and financial losses with enormous economic impact. The development of innovative microbial detection methods is critical to assess the risk for foodborne outbreaks. In addition, biopreservation strategies (e.g., essential oils, bacteriophages, anti-microbial compounds, high hydrostatic pressure, pulsed electric field, ultrasound, and high pressure homogenization) aimed at the control of pathogen or spoilage microorganisms development have been explored.
This Special Issue is focused on recent developments in microbial control in foods and beverages with topics including, but not limited to:
- Food borne pathogens and spoilage microorganisms detection, enumeration and identification
New approaches to detect pathogens and spoilage microorganisms in foods and beverages. Disease outbreaks.
- Advances in biofilm control
New control strategies to prevent biofilms formation along the food chain, mechanisms underlying biofilm forming capacity of microorganisms.
- Biocontrol strategies
Application of biocontrol and biopreservation strategies in food production, mainly focusing on effective and sensitive approaches alternative to classical physico-chemical treatments.
- Experimental designs for microbial food spoilage
Development of microbial spoilage models with practical applications to predict microbial food safety and quality.
Prof. Dr. Maria Schirone
Dr. Giorgia Perpetuini
Prof. Dr. Giovanna Suzzi
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access quarterly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) is waived for well-prepared manuscripts submitted to this issue. Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
- Food borne pathogens
- Food safety
- Detection methods
- Essential oils
- Experimental design