Applied Microbiology of Foods
A special issue of Applied Microbiology (ISSN 2673-8007).
Deadline for manuscript submissions: closed (31 October 2021) | Viewed by 20594
Special Issue Editor
2. Robert M. Kerr Food and Agricultural Product Center, Oklahoma State University, Stillwater, OK 74078-6055, USA
Interests: food microbiology of raw and processed meats and produce; foodborne pathogens: Listeria monocytogenes, Salmonella spp., STEC E. coli; vegetable nitrite (‘natural nitrite’) vs. sodium nitrite, Clostridium spp.; surrogate organisms to mimic pathogens; antimicrobial interventions (chemical, biological, physical; bacteriocins as biopreservatives); microbiology and processing of dried beef (biltong); biofilms; sanitizers; shelf-life studies/microbial validation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
I am pleased to announce a Applied Microbiology Special Issue within the field of food microbiology: “Applied Microbiology of Foods”. This Special Issue will consider a wide scope of applied microbiology as it relates to foodborne microorganisms and their interactions with foods and processes meant to inhibit bacteria or safeguard foods involving foodborne pathogens, spoilage, or beneficial microorganisms. Topics may include antimicrobial interventions, whether chemical, biological, or physical to reduce or eliminate foodborne pathogens or spoilage microorganisms from raw/processed foods. The Special Issue may also include analysis of microbial outcomes or wholesale microbiome analyses of the result of interventions. The use of ‘natural’ antimicrobials (i.e., bacteriocins, bacteriophage, microbial fermentates, vegetable nitrite) has gained favor in applications such as food preservatives. In recent years, natural, microbial-derived ingredients have made gains in their acceptance as natural food ingredients. These include ‘microbial fermentates’ produced by lactic acid bacteria that are generally regarded as safe (GRAS) that include bacteriocins or other natural antimicrobials. Biological modifications using ‘safe’ bacteria have changed the outlook on ‘natural’ vs ‘chemical’ food preservatives and have made an impact on commercial applications in food. Natural sources of antimicrobials may result in a ‘clean/green label’ additive. Such changes have revitalized many commercial processes. Antimicrobial interventions are not limited to chemical/biological treatments; there are also physical processes (drying, blanching, sous vide, hot water shower, submersed water pasteurization, radiant heat oven, microwave processing, high-pressure processing, cold atmospheric plasma) that can provide effective food safety measures to inhibit pathogens and spoilage organisms. As Guest Editor of this Special Issue, I look forward to receiving and reviewing your contributions to this topic.
Prof. Dr. Peter Muriana
Guest Editor
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 submissions that pass pre-check are 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. Applied Microbiology 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) for publication in this open access journal is 1000 CHF (Swiss Francs). 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.
Keywords
- Antimicrobial interventions against foodborne pathogens or spoilage organisms
- Foodborne pathogens (L. monocytogenes, STEC E. coli, Salmonella, Clostridium, Staphylococcus)
- Evaluation of surrogate microorganisms to mimic foodborne pathogens during processing
- Inhibition of spore germination
- Biofilm, microbial adherence, and removal or elimination
- Bacteriocins as biopreservatives
- Challenge studies and microbial validation
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