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Applied Sciences
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Novel Analyses of Hazards and Risks in Food Safety
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Novel Analyses of Hazards and Risks in Food Safety

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: 20 November 2025 | Viewed by 1577

Special Issue Editors

Dr. Gaetano Cammilleri

E-Mail Website
Guest Editor
Istituto Zooprofilattico Sperimentale della Sicilia, 90129 Palermo, Italy
Interests: food safety; parasitology; microbiology
Special Issues, Collections and Topics in MDPI journals
Dr. Vincenzo Ferrantelli

E-Mail Website
Guest Editor
Istituto Zooprofilattico Sperimentale della Sicilia, 90129 Palermo, Italy
Interests: food chemistry; analytical methods
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food safety increasingly requires innovation in the analytical field through the implementation of new methods capable of guaranteeing reliable control of foods of animal and plant origin. For these reasons, this Special Issue aims to provide updates on the new analytical protocols for the detection of dangerous substances in agri-food products, with an emphasis on fish products. The Special Issue encourages work related to analytical chemistry applied to food safety. Manuscripts on multiresidue procedures are especially welcome. The Special Issue also welcomes reviews on analytical methods for the detection of food contaminants and food pathogens. This Special Issue encourages the submission of research papers on the use of LC–HRMS for the detection of food contaminants in fish products. We welcome different types of manuscript submissions, including original research articles and up-to-date reviews.

Studies on food microbiology and molecular biology associated with food safety are also welcome. The Special Issue aims to provide new insights on the molecular biology applied to food safety (CRISPR/Cas, LAMP, etc.).

Finally, this Special Issue welcomes studies on the risk assessment of agri-food products.

Dr. Gaetano Cammilleri
Dr. Vincenzo Ferrantelli
Guest Editors

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 Sciences is an international peer-reviewed open access semimonthly 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 2400 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

  • food contaminants
  • analytical chemistry
  • food microbiology
  • molecular biology
  • LC–HRMS

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Published Papers (3 papers)

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Research

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22 pages, 1494 KiB  
Article
The Shelf Life of Ready-to-Cook Sweet Potato Varieties Using the Combined Effect of Vacuum-Packaging, Refrigeration, Fruit Pomace Extracts, and Organic Acids
by Mónika Máté, Brigitta Molnár-Kleiber, Julianna Kereszturi, Azin Omid Jeivan, Krisztina Takács and Ágnes Belák
Appl. Sci. 2025, 15(10), 5445; https://doi.org/10.3390/app15105445 - 13 May 2025
Viewed by 181
Abstract
Sweet potatoes play an important role in the global food supply, as they are rich in bioactive components and have numerous health benefits. Their minimally processed, ready-to-eat form is increasingly popular among consumers; however, discoloration and microbiological problems threaten the safety of these [...] Read more.
Sweet potatoes play an important role in the global food supply, as they are rich in bioactive components and have numerous health benefits. Their minimally processed, ready-to-eat form is increasingly popular among consumers; however, discoloration and microbiological problems threaten the safety of these products. The aim of this study is to investigate the shelf life of cleaned, cut, ready-to-eat, vacuum-packed, and refrigerated Bonita (white) and Covington (orange) varieties of sweet potatoes after soaking in apple and chokeberry pomace extracts and treatment with citric and ascorbic acids. A series of microbiological and analytical tests was conducted during the storage period. The microbiological tests included the enumeration of cells of mesophilic aerobic and facultative anaerobic microbes, as well as lactobacilli, lactococci, Enterobacteriaceae, yeasts, and moulds. The analytical tests encompassed the determination of the total phenolic content, antioxidant capacity, water-soluble solid content, and pH value. The prevalent microbial groups detected in the examined sweet potato varieties were lactic acid bacteria, which were present in both fresh samples and following storage. This study established that low-temperature refrigeration (5 °C), vacuum packaging, and organic acid treatment can effectively control lactic acid bacteria, which are pivotal to spoilage. The combination of preservation steps is of particular significance for ready-to-cook sweet potatoes, as this approach effectively extends the shelf life of these products. Full article
(This article belongs to the Special Issue Novel Analyses of Hazards and Risks in Food Safety)
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13 pages, 1514 KiB  
Article
Enhancing Mycotoxin Detection in Table Olives: The Role of Enzyme-Linked Immunosorbent Assay and Method Optimization
by Alessandro Cammerata, Viviana Del Frate, Tiziana Monforte, Antonio Scarfone and Elio Romano
Appl. Sci. 2024, 14(23), 10936; https://doi.org/10.3390/app142310936 - 25 Nov 2024
Viewed by 773
Abstract
The issue of mycotoxin contamination in food is particularly important for consumer safety. The consumption of these fungi can cause genetic mutations or lead to the formation of cancer cells. For years, foods have been studied for this problem, but for table olives, [...] Read more.
The issue of mycotoxin contamination in food is particularly important for consumer safety. The consumption of these fungi can cause genetic mutations or lead to the formation of cancer cells. For years, foods have been studied for this problem, but for table olives, there is currently a significant lack of scientific literature. This study aimed to point out the possible application of the Enzyme-Linked Immunosorbent Assay (ELISA) method for the detection of mycotoxins in table olives, assessing the presence of aflatoxins and ochratoxin A. Different tests were carried out on commercial and inoculated olives to assess the efficacy of the method by comparison with the conventional one, based on Liquid Chromatography–Tandem Mass Spectrometry (LC–MS/MS). Initial unsatisfactory results led us to refine the extraction method via the substitution of the chemical extractant 70% methanol with dichloromethane; this procedure allowed for improving the recovery of inoculated mycotoxins. The results show the effectiveness of the ELISA test, especially in mycotoxin recovery, after the modification of the extraction method. The recoveries increased for aflatoxins from 55% to over 70% and for ochratoxin A from 40% to over 55%. When samples were analyzed with commercial kits, the results showed some false positives, especially for the first sample of ochratoxin A, but the reliability of the ELISA method test was largely verified in the rest of the samples. The validity, the reduced cost, and the speed of application of the ELISA test make this method suitable as a control program for mycotoxin detection in table olives, which can be supported by LC-MS/MS analysis in case of positive results. Full article
(This article belongs to the Special Issue Novel Analyses of Hazards and Risks in Food Safety)
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Review

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36 pages, 2328 KiB  
Review
Antimicrobial Potential of Hyssopus officinalis L. and Agastache foeniculum (Pursh) Kuntze Essential Oils for Food Applications: A Review of Their Chemical Compositions and Antimicrobial Efficacy
by Alina L. Nistor, Carmen R. Pop, Laura Mitrea, Giorgiana M. Cătunescu, Rodica Vârban, Florin D. Lipșa, Crina Claudia Rusu and Ancuța M. Rotar
Appl. Sci. 2025, 15(9), 4772; https://doi.org/10.3390/app15094772 - 25 Apr 2025
Viewed by 201
Abstract
The rising demand for natural and safe products has increased interest in essential oils (EOs) as alternatives to synthetic preservatives. EOs could be encapsulated in active packaging or incorporated in nano-emulsion systems and help extend food shelf life by inhibiting the growth of [...] Read more.
The rising demand for natural and safe products has increased interest in essential oils (EOs) as alternatives to synthetic preservatives. EOs could be encapsulated in active packaging or incorporated in nano-emulsion systems and help extend food shelf life by inhibiting the growth of pathogens. H. officinalis and Agastache foeniculum (Lamiaceae) are widely used in food and beverages. This review aims to explores their potential food applications, focusing on their antimicrobial activities, chemical compositions, and toxicity. H. officinalis EO mainly consists of oxygenated monoterpenes (27.32–92.25%), with 1,8-cineole, isopinocamphone, and pinocamphone as key compounds. It also contains monoterpene hydrocarbons (3.84–67.24%), including β-pinene, β-phellandrene, and β-ocimene. A. foeniculum EO is rich in phenylpropanoids (22.39–84.67%), primarily estragole (3.2–94.89%) and methyl eugenol, along with oxygenated monoterpenes (0.08–54.51%), mainly menthone (31.58–34.3%). H. officinalis EO exhibited antimicrobial activity against Escherichia coli, Staphylococcus aureus, Bacillus cereus, Salmonella Typhimurium, Pseudomonas aeruginosa, and various fungi, including Penicillium, Cladosporium, Candida, and Aspergillus species. A. foeniculum EO seemed to be effective against fungi and Gram-positive bacteria but showed lower activity against Gram-negative bacteria. H. officinalis EO showed no mutagenic or genotoxic effects in the available studies, while the toxicity of A. foeniculum EO remains unstudied. H. officinalis EO exhibited potential preservative properties when added to ground meat or used as coating for cheese and shrimp. The results of this study provide critical insights into the possibilities of integrating these EOs into food preservation strategies and their potential contributions to enhancing food safety and sustainability. Full article
(This article belongs to the Special Issue Novel Analyses of Hazards and Risks in Food Safety)
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