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Applied Sciences
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Current Trends in Food Microbiology: Food Fermentation, Safety, and Production
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Current Trends in Food Microbiology: Food Fermentation, Safety, and Production

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

Deadline for manuscript submissions: 31 December 2025 | Viewed by 1591

Special Issue Editors

Dr. Batrinou Anthimia

E-Mail Website
Guest Editor
Laboratory of Food Microbiology, Department of Food Science and Technology, University of West Attica, 28 Agiou Spiridonos Str., 12243 Egaleo, Greece
Interests: foodborne pathogens; food safety; hygiene; food microbiology; food biotechnology; food quality; food and health
Special Issues, Collections and Topics in MDPI journals
Dr. Spyros Konteles

E-Mail Website
Guest Editor
Laboratory of Food Microbiology, Department of Food Science and Technology, University of West Attica, 28 Agiou Spiridonos Str., 12243 Egaleo, Greece
Interests: food microbiology; encapsulation technology; food science and technology

Special Issue Information

Dear Colleagues,

This Special Issue will be dedicated to current trends and recent advances in food microbiology, a constantly evolving field shaped by advances in technology, public health concerns, and environmental changes. Specific sub-topics that will be included are the following: a) microbiome research focusing on the gut microbiome and food fermentation, especially how the food microbiome affects human gut health and the study of probiotics, prebiotics, and synbiotics for their role in improving digestion and immunity; b) pathogen detection and food safety, especially how rapid detection methods and new technologies, such as real-time PCR, biosensors, nanotechnology, and whole-genome sequencing (WGS), are improving the speed and accuracy of foodborne pathogen detection such as Listeria, Salmonella, E. coli, Campylobacter, and others; c) novel preservation techniques such as the use of plant-derived compounds, enzymes, and other metabolites as natural antimicrobials to extend shelf life and reduce spoilage and the application of non-thermal food processing methods with technologies like high-pressure processing (HPP), pulsed electric fields (PEFs), and others which are being researched as alternatives to traditional heat-based pasteurization, since these methods can kill pathogens while preserving the nutritional and sensory qualities of food; and d) microbiological challenges in food production such as biofilm research, sanitation improvements, food fraud detection, the rising concern about microorganism antimicrobial resistance (AMR), the impact of climate change in the prevalence of foodborne pathogens, food system sustainability, and synthetic biology. These trends in food microbiology reflect the increasing complexity of the global food supply chain and the growing demand for safer, healthier, and more sustainable food systems.

Dr. Batrinou Anthimia
Dr. Spyros Konteles
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 microbiology
  • food fermentation
  • microbiome
  • pathogen detection
  • food safety
  • food preservation

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Published Papers (3 papers)

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Research

19 pages, 627 KiB  
Article
Survival of Listeria monocytogenes in Light and Full-Fat, Modified Atmosphere-Packaged, Sliced Greek Cheese over Shelf Life: Implications for Ready-to-Eat Food Safety
by Ntina Vasileiadi, Theofania Tsironi and Georgia D. Mandilara
Appl. Sci. 2025, 15(11), 6109; https://doi.org/10.3390/app15116109 - 29 May 2025
Viewed by 292
Abstract
Listeria monocytogenes (Lm) represents a considerable hazard in ready-to-eat (RTE) foods, particularly for susceptible individuals. This study investigated the survival of Lm in modified atmosphere-packaged (MAP) semi-hard sliced Greek cheese, comparing full-fat and light varieties. Challenge testing was conducted, and key [...] Read more.
Listeria monocytogenes (Lm) represents a considerable hazard in ready-to-eat (RTE) foods, particularly for susceptible individuals. This study investigated the survival of Lm in modified atmosphere-packaged (MAP) semi-hard sliced Greek cheese, comparing full-fat and light varieties. Challenge testing was conducted, and key product characteristics, including MAP gas composition, background microbiota, sodium chloride concentration, fat content, water activity, and pH, were determined. While the tested sliced cheeses, under specific MAP and storage conditions, met EU regulatory criteria for RTE foods unable to support Lm growth, the pathogen persisted at low levels throughout the 6-month shelf life. This finding underscores a potential risk associated with temperature abuse or compromised packaging integrity, which could facilitate Lm proliferation. The observed survival highlights the importance of growth potential assessment, even in food matrices seemingly non-supportive of Lm. Given that post-pasteurization processing steps like slicing and MAP packaging can introduce contamination risks for vulnerable consumers, this study emphasizes the necessity of stringent hygienic practices to prevent Lm contamination. Food business operators (FBOs) must rigorously implement food safety protocols, including controlled storage temperatures, robust hygiene measures, and effective cross-contamination prevention strategies between raw and RTE products, to safeguard public health, protect brand integrity, and mitigate economic losses. Full article
(This article belongs to the Special Issue Current Trends in Food Microbiology: Food Fermentation, Safety, and Production)
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15 pages, 1073 KiB  
Article
Biofunctional Miso-Type Sauce Enhanced with Biocarotenoids: How Does Its Habitual Consumption Affect Lipidemic, Glycemic, and Oxidative Stress Markers? A Pilot Cross-Over Clinical Study
by Olga I. Papagianni, Charalampia Dimou and Antonios E. Koutelidakis
Appl. Sci. 2025, 15(11), 5962; https://doi.org/10.3390/app15115962 - 26 May 2025
Viewed by 182
Abstract
Given the increasing incidence of chronic metabolic diseases, fermented functional foods are receiving a growing demand due to their important functional activities. The aim of this pilot clinical study–nutritional intervention is to expand knowledge on how the habitual intake of a biofunctional miso-type [...] Read more.
Given the increasing incidence of chronic metabolic diseases, fermented functional foods are receiving a growing demand due to their important functional activities. The aim of this pilot clinical study–nutritional intervention is to expand knowledge on how the habitual intake of a biofunctional miso-type sauce, enhanced with biocarotenoids, may affect biomarkers of lipidemia, glycemia, and oxidative stress in healthy volunteers. Using a randomized, cross-over, controlled, and single-blind design, ten healthy participants with a mean age of 23 years, who met the eligibility criteria, supplemented their daily diet with either 20 g of legume-based or the biofunctional miso-type sauce for 30 days, with a one-week washout. Blood samples were taken at baseline and after intervention. The measured parameters included serum total, HDL, and LDL cholesterol, triglycerides, uric acid, glucose, and plasma TAC. After 30 days, the miso-type sauce increased plasma TAC (p = 0.04) and slightly decreased mean triglycerides (p = 0.47) compared with the control sauce. Both sauces resulted in higher LDL cholesterol levels (p = 0.001–0.02), indicating possible negative effects on lipidemic control. However, the miso group showed a lower grade of increment compared with the control. This long-term study partly supports the acute postprandial indications and motivates research expansion, demonstrating that biofunctional miso-type sauce, enhanced with biocarotenoids, may possess a preventive role in chronic dysmetabolism and oxidative stress. Full article
(This article belongs to the Special Issue Current Trends in Food Microbiology: Food Fermentation, Safety, and Production)
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22 pages, 2661 KiB  
Article
Development of Novel Canned Peaches (Fercluse Variety) as a Healthy and Possible Diabetic Food Choice
by Ioannis Prodromos Papachristoudis, Maria Dimopoulou, Smaro Kyroglou, Patroklos Vareltzis and Olga Gortzi
Appl. Sci. 2025, 15(6), 3336; https://doi.org/10.3390/app15063336 - 18 Mar 2025
Viewed by 677
Abstract
An upward trend has been observed in recent years in which consumers are actively more conscious about finding healthier food alternatives to purchase. Based on the constantly increasing demands of the diabetes food market, a new product of canned peach halves was designed [...] Read more.
An upward trend has been observed in recent years in which consumers are actively more conscious about finding healthier food alternatives to purchase. Based on the constantly increasing demands of the diabetes food market, a new product of canned peach halves was designed at the Laboratory of Technology & Food Quality & Food Safety of the University of Thessaly through the substitution of sugar with sweetening agents coming from the Stevia plant and Agave syrup. For the production process of the samples the ingredients were carefully selected. Then, the recipes were designed along with the determination of the all the parameters that should be taken into account according to the thermal processing of previous studies. After the completion of the production process, the samples were stored in a dark and cold environment for a 6-month period. Subsequently, the samples were analyzed before and after simulated digestion (INFOGEST protocol) to determine their nutritional characteristics and their microbiological safety. The samples were then given to consumers to test the organoleptic characteristics of the new products. The results of the microbiological, nutritional, organoleptic, and meal tests were analyzed in order to assess the quality of samples. The canned peaches with Stevia had higher bio-availability and liking scores, and resulted in lower post-prandial glucose levels. Full article
(This article belongs to the Special Issue Current Trends in Food Microbiology: Food Fermentation, Safety, and Production)
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