Effective Microorganisms in Food Processing

Dear Colleagues,

The Special Issue entitled "Effective Microorganisms in Food Processing" will present in the near future problems on the border of natural, biotechnology, medical, and health sciences. The results of experimental and review studies collected in one Special Issue, together with references to previous literature on effective microorganisms, aim to focus the results of research of scientists from many fields of science. Due to the adverse impact of excessive chemization of agriculture and the agricultural environment on food quality, alternative solutions are being sought in agrifood processing. Given the sustainable development of the economy, a review of the literature on effective microorganisms and their role in food processing should be carried out to ensure that quality standards are raised. Hence, the purpose of this Issue is to assess effective microorganisms’ applicability, highlight the benefits of their application, and draw attention to their imperfections. The message that should be left for future generations of scientists is based on the application of effective microorganisms as a nondestructive, noninvasive method useful in plant and animal production technology and especially in food processing technology, including improving the quality of stored of plant and animal products in cold stores and warehouses. Works that confirm the initial simulations at the experimental level will be particularly welcome. In situ applications will be considered at the same level as laboratory tests. This Special Issue will reflect the unique composition of ideas guiding authors who care about the state of agriculture, microbiology, medicine, and technological sciences, and the good of present and future generations. The attitudes of researchers, the authors of individual articles of this Special Issue, have been adopted towards the problems affecting humanity, which are the search for safe sources of raw materials for food processing, safe food additives, ensuring the raising of quality standards and strategies for their food security, and minimizing the negative impact of the food processing industry on the environment. We invite you to send us your works in the hope that this Special Issue will become an incentive for further efforts to develop human ecology and protect the natural environment.

Prof. Dr. Barbara Helena Sawicka
Prof. Dr. Elżbieta Boligłowa
Dr. Justyna Bohacz
Guest Editors

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• effective microorganisms
• food safety
• food processing
• food quality standards
• human ecology