Food Microbiology: Technologies and Processes, Microbiology Analysis Methods, and Antimicrobials

Dear Colleagues,

In the last few years, microbiology has made great advancements through the next-generation sequencing (NGS) methods. Strains have been sequenced, making it possible to: compare phylogenetically the food associated strains; identifying Single Nucleotide Polymorphisms (SNPs) and relating their selection with the food environment and the selective pressure; and identifying CRISPR-Cas variable regions as an immune system that maintain trace of plasmids and bacteriophage infections. Bacterial communities have been studied with culture-dependent and culture-independent methods, and microbiomes have been analyzed in foods, environment, as well as in the gut. Novel food process technologies (microwave, Radio frequency energy) can thermally process food products by exploiting dielectric properties and water activity without using overly high temperatures. Food additives, such as bacteriocins, lactic and sorbic acid, and food preserving agents, are sought to ensure low costs and a high quality and safety of products. Novel phytochemicals may be found with good antibacterial activity.

We will consider any submissions associated with novel and advanced techniques and methodologies dealing with the microbiology of foods, and the processes relying on microorganisms (desired and unwanted, spoiling or toxin-producing, and delivering enzymes affecting the quality of productions), industrial challenges (fungal and bacterial containment), and solutions by food technologists in order to assure a production line. In the coming years, with a growing population, the food security challenge poses the problem of delivering enough commodities and foods, from raw materials to processed foods, and their stockage, and novel packaging solutions with shelf life extensions.

Dr. Palmiro Poltronieri
Guest Editor

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