Analysis and Detection of Spoilage Microorganisms and Their Toxins in Food
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: 20 July 2026 | Viewed by 14
Special Issue Editors
Interests: food microbiology and molecular microbiology; food safety; microbial ecology; fermentation
Interests: microbial biofilms and aquatic systems; microbial response to natural and applied stress; antimicrobial resistance and animal agriculture; microbiology of engineered systems; fermentation to improve food functionality, value-added bioprocessing, antimicrobial films
Special Issue Information
Dear Colleagues,
Food spoilage caused by microorganisms and their associated toxins poses significant challenges to global food quality, safety, and shelf life. Spoilage microorganisms, including bacteria, yeasts, and molds, can lead to undesirable changes in food products, resulting in economic losses and potential health risks. Additionally, the microbial metabolites and toxins produced during spoilage can compromise consumer safety, even in the absence of pathogenic organisms.
This Special Issue aims to bring together cutting-edge research and innovative technologies focused on the detection, characterization, and analysis of spoilage microorganisms and their toxins in food. Topics of interest include the following aspects:
- Mechanisms of microbial food spoilage in food matrices.
- Molecular and metabolomic profiling of spoilage organisms.
- Development of rapid and sensitive detection methods for spoilage organisms.
- Methods for toxin detection and analysis.
- Innovative strategies to control food spoilage and extend shelf life.
- Quality and safety control strategies targeting spoilage-related issues.
- Predictive models for shelf-life prediction.
- Risk prediction of spoilage-related hazards.
We welcome original research articles and reviews on these topics.
Dr. Kaidi Wang
Prof. Dr. Darren R. Korber
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 250 words) can be sent to the Editorial Office for assessment.
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. Foods 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 2900 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
- spoilage microorganism detection
- spoilage microorganism characterization
- microbial toxin detection
- microbial toxin analysis
- detection and analysis methods
- food quality control
- food safety control
- shelf-life prediction
- risk prediction
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