Microorganisms and Meat Quality and Safety: The Exploration of Beneficial Microbes and the Control of Harmful Ones
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 30 November 2025 | Viewed by 1687
Special Issue Editor
Interests: microbial ecology and its relationship with meat quality; functional microorganisms in meat products; bioprotective cultures and bioprotection; spoilage and pathogenic bacteria in meat; spore germination and inactivation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Meat products play essential roles in the human diet. Microorganisms often play important roles in the quality of them. The beneficial microbes present in fermented meat products include bacteria, molds, and yeast, which can promote the formation of special flavors, characteristic colors, and desired textures of the products, inhibit the growth of harmful microorganisms, reduce the production of harmful substances, and endow the meat products with functional ingredients. Over the past few decades, bioprotective cultures have also been developed for the protection of meat and meat products during storage. Harmful microorganisms, including spoilage and pathogenic bacteria, however, are of great concern for the meat industry due to their influence on the quality and safety of the products. It is urgent to develop efficient methods to control them and thus prolong the shelf-life of the products and enchance food safety.
Potential topics include, but are not limited to, the following:
- Microbial ecology and its relationship with quality of meat products;
- Exploration of beneficial microorganisms derived from meat;
- Bioprotective cultures and bioprotection for meat products;
- Detection, isolation, and identification of spoilage and pathogenic bacteria in meat;
- Control of harmful microorganisms in meat.
Prof. Dr. Peijun Li
Guest Editor
Manuscript Submission Information
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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
- meat product
- microbial ecology
- starter culture
- bioprotective culture
- probiotics
- spoilage microorganism
- spore inactivation
- meat quality
- meat safety
- shelf life
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