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Emerging Intervention, Prevention, and Control Technologies for the Inactivation of...
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Emerging Intervention, Prevention, and Control Technologies for the Inactivation of Pathogenic and Spoilage Microorganisms in Food Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: 31 May 2025 | Viewed by 2436

Special Issue Editors

Dr. Chen Niu

E-Mail Website
Guest Editor
College of Food Science and Technology, Northwest University, Xi'an, China
Interests: food spoilage microorganisms; food detection and control; machine learning
Dr. Zihan Song

E-Mail Website
Guest Editor Assistant
Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China
Interests: food post-harvest processing; food safety control

Special Issue Information

Dear Colleagues,

Food spoilage and disease caused by microorganisms pose a threat to food quality and safety. Scientists and practitioners have been working to explore a variety of novel intervention and control technologies for microbial inactivation. The main disadvantage of traditional heat treatment is its adverse impact on food quality. Emerging green, natural, sustainable, and economical techniques with minimal impact on food quality are constantly being explored and researched in food applications. These techniques include physical treatments such as supercritical carbon dioxide, ozone treatment, electric field treatment, high-pressure treatment, non-thermal plasma treatment, positive osmosis (FO)-direct contact membrane distillation (DCMD), as well as natural chemicals such as essential oils, hydrogels, and other natural antibacterial substances that also received extensive attention. Therefore, it is necessary for researchers to develop new technologies with environmentally friendly and inactivation efficiency to minimize food contamination, and the exploration of the combination of various technologies is also advocated to improve food safety and shelf life.

Dr. Chen Niu
Guest Editor

Dr. Zihan Song
Guest Editor Assistant

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. 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

  • prevention
  • spoilage
  • supercritical carbon dioxide
  • ozone treatment
  • electric field treatment
  • high-pressure treatment
  • non-thermal plasma treatment
  • positive osmosis (FO)-direct contact membrane distillation
  • natural chemicals

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Published Papers (2 papers)

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Research

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23 pages, 7027 KiB  
Article
Plasma-Activated Water (PAW) Decontamination of Foodborne Bacteria in Shucked Oyster Meats Using a Compact Flow-Through Generator
by Phuthidhorn Thana, Dheerawan Boonyawan, Mathin Jaikua, Woranika Promsart, Athitta Rueangwong, Sunisa Ungwiwatkul, Kanyarak Prasertboonyai and Jakkrawut Maitip
Foods 2025, 14(9), 1502; https://doi.org/10.3390/foods14091502 - 25 Apr 2025
Viewed by 180
Abstract
This study explored the effectiveness of plasma-activated water (PAW), generated by a newly developed compact generator, for decontaminating foodborne bacteria in oyster meats. The generator effectively produced PAW with antibacterial activity when the water passed through the plasma reactor in a single cycle. [...] Read more.
This study explored the effectiveness of plasma-activated water (PAW), generated by a newly developed compact generator, for decontaminating foodborne bacteria in oyster meats. The generator effectively produced PAW with antibacterial activity when the water passed through the plasma reactor in a single cycle. The temperature of the PAW produced by the developed device did not exceed 40 °C, enabling its direct application to biological tissues immediately after production and discharge from the plasma reactor. The effects of flow rates and post-discharge times on key reactive species—including hydrogen peroxide, nitrite, and nitrate—were analyzed, along with pH and temperature. Freshly produced PAW can completely inhibit both E. coli and S. aureus in vitro, with a 5-log reduction within 5 min of treatment. Application to oyster meats led to an 86.6% and 87.9% inactivation of V. cholerae and V. parahaemolyticus, respectively. These research findings indicate that PAW generated using the developed compact flow-through generator holds promise as a food safety solution for households. The fact that complete foodborne pathogen elimination was not achieved emphasizes the need for further optimization. Full article
(This article belongs to the Special Issue Emerging Intervention, Prevention, and Control Technologies for the Inactivation of Pathogenic and Spoilage Microorganisms in Food Products)
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Review

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28 pages, 1213 KiB  
Review
The Novel Concept of Synergically Combining: High Hydrostatic Pressure and Lytic Bacteriophages to Eliminate Vegetative and Spore-Forming Bacteria in Food Products
by Dziyana Shymialevich, Michał Wójcicki and Barbara Sokołowska
Foods 2024, 13(16), 2519; https://doi.org/10.3390/foods13162519 - 12 Aug 2024
Cited by 3 | Viewed by 1670
Abstract
The article focuses on the ongoing challenge of eliminating vegetative and spore-forming bacteria from food products that exhibit resistance to the traditional preservation methods. In response to this need, the authors highlight an innovative approach based on the synergistic utilization of high-hydrostatic-pressure (HHP) [...] Read more.
The article focuses on the ongoing challenge of eliminating vegetative and spore-forming bacteria from food products that exhibit resistance to the traditional preservation methods. In response to this need, the authors highlight an innovative approach based on the synergistic utilization of high-hydrostatic-pressure (HHP) and lytic bacteriophages. The article reviews the current research on the use of HHP and lytic bacteriophages to combat bacteria in food products. The scope includes a comprehensive review of the existing literature on bacterial cell damage following HHP application, aiming to elucidate the synergistic effects of these technologies. Through this in-depth analysis, the article aims to contribute to a deeper understanding of how these innovative techniques can improve food safety and quality. There is no available research on the use of HHP and bacteriophages in the elimination of spore-forming bacteria; however, an important role of the synergistic effect of HHP and lytic bacteriophages with the appropriate adjustment of the parameters has been demonstrated in the more effective elimination of non-spore-forming bacteria from food products. This suggests that, when using this approach in the case of spore-forming bacteria, there is a high chance of the effective inactivation of this biological threat. Full article
(This article belongs to the Special Issue Emerging Intervention, Prevention, and Control Technologies for the Inactivation of Pathogenic and Spoilage Microorganisms in Food Products)
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