Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
7.4
4.7
Journals
Foods
Special Issues
The Survival Mechanisms and Control Methods of Salmonella in Foods
share announcement

The Survival Mechanisms and Control Methods of Salmonella in Foods

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

Deadline for manuscript submissions: closed (10 December 2024) | Viewed by 1794

Special Issue Editors

Dr. Shoukui He

E-Mail Website
Guest Editor
Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
Interests: food safety; food microbiology; foodborne pathogen; bacterial stress response; natural antimicrobial
Special Issues, Collections and Topics in MDPI journals
Dr. Sinisa Vidovic

E-Mail Website
Guest Editor
The New Zealand Institute for Plant and Food Research Limited, 1025 Auckland, New Zealand
Interests: food safety; bacteriology; stress adaptive physiology; animicrobial resistance; genomics; public health
Special Issues, Collections and Topics in MDPI journals
Dr. Lin Chen

E-Mail Website
Guest Editor
School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, Singapore 637459, Singapore
Interests: food safety and processing; food quality control; postharvest physiology; microbiology; foodomics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Non-typhoidal Salmonella (hereafter Salmonella) is a leading foodborne pathogen, causing 93.8 million cases of gastroenteritis and 155,000 deaths globally each year. This pathogen can survive many physical and chemical treatments commonly employed in the food industry, thus compromising food safety. As such, it is crucial to explore the survival behaviors and mechanisms of Salmonella under food processing and preservation conditions. On the other hand, it is essential to develop novel antibacterial alternatives that possess excellent anti-Salmonella activity and a low capacity to induce bacterial resistance. Doing so, we can better prevent and control Salmonella in foods. We cordially invite submissions on the aforementioned topics to build a comprehensive body of knowledge to ensure food safety associated with Salmonella.

Dr. Shoukui He
Dr. Sinisa Vidovic
Dr. Lin Chen
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 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

  • foodborne salmonella
  • stress response
  • response mechanism
  • antibiotic resistance
  • biofilm
  • chemical disinfectant
  • physical intervention
  • biological control
  • novel antimicrobial
  • antibacterial mechanism

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.

Further information on MDPI's Special Issue policies can be found here.

Published Papers (1 paper)

Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

12 pages, 6309 KiB  
Article
Microscopic Analysis of Temperature Effects on Surface Colonization and Biofilm Morphology of Salmonella enterica
by Zachariah Vice, You Zhou, Sapna Chitlapilly Dass and Rong Wang
Foods 2025, 14(2), 268; https://doi.org/10.3390/foods14020268 - 15 Jan 2025
Viewed by 1278
Abstract
Salmonella enterica represents a diverse group of pathogens commonly associated with food contamination including red meat. Even though pre- and post-harvest cleaning and sanitization procedures are widely implemented at meat processing plants to mitigate the hazard, S. enterica cells may escape the process [...] Read more.
Salmonella enterica represents a diverse group of pathogens commonly associated with food contamination including red meat. Even though pre- and post-harvest cleaning and sanitization procedures are widely implemented at meat processing plants to mitigate the hazard, S. enterica cells may escape the process by colonizing, on contact, surfaces in the form of a biofilm that functions as an aggregated microbial community to facilitate mutual protection, antimicrobial resistance, proliferation and dissemination. Biofilm development is a complex process that can be affected by a variety of factors including environmental temperature. We developed methods using scanning electron microscopy and confocal microscopy with a novel image analysis software tool to investigate the temperature influence on S. enterica cell colonization and biofilm formation by directly visualizing and comparing the biofilm matrix’s morphological differences under various temperatures. Cocktails of S. enterica strains belonging to serovars, commonly isolated from meat samples, were applied to develop biofilms on a stainless steel surface at 7, 15, or 37 °C. Results of the microscopy analysis showed that as temperature increased, better-defined biofilm structures with extracellular polymeric structures (EPS) could be identified. However, S. enterica colonization and aggregated bacterial biomass were clearly observed at the low temperature (7 °C) as well. These results demonstrate that the environmental temperature significantly contributes to S. enterica biofilm formation as the higher temperatures encourage bacterial active proliferation and biofilm maturation leading to the development of well-pronounced structures, while the lower temperature may promote cell attachment but, meanwhile, limit the EPS biosynthesis and biofilm maturation. Our study indicates that the mature S. enterica biofilms formed under favorable conditions may protect the pathogens with the well-developed 3-demensional (3D) structure against routine treatment. Furthermore, the low temperatures commonly maintained at meat plants are not able to effectively prevent S. enterica colonization and biofilm formation since at such temperatures there could still be colonized biomass that can contaminate the products. Therefore, the temperature effect on pathogen colonization and biofilm development should be taken into consideration while evaluating hygiene standards and sanitization procedures at the processing facilities. Full article
(This article belongs to the Special Issue The Survival Mechanisms and Control Methods of Salmonella in Foods)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-1
Back to TopTop