Food Preservation and Safety: Innovative Applications of Physical, Chemical, and Biological Methods and Their Interactions with Foodborne Microorganisms
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: 31 December 2025 | Viewed by 507
Special Issue Editors
Interests: food microbiology; food preservation and safety
Interests: biomass resource; algae; ecology; raceway ponds; photobioreactor
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
In response to the ever-increasing consumer demand for food safety and quality, food preservation technologies have emerged as a focal point of research. Physical methods, such as High-Pressure Processing (HPP), Pulsed Electric Fields (PEFs), and Cold Plasma technologies, offer non-thermal alternatives for inactivating pathogenic microorganisms, extending food shelf life while preserving sensory and nutritional attributes. Chemical approaches focus on the development of natural preservatives and antioxidants, including plant essential oils, extracts, and their compounds, which exhibit broad-spectrum antimicrobial activity and enhance food functionality. Biological methods, particularly the use of biocontrol agents (e.g., bacteriocins and organic acids produced by lactic acid bacteria), provide green and sustainable solutions for food preservation.
This Special Issue will delve into the technical principles, application scenarios, and interaction mechanisms of these methods with foodborne microorganisms (including bacteria, molds, etc.). Special attention will be given to how these methods can synergistically control microbial contamination in food while maintaining or improving the overall quality of food products. Furthermore, the efficacy and challenges of these technologies in various food categories, including meat products, dairy products, fruits, and vegetables, will be discussed. This Special Issue aims to explore the latest advancements in physical, chemical, and biological methods for food preservation and their complex interactions with foodborne microorganisms. We invite the submission of short communications, original articles, or review articles that contribute to the development of this field.
Prof. Dr. Wei Wei
Prof. Dr. Shuhao Huo
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
- food preservation
- food safety
- physical methods
- chemical methods
- biological methods
- foodborne microorganisms
- high-pressure processing
- pulsed electric fields
- cold plasma
- natural preservatives
- biocontrol agents
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