Detection and Control Technologies of Harmful Microorganisms in Food Supply Chain

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 544

Special Issue Editors


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Guest Editor
College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China
Interests: novel intervention/food processing technologies; microbial safety of low-moisture foods
Special Issues, Collections and Topics in MDPI journals

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Guest Editor
College of FoodScience and Engineering, Northwest A&F University, Yangling 712100, China
Interests: food contaminant detection and control

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Guest Editor Assistant
College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
Interests: microbial food safety and control

Special Issue Information

Dear Colleagues,

Harmful microorganisms in foods have threatened public health and damaged the world economy due to the medical burden and recalled products. Some harmful microorganisms can persist and transfer along the food supply chain from farm to fork, posing risks for public health and challenges for detection, prevention, and control. Thus, it is extremely vital to develop advanced, rapid, and reliable technologies to detect and control harmful microorganisms to ensure microbial food safety.

The scope of this Special Issue includes, but is not limited to, the development and application of detection and control technologies for tackling harmful microorganisms along the food supply chain to ensure microbial food safety; quantitative risk-based solutions and informed decisions to improve food safety; novel food control technologies (intervention/sanitation technologies and hygienic design) to control harmful microorganisms in foods; and rapid and reliable detection technologies to detect harmful microorganisms in food systems and environments. This Special Issue will showcase the latest developments, innovations, and trends in detection and control technologies for harmful microorganisms in the food supply chain and their contributions to ensuring microbial food safety and public health.

Prof. Dr. Long Chen
Prof. Dr. Shuxiang Liu
Dr. Rong Wang
Guest Editors

Dr. Xinyao Wei
Guest Editor Assistant

Manuscript Submission Information

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Keywords

  • quantitative microbial risk assessment/predictive microbiology 
  • microbial detection/inactivation/transfer/removal 
  • control technology 
  • next-generation sequencing 
  • food hygiene/sanitation 
  • food inspection 
  • foodborne outbreaks 
  • foodborne viruses 
  • foodborne pathogens

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Published Papers (1 paper)

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Research

14 pages, 2338 KB  
Article
Dielectric Properties and Heating Rates of Egg Components Associated with Radio Frequency and Microwave Pasteurization
by Feixue Yang, Jianhang Hu, Huijia Li, Xinyu Tang, Qisen Xiang, Xiangyu Guan, Wenhao Sun, Ping Li, Haiyan Zhang and Teng Cheng
Foods 2025, 14(19), 3287; https://doi.org/10.3390/foods14193287 - 23 Sep 2025
Viewed by 162
Abstract
Salmonella spp. outbreaks associated with eggs have attracted widespread concerns about food safety. To provide necessary information for further pasteurization processes and computer simulations induced by radio frequency (RF) and microwave (MW) energy, the dielectric properties, penetration depth, and heating rates of egg [...] Read more.
Salmonella spp. outbreaks associated with eggs have attracted widespread concerns about food safety. To provide necessary information for further pasteurization processes and computer simulations induced by radio frequency (RF) and microwave (MW) energy, the dielectric properties, penetration depth, and heating rates of egg white, yolk, and eggshell were measured, calculated, or fitted by regression models. The results demonstrated that both the dielectric constant and dielectric loss factor of egg white and yolk decreased dramatically with raised frequency within the RF range from 10 to 300 MHz, and then reduced slightly within the MW range from 300 to 3000 MHz. Dielectric constant, and loss factor of egg white, yolk, and eggshell increased with raised temperature. The penetration depth of egg white, yolk, and eggshell decreased with increasing of frequency. RF waves had a deeper penetration depth than that of MW waves at the same temperature. The fourth-order polynomial models provided a good fit to the experimental data with large coefficients of determination (R2 > 0.902). The heating rate of the egg samples increased with increasing RF voltage and microwave power, and the heating rate of yolk was higher than that of egg white or eggshell at the same conditions. This study offers essential data and effective guidance in developing and optimizing RF and MW pasteurization techniques for ensuring the microbial safety of eggs, using both experiments and mathematical simulations. Full article
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