Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
8.7
5.1
Journals
Foods
Special Issues
Detection and Control Technologies of Harmful Microorganisms in Food Supply...
share announcement

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 July 2026 | Viewed by 6790

Special Issue Editors

Prof. Dr. Long Chen

E-Mail Website
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
Prof. Dr. Shuxiang Liu

E-Mail Website
Guest Editor
College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
Interests: microbial food safety and control
Special Issues, Collections and Topics in MDPI journals
Dr. Rong Wang

E-Mail Website
Guest Editor
College of FoodScience and Engineering, Northwest A&F University, Yangling 712100, China
Interests: food contaminant detection and control
Dr. Xinyao Wei

E-Mail Website
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

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 250 words) can be sent to the Editorial Office for assessment.

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

  • 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

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 (6 papers)

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

Research

Jump to: Review

11 pages, 1680 KB  
Article
Development of Resazurin-Based Assay for Rapid Evaluation of Sodium Hypochlorite Tolerance in Salmonella
by Feng Liu, Jiele Ma, Yingping Xiao, Wen Wang, Yangtai Liu, Qingli Dong and Xingning Xiao
Foods 2026, 15(6), 1086; https://doi.org/10.3390/foods15061086 - 20 Mar 2026
Viewed by 453
Abstract
Sodium hypochlorite (NaClO) is frequently utilized in food processing. More than 90% of Salmonella spp. isolates from poultry supply chains exhibited tolerance to NaClO, with MIC values exceeding 256 mg/L. Exposure to NaClO disinfection may lead to the emergence of bacterial tolerance to [...] Read more.
Sodium hypochlorite (NaClO) is frequently utilized in food processing. More than 90% of Salmonella spp. isolates from poultry supply chains exhibited tolerance to NaClO, with MIC values exceeding 256 mg/L. Exposure to NaClO disinfection may lead to the emergence of bacterial tolerance to chlorine, which is frequently associated with antibiotic cross-resistance. This work employed a resazurin-based assay for rapid evaluation of the NaClO chlorine tolerance of Salmonella. The results were compared to the broth microdilution method for assessing bacterial tolerance. At the initial inoculum of 107 CFU/mL, NaClO tolerance was successfully identified via colorimetry within 2 h. Notably, the fluorescence-based evaluation yielded significant results even sooner, showing a marked increase in intensity within 1 h of resazurin incubation. Even with an inoculum of 105 CFU/mL, the resazurin-based method determines NaClO tolerance in just 6 h. Conversely, traditional broth microdilution requires an overnight culture to manifest sufficient turbidity for optical density monitoring. Furthermore, the broth microdilution method revealed NaClO tolerance (MIC > 256 mg/L) in 1.6% (1/64) of the Salmonella isolates. The modified resazurin assay, by contrast, detected tolerance in 6.3% (4/64) of isolates. The reference that differentiates between resistant and sensitive strains was 3.2 × 105 RFU. When the strains exhibited an MIC value of 256 mg/L, the fluorescence intensity varied from around 1.2 × 105 to 4 × 105 RFU, reflecting inactivation effects at practical chlorine concentrations. This methodology is recognized as a rapid, high-throughput, and quantitative screening approach for assessing bacterial chlorine resistance. Full article
(This article belongs to the Special Issue Detection and Control Technologies of Harmful Microorganisms in Food Supply Chain)
►▼ Show Figures

Figure 1

16 pages, 3559 KB  
Article
Bacillus velezensis LT-22 Volatiles for the Biocontrol of Phytophthora capsici: Antifungal Action and Underlying Mechanisms
by Meilin Zhao, Zhihua Huang, Shuoyang Sun, Quan Gan, Shuang Wu, Xiqi Hu, Delei Xu, Pedro Laborda, Bao Tang and Lingtian Wu
Foods 2026, 15(4), 753; https://doi.org/10.3390/foods15040753 - 19 Feb 2026
Viewed by 499
Abstract
Phytophthora capsici, an invasive oomycete pathogen causing blight in crops like cucurbits, tomatoes, and peppers, has led to significant economic losses. Due to the limitations of conventional control methods, research has focused on effective and eco-friendly biocontrol alternatives. The bacterial strain LT-22, [...] Read more.
Phytophthora capsici, an invasive oomycete pathogen causing blight in crops like cucurbits, tomatoes, and peppers, has led to significant economic losses. Due to the limitations of conventional control methods, research has focused on effective and eco-friendly biocontrol alternatives. The bacterial strain LT-22, identified as Bacillus velezensis, exhibits broad-spectrum antifungal activity and plant growth-promoting potential. This study investigated the biocontrol efficacy of volatile organic compounds (VOCs) from strain LT-22. LT-22 VOCs strongly inhibited P. capsici PC153 growth in vitro and reduced disease symptoms in pepper fruits. Microscopic observations showed that LT-22 VOCs caused significant morphological changes in P. capsici PC153 mycelium by disrupting cell wall and membrane integrity. The treatment increased malondialdehyde (MDA) levels and reduced cellulose content, further indicating that LT-22 VOCs compromise cell integrity to exert antifungal effects. Furthermore, 2-methylbutanoic acid was identified as the primary antifungal VOC, with an EC50 value of 0.095 µL/mL against P. capsici PC153, lower than the reported plant-derived compounds. Together, these results indicate that strain LT-22 and its VOCs, especially 2-methylbutanoic acid, have significant potential as an effective biocontrol agent for managing Phytophthora blight. Full article
(This article belongs to the Special Issue Detection and Control Technologies of Harmful Microorganisms in Food Supply Chain)
►▼ Show Figures

Figure 1

19 pages, 3601 KB  
Article
Isolation and Characterization of Brevibacillus parabrevis S09T2, a Novel Ochratoxin A-Degrading Strain with Application Potential
by Jinqi Xiao, Qingping Wu, Junhui Wu, Xin Wang, Shixuan Huang, Xiaojuan Yang, Xianhu Wei, Youxiong Zhang, Xiuying Kou, Yuwei Wu and Ling Chen
Foods 2026, 15(2), 295; https://doi.org/10.3390/foods15020295 - 14 Jan 2026
Viewed by 670
Abstract
Ochratoxin A (OTA), a fungal secondary metabolite, is frequently detected in grains, herbal products, and other agricultural commodities, posing potential food safety risks. Among existing detoxification strategies, biological degradation is considered both specific and environmentally sustainable. In this study, a novel OTA-degrading bacterium, [...] Read more.
Ochratoxin A (OTA), a fungal secondary metabolite, is frequently detected in grains, herbal products, and other agricultural commodities, posing potential food safety risks. Among existing detoxification strategies, biological degradation is considered both specific and environmentally sustainable. In this study, a novel OTA-degrading bacterium, Brevibacillus parabrevis S09T2, was isolated from soil using OTA as the sole carbon source. The strain exhibited no hemolytic activity and carried no virulence or antibiotic resistance genes, indicating a favorable safety profile. S09T2 efficiently degraded OTA, removing over 93% of 5–8 μg/mL OTA within 24 h at 37 °C, and almost completely degrading OTA concentrations up to 10 μg/mL within 72 h. UPLC-HRMS analysis identified ochratoxin α (OTα) and phenylalanine as the only degradation products, confirming detoxification via amide bond hydrolysis. The intracellular enzyme responsible for this reaction displayed notable thermostability, achieving near-complete degradation of 1 μg/mL OTA at 50 °C within 6 h. Moreover, the cell lysate significantly reduced OTA levels in Plumeria rubra extract, a widely consumed functional food, demonstrating applicability in complex food matrices. Collectively, these findings highlight S09T2 as a promising candidate for OTA detoxification and support its potential use in food and feed safety applications. Full article
(This article belongs to the Special Issue Detection and Control Technologies of Harmful Microorganisms in Food Supply Chain)
►▼ Show Figures

Graphical abstract

20 pages, 1166 KB  
Article
Applicability of Controllable Normal Force Platform for Study of Bacteria Removal During Dry Cleaning in Dry Food Manufacturing Environments
by Jincheng Ma, Curtis L. Weller, Shaojin Wang, Yu Liu, Zhipeng Liu and Long Chen
Foods 2025, 14(20), 3459; https://doi.org/10.3390/foods14203459 - 10 Oct 2025
Viewed by 1073
Abstract
Microbial safety in low-moisture foods (LMFs) has attracted widespread public attention due to the multiple outbreaks and recalls in recent years. Dry cleaning methods are typically used in LMFs production environments. However, there is no standardized and consistent method for controlling normal force [...] Read more.
Microbial safety in low-moisture foods (LMFs) has attracted widespread public attention due to the multiple outbreaks and recalls in recent years. Dry cleaning methods are typically used in LMFs production environments. However, there is no standardized and consistent method for controlling normal force and measuring the shear force of cleaning tool applied on food contact surfaces during dry cleaning. A dry-cleaning platform with the normal force controllable feature was custom-designed, and its performance was evaluated as the primary objective of the study. Effects of various factors (bacterial type, surface material, surface roughness, and normal force) on the shear force and removal of Salmonella enterica Enteritidis PT 30 (S. PT 30) and Enterococcus faecium NRRL B2354 (E. faecium) during dry wiping were investigated using the developed platform. The performance evaluation indicated that the platform was adequately stable during standardized and consistent dry cleaning. Surface roughness, normal force, and surface material significantly affected shear force (p < 0.05) applied on food contact surfaces. The bacterial type significantly affected the shear force on stainless steel (p < 0.05). No significant difference (p > 0.05) was observed in removing S. PT 30 from inoculated surfaces after dry wiping under all investigated conditions. Surface material significantly affected the removal of E. faecium (p < 0.05). The removal of E. faecium was numerically higher than that of Salmonella under the same conditions. Thus, E. faecium may not be a suitable surrogate for S. PT 30 removal at the end of dry cleaning under the wiping conditions tested. The potential applications of the platform were also discussed for future studies on how to enhance dry cleaning efficiency. Shear force can guide the disruption of cohesion and adhesion in surface microorganisms/residues, thereby enhancing cleaning efficiency. The custom-designed dry-cleaning platform with the controllable normal force feature has potential applications in further laboratory dry cleaning studies. Full article
(This article belongs to the Special Issue Detection and Control Technologies of Harmful Microorganisms in Food Supply Chain)
►▼ Show Figures

Figure 1

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
Cited by 1 | Viewed by 1533
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
(This article belongs to the Special Issue Detection and Control Technologies of Harmful Microorganisms in Food Supply Chain)
►▼ Show Figures

Figure 1

Review

Jump to: Research

22 pages, 1954 KB  
Review
Foodborne Pathogens in High-Salt, High-Sugar, and High-Fat Foods: Matrix Effects on Persistence, Adaption and Inactivation for Food Safety
by Yuanmei Xu, Zuhua Liang, Bichao Jia, Zeyi Zuo, Nan Ge, Wenle Yu and Lingtian Wu
Foods 2026, 15(2), 291; https://doi.org/10.3390/foods15020291 - 13 Jan 2026
Viewed by 1675
Abstract
High-salt, high-sugar, and high-fat foods are popular among consumers because of their distinctive sensory qualities and extended shelf stability. Although these matrices have long been regarded as inhospitable to microbial proliferation, numerous outbreaks linked to salted meats and fish, chocolate, tahini, peanut butter, [...] Read more.
High-salt, high-sugar, and high-fat foods are popular among consumers because of their distinctive sensory qualities and extended shelf stability. Although these matrices have long been regarded as inhospitable to microbial proliferation, numerous outbreaks linked to salted meats and fish, chocolate, tahini, peanut butter, and cheese demonstrate that such environments can nevertheless support prolonged pathogen survival and complicate inactivation efforts. This review compiles reported outbreaks and recalls associated with these products and shows that Salmonella spp., Listeria monocytogenes (L. monocytogenes), Escherichia coli (E. coli), Staphylococcus aureus (S. aureus), and Vibrio parahaemolyticus (V. parahaemolyticus) are the principal pathogens involved. It further examines key factors shaping survival and the mechanisms underlying pathogen persistence in these extreme matrices. Growing evidence also indicates that elevated levels of salt, sugar, and fat can modulate the effectiveness of inactivation technologies: salt may exert both inhibitory and sensitizing effects, whereas sugar and fat generally provide protective advantages during treatment. Clarifying these matrix-dependent interactions is critical for designing optimized multi-hurdle preservation approaches that ensure microbial safety while maintaining product quality in extreme foods. Full article
(This article belongs to the Special Issue Detection and Control Technologies of Harmful Microorganisms in Food Supply Chain)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-6
Back to TopTop