New Insight into the Mechanisms of Microbial Resistance and of Inactivation of New and Traditional Technologies for Food Preservation

Dear Colleagues,

The food industry is showing growing interest in developing alternative microbial inactivation methods and in improving traditional ones in order to obtain more nutritious and fresh-like, but equally safe, food products. The successful implementation of a novel technology for food preservation largely depends upon accurate knowledge of its mechanism of microbial inactivation but also, and at the same time, on a deep comprehension of the mechanisms of microbial resistance and/or adaptation to this technology. Application of this basic knowledge can also help to improve the design of already existing processes/technologies -for instance through the development of combined processes- leading to milder and/or more effective treatments that could fulfill consumer requirements while maintaining the advantages of traditional treatments.

Original research and review papers dealing with the mechanisms of inactivation and/or the mechanisms of microbial resistance/adaptation to traditional and novel food preservation technologies are all welcome for inclusion in this Special Issue.

Dr. Guillermo Cebrián
Dr. Ignacio Álvarez
Guest Editors

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