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

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

Deadline for manuscript submissions: 31 March 2021.

Special Issue Editors

Dr. Guillermo Cebrián
Website
Guest Editor
Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, (Universidad de Zaragoza-CITA), Zaragoza, Spain
Interests: thermal and nonthermal processing; physiology of foodborne pathogens; food safety; predictive microbiology
Special Issues and Collections in MDPI journals
Dr. Ignacio Álvarez
Website
Guest Editor
Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, (Universidad de Zaragoza-CITA), Zaragoza, Spain
Interests: thermal and nonthermal technologies; food safety and stability; predictive microbiology
Special Issues and Collections in MDPI journals

Special Issue Information

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

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 papers will be 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 monthly 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 2000 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

  • Stress resistance responses
  • Microbial inactivation
  • Mechanism of action
  • Thermal technologies
  • Non-thermal technologies

Published Papers

This special issue is now open for submission, see below for planned papers.

Planned Papers

The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.

1. Impact of the Resistance Responses to Stress Conditions Encountered in Food and Food Processing Environments on the Virulence and Growth Fitness of Non-Typhoidal Salmonellae

Silvia Guillén, Laura Nadal, Ignacio Álvarez, Pilar Mañas and Guillermo Cebrián

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