Special Issue "Microbiological Safety of Foods"

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

Deadline for manuscript submissions: 15 July 2019

Special Issue Editors

Guest Editor
Dr. Vittorio Capozzi

Department of the Sciences of Agriculture, Food and Environment, University of Foggia, 71121 Foggia, Italy
Website | E-Mail
Interests: fermentation; lactic acid bacteria; probiotics; prebiotics; wine microbiology; malolactic fermentation; Saccharomyces cerevisiae; non-Saccharomyces; alcoholic fermentation; spoilage microbes; Brettanomyces bruxellensis; fermented beverages; biofortification; toxins degradation; foodborne pathogens; volatile organic compounds; direct-injection mass spectrometry; proton-transfer-reaction mass spectrometry
Guest Editor
Dr. Pasquale Russo

Department of the Science of Agriculture, Food and Environment (SAFE), Università degli studi di Foggia, Foggia, Italy
Website 1 | Website 2 | E-Mail
Interests: food microbiology; food safety; food biotechnology; food fermentation; antimicrobial activity; foodborne pathogens; biogenic amine; biocontrol

Special Issue Information

Dear Colleagues,

The maintenance and improvement of the “Safety of Foods” represent a field of continuous efforts for enterprises, consumers, governments, public and private agencies, and scientists. The understanding of microbiological hazards and the management of microbiological risks represent subjects of crucial relevance to assure food safety and to pursue zero-risk food supply.

Original and review papers dealing with all aspects of the “Microbiological Safety of Foods” are welcome for inclusion in this Special Issue of Foods. We report on exemplificative areas: Pathogen detection and occurrence in foods; pathogen contamination and limitation in foods; understanding of pathogen adaptation to food matrices and food processing conditions; antimicrobial activity and biocontrol in food chains; study, limitation and degradation of microbial metabolites toxic to humans; safety of food fermentations; emerging microbiological risks and food safety; innovative approaches in microbiological risk management in foods; and sustainable solutions to reduce microbial risks in the food chains

Dr. Vittorio Capozzi
Dr. Pasquale Russo
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 650 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 safety
  • Food pathogens
  • Microbiological control
  • Biocontrol
  • Antimicrobial activity
  • Emerging risks
  • Food control

Published Papers (3 papers)

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Research

Open AccessArticle Olive Leaves Extract from Algerian Oleaster (Olea europaea var. sylvestris) on Microbiological Safety and Shelf-life Stability of Raw Halal Minced Beef during Display
Received: 16 November 2018 / Revised: 18 December 2018 / Accepted: 21 December 2018 / Published: 26 December 2018
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Abstract
Oleaster (wild olive tree) by-products represent a renewable and low-cost source of biopolyphenols. Leaf extracts (sylv.OLE) of Algerian oleaster, locally called a’hachad (Olea europaea subsp. europaea var. sylvestris), were applied at 1 and 5% (v/w) to raw Halal minced beef (HMB) [...] Read more.
Oleaster (wild olive tree) by-products represent a renewable and low-cost source of biopolyphenols. Leaf extracts (sylv.OLE) of Algerian oleaster, locally called a’hachad (Olea europaea subsp. europaea var. sylvestris), were applied at 1 and 5% (v/w) to raw Halal minced beef (HMB) in order to test its safety and shelf-life prolongation during retail/display. The total phenolic compound content in the extract was 198.7 ± 3.6 mg gallic acid equivalent. Ten compounds were identified in the sylv.OLE by High Performance Liquid Chromatography/Diode Array Detector (HPLC/DAD), of which oleuropein was the most abundant (43.25%). Samples treated with 5% sylv.OLE had significantly higher antimicrobial and antioxidant effects than those treated with 1% extract (p < 0.05). The addition of sylv.OLE reduced psychrotrophic counts as well as the level of pathogens (Salmonella enterica ser. Enteritidis and Shiga toxin-producing Escherichia coli O157:H7). A thiobarbituric acid reactive substance (TBARS) value of 2.42 ± 0.11 was reached throughout six days of retail/display in control samples, while the addition of 5% sylv.OLE reduced TBARS value by 58% (p < 0.05). The presence of sylv.OLE at the tested concentrations did not negatively influence the overall acceptability and bitterness of HMB. Full article
(This article belongs to the Special Issue Microbiological Safety of Foods)
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Open AccessArticle Effects of Water Quality and Post-Harvest Handling on Microbiological Contamination of Lettuce at Urban and Peri-Urban Locations of Ouagadougou, Burkina Faso
Foods 2018, 7(12), 206; https://doi.org/10.3390/foods7120206
Received: 11 September 2018 / Revised: 11 December 2018 / Accepted: 12 December 2018 / Published: 16 December 2018
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Abstract
Vegetable production in urban gardens of Ouagadougou contributes to food security, but water for irrigation is often of low quality. This is particularly acute if irrigation water is taken from wastewater polluted channels. This study aimed at (i) verifying to what degree irrigation [...] Read more.
Vegetable production in urban gardens of Ouagadougou contributes to food security, but water for irrigation is often of low quality. This is particularly acute if irrigation water is taken from wastewater polluted channels. This study aimed at (i) verifying to what degree irrigation water quality is correlated with contamination of lettuce with Escherichia coli, total coliforms, and Salmonella spp., and (ii) assessing effects of post-harvest handling on pathogen development during the trade chain. We tested pathogen removal efficiency on lettuce by applying post-harvest washing. Irrigation water of production areas in Ouagadougou (n = 10) showed a mean E. coli load of 2.1 × 105 CFU 100 mL−1. In 60% of the cases, irrigation water did not meet the standards of the World Health Organization (WHO) for safe irrigation water, and in 30% of the cases, irrigation water was contaminated with Salmonella spp. Loads of total coliforms on lettuce leaves ranged from 2.9 × 103 CFU g−1 to 1.3 × 106 CFU g−1, while E. coli averaged 1.1 × 102 CFU g−1. Results on post-harvest handling revealed that microbial loads increased along the trade chain. Overall, half of all lettuce samples (n = 60) were tested positively for Salmonella spp. The experiment showed that appropriate post-harvest handling could prevent the increase of total coliforms. Full article
(This article belongs to the Special Issue Microbiological Safety of Foods)
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Graphical abstract

Open AccessArticle Tracing of Listeria monocytogenes Contamination Routes in Fermented Sausage Production Chain by Pulsed-Field Gel Electrophoresis Typing
Foods 2018, 7(12), 198; https://doi.org/10.3390/foods7120198
Received: 17 October 2018 / Revised: 19 November 2018 / Accepted: 3 December 2018 / Published: 4 December 2018
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Abstract
In this study, the presence of Listeria monocytogenes was assessed along the production process of fermented sausages in a small-scale facility. Following the isolation of the pathogen from the final product (ISO 11290-1), retrospective sampling was performed during the production of a new [...] Read more.
In this study, the presence of Listeria monocytogenes was assessed along the production process of fermented sausages in a small-scale facility. Following the isolation of the pathogen from the final product (ISO 11290-1), retrospective sampling was performed during the production of a new batch of sausages, including raw materials, casings, additives, sausage mixtures, sausages during fermentation, and environmental samples. L. monocytogenes was recovered from the following sampling points: the defrosting room and the cuttering, mixing, stuffing, and fermentation phases. Ten strains were isolated, molecularly confirmed as L. monocytogenes by means of a molecular detection system, and subjected to pulsed-field gel electrophoresis (PFGE) typing. On the basis of an unweighted pair group method with arithmetic mean (UPGMA) dendrogram from Ascl pulsotypes, the strains were indistinguishable (no band difference). The same pulsotypes of strains present in both batches of sausages, as well as in environmental samples, indicated the persistence of L. monocytogenes in the sausage production unit. Full article
(This article belongs to the Special Issue Microbiological Safety of Foods)
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