Emerging Technologies in Food Safety Intervention

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

Deadline for manuscript submissions: 15 October 2024 | Viewed by 455

Special Issue Editors


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Guest Editor
Facultad de Ciencias Biológicas, Departamento Microbiologia y Ecologia, Universitat de València, C/Dr. Moliner, 50, 46100 Valencia, Spain
Interests: food processing; microbiological risk assessment; non-thermal technologies in food processing; natural antimicrobials; bioactive compounds in food; agri-food by-products valorisation via processing
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Co-Guest Editor
Institute of Life Technologies, University of Applied Sciences Western Switzerland, Delemont, Switzerland
Interests: plant-based food; dry and wet extraction of plant proteins; high moisture extrusion (HME); design of extruder cooling dies; soft material analysis; plant-based meat and cheese substitutes; pulsed electric fields (PEF) for microbial inactivation and protein functionalization in liquid foods; design of treatment chambers; concepts for PEF treatment integration in food processing; food powder decontamination by cold atmospheric plasma (CAP) treatment; design of CAP chambers; inactivation kinetics; toxicological studies; flavor release and flavor binding kinetics; influence of food matrixes and processing conditions

Special Issue Information

Dear Colleagues,

Food processing technologies have been applied and developed by humanity since ancient times, with the objective of transforming and modifying raw products, obtaining more stable final food matrices, improving the organoleptic quality, and the nutritional properties in food, ensuring food microbiological safety. These technologies (mainly based on high temperature/low temperature application) have enabled the adaptation of food raw products to human needs, leading to the survival and advancement of ancient civilizations into modern well-established communities, and increasing the competitiveness of the market and of emergent companies. Today, globalization, over-population, the increase in the number of in elderly people worldwide, climate change, the emergence of novel food and clinical microbial pathogens, and the depletion of natural resources have forced human adaptation and reaction, leading towards more accurate approaches in food production and transformation in the future. There is a need for innovation in food processing in order to design novel products that satisfy consumer demands (healthier products with intact or improved bioactivities, as well as being organoleptically attractive) and that are microbiologically safe, which needs to be explored in order to be satisfied.

To date, specifically, microbiological risks continue to be a challenge for the industry (30% of people in industrialized countries suffer from a food-borne disease each year) mainly in relation to some specific products (e.g., powders), regarding some specific pathogens that are highly resistant to conventional processing methods (thermal resistance of bacterial spores), and in many conflictive scenarios (transportation high distances, and management at home of perishable food contaminated matrices). Novel non-thermal technologies (such as high hydrostatic pressure, pulsed electric fields, ultrasounds, and UV light, among others) have demonstrated to be effective in achieving microbial food safety objectives (FSOs) and preserving nutritional and organoleptical food values. Additionally, some technologies are able to extract (polyphenols, carbohydrates, etc) and generate specific biochemical components in food with enhanced bioactive value (new bioactive peptides and short chain fatty acids (SCFAs) after processing followed by probiotics fermentation) (HHP among the most studied technologies about this topic). In spite of the promising results obtained to date, scarce information has been reported regarding some processes that are present in TRL 4-5, such as cold plasma, and some risks associated with minimum processes are not yet fully understood (e.g., generation of sub-lethally damaged cells, changes in virulence on the resistant population, and change into non-cultivable state due to treatment, among others). The present Special Issue aims to further the understanding of this field and compile studies exploring challenging aspects in novel food processing techniques applied with the aim of achieving food microbiological safety.

Prof. Dr. María Consuelo Pina-Pérez
Prof. Dr. Michael Beyrer
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 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 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 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

  • food microbiological safety
  • novel food processing techniques
  • non-thermal technologies (such as high hydrostatic pressure, pulsed electric fields, cold plasma, UV light, among others)
  • natural antimicrobials
  • hurdle technology
  • quantitative microbiological risk assessment (QMRA)

Published Papers

This special issue is now open for submission.
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