Natural Preservative for Enhancing the Microbiological Safety and Extending the Shelf-Life of Foods

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

Deadline for manuscript submissions: 31 July 2024 | Viewed by 153

Special Issue Editors


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Guest Editor
Veterinary and Animal Research Centre (CECAV), University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal
Interests: food safety; antimicrobial; hygiene; microbiology; meat quality; food processing and preservation; meat inspection
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Guest Editor
1. CAP/INESC TEC—Technology and Science and FCUP—Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal
2. Department of Physics, School of Sciences and Technology, University de Trás-os-Montes e Alto Douro, Vila Real, Portugal
Interests: porto optical sensors; integrated optics; spectroscopy and biophysics
Special Issues, Collections and Topics in MDPI journals

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Guest Editor
Veterinary and Animal Research Centre (CECAV), University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
Interests: food safety; antimicrobial; hygiene; microbiology; meat quality; food processing and preservation
Special Issues, Collections and Topics in MDPI journals

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Guest Editor
Department of Veterinary Medicine, University of Perugia, Perugia, Italy
Interests: Escherichia coli; meat; antibiotic resistance; antimicrobials; microbial molecular biology; bacteriology
Special Issues, Collections and Topics in MDPI journals

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Guest Editor

Special Issue Information

Dear Colleagues,

This Special Issue will focus on the most recently studied natural preservatives and strategies to improve the shelf-life and safety of food products, especially in foods of animal origin. The modern consumer is more aware of a food's health benefits, thereby increasingly demanding safe, healthy and sustainable foods. Population growth, globalization and climate change are currently major challenges for food security and food safety. Globalisation has led to greater access to diverse and varied foodstuffs, with changes in consumption preferences and less dependence on the type and seasonality of products, which has led to the need to readapt the way food is produced and preserved. During storage, deterioration processes inevitably occur in perishable foods. It is the responsibility of the economic operator to establish the shelf-life of food products, which must reflect the dynamics of loss of quality and food safety, guaranteeing compliance with the criteria required by current legislation. The use of sustainable packaging strategies and natural alternative substances instead of chemical elements to improve the shelf-life of food products and their safety will be the focus of the present Special Issue. The implementation of food preservation strategies to provide more sustainable, safe and quality food is crucial for attaining the goal of food industries today.

The submission of high-quality papers presenting research in this field is welcome, with a special focus on the topics mentioned in the keywords. We hope that your submission will be apt for publication in the present Special Issue.

Dr. Cristina Maria Teixeira Saraiva
Dr. José Manuel M. M. de Almeida
Dr. Juan García-Díez
Dr. Luca Grispoldi
Prof. Dr. Beniamino T. Cenci-Goga
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

  • shelf-life
  • food safety
  • natural preservatives
  • plant extracts
  • essentials oils
  • chitosan
  • bacteriocins
  • bioactive peptides
  • packaging
  • sous vide
  • sensory analysis
  • predictive microbiology

Published Papers

This special issue is now open for submission.
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