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Special Issue "Ecology of Spoilage Associated Microorganisms in Food Products: Origin, Diversity, Behaviour and Spoilage Phenomena"
Deadline for manuscript submissions: closed (1 February 2019).
Ghent University, Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Research Unit Food Microbiology and Food Preservation, Gent, Belgium
Interests: pathogenic and spoilage spore forming microorganisms; food preservation; microbial source tracking; applied food mycology; predictive microbiology/mycology; water relations in foods; food safety and hygiene of street foods
Over the last few decades, food microbiologists established the microbial ecology of food products and microbial behavior during processing and storage. From these studies, what are now widely-known as specific spoilage organisms (SSOs) were identified for various types of food products. These have subsequently been widely used as model spoilage microorganisms in most food preservation studies, challenge tests, etc., enabling appropriate preservation (prevention) strategies to be devised.
However, food processing and packaging techniques have been evolving rapidly. In some cases these changes may have a significant impact on the microbial ecology and spoilage phenomena of food products. In addition to this, rapid advances in metagenomics and metabolomics have enabled vast amounts of data to be assembled on the microbial ecology of food products and the role of specific microorganisms in their spoilage. These techniques have also been used to identify the origin of food spoilage microorganisms in food products, which is very important for devising appropriate control strategies.
The aim of this Special Issue is to present the state-of-the-art regarding the ecology of microbial spoilage organisms in food products, their origin, behavior in the food processing environment and spoilage associated phenomena.Dr. Simbarashe Samapundo
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 1200 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.
- Microbial ecology
- Spoilage phenomena
- Source tracking