Special Issue "Effect of High-Pressure Processing and Pulsed Electric Fields on Inactivation of Microorganisms"

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

Deadline for manuscript submissions: 31 March 2023 | Viewed by 167

Special Issue Editors

Department of Food Process Engineering, Hochschule Osnabrück University of Applied Sciences, 49076 Osnabrueck, Germany
Interests: food science and technology; food processing; food technology; food safety; food processing and engineering; food preservation; food engineering; food production
Special Issues, Collections and Topics in MDPI journals
German Institute of Food Technologies (DIL), 49610 Quakenbrück, Germany
Interests: food technology; food engineering; high pressure; pulsed electric fields; food safety; sustainability
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Despite the high level of hygiene during different steps in food production, the occurrence of pathogens and spoilage microorganisms, especially with their increasing heat resistance, calls for additional action. Great efforts are being made in science to find the best solution to eliminate pathogens and spoilage microorganisms, and there are several techniques that can be implemented. Today, attention is focused on gentle methods due to their ability to inactivate microorganisms while having minimal influence on physicochemical and sensory properties. This Special Issue will be dedicated to the use of high-pressure processing and pulsed electric fields as important gentle methods.

Pulsed electric field (PEF) processing is a food preservation method that uses short bursts of electricity to inactivate the microbial populations in foods. High-pressure processing (HPP) is an innovative food preservation method that can inactivate microorganisms, including viruses, under high hydrostatic pressure. Both methods have a common positive effect on physicochemical and sensory properties and both have been acknowledged as green technologies as well as sustainable alternatives to conventional food processing.

Prof. Dr. Stefan Toepfl
Dr. Kemal Aganovic
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 2400 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.


  • inactivation
  • foodborne pathogens
  • pulsed electric fields
  • high-pressure processing

Published Papers

This special issue is now open for submission.
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