Special Issue "Advanced Technologies in Improving the Microbial Safety of Food"

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

Deadline for manuscript submissions: closed (20 August 2020).

Special Issue Editor

Prof. Dr. Alberto Martín
E-Mail Website
Guest Editor
Food Science and Nutrition Area, University Institute for the Research in Agri-food Resources-INURA, Universidad de Extremadura, Spain
Interests: food chemnistry; food analysis; bioactive compounds; prebiotic; probiotic; food microbiology and safety
Special Issues and Collections in MDPI journals

Special Issue Information

Dear Colleagues,

Increasing public demand for high quality food supply has led to extensive development of new food technologies of preserving foods while optimising their nutritional and sensory properties. Traditional techniques of food preservation such as heating, drying, chilling, etc., cause significant losses of nutrients and negative changes in sensory attributes. In addition, some of these treatments have consumer health concerns. Innovative processes for food preservation enhance microbial food safety and preservation of nutritional, functional and sensory characteristics of foods. However, there are several factors influencing consumer acceptance of these new food technologies associated not only to the characteristics of the process itself, but also consumer beliefs and other causes of type economic, political and social. Concerns about consumer responses to use of ionising radiation in the food industry are associated to its slow commercial implementation. The limitations of techniques such as high pressure, ultrasonics, pulsed UV light in the microbial inactivation require additional treatments. Pulsed electric field and low-temperature plasma have a wide potential for preserving food products. In any case, the efficiency of these all technologies depends on the operational conditions, food composition and the design of the equipment.

We look forward to receiving your original research or review papers for this Special Issue which will contribute into the development of equipment with an industrial-scale based on these advanced technologies in improving the microbial safety of food.

Prof. Alberto Martín
Guest Editor

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 2000 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

  • Microbial Safety
  • Ionising radiation
  • High pressure
  • Ultrasonics
  • Pulsed UV light
  • Pulsed electric field
  • Low-temperature plasma
  • Other advanced technologies
  • Food quality

Published Papers (1 paper)

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Research

Open AccessFeature PaperArticle
A Nanoengineered Stainless Steel Surface to Combat Bacterial Attachment and Biofilm Formation
Foods 2020, 9(11), 1518; https://doi.org/10.3390/foods9111518 - 22 Oct 2020
Viewed by 564
Abstract
Nanopatterning and anti-biofilm characterization of self-cleanable surfaces on stainless steel substrates were demonstrated in the current study. Electrochemical etching in diluted aqua regia solution consisting of 3.6% hydrogen chloride and 1.2% nitric acid was conducted at 10 V for 5, 10, and 15 [...] Read more.
Nanopatterning and anti-biofilm characterization of self-cleanable surfaces on stainless steel substrates were demonstrated in the current study. Electrochemical etching in diluted aqua regia solution consisting of 3.6% hydrogen chloride and 1.2% nitric acid was conducted at 10 V for 5, 10, and 15 min to fabricate nanoporous structures on the stainless steel. Variations in the etching rates and surface morphologic characteristics were caused by differences in treatment durations; the specimens treated at 10 V for 10 min showed that the nanoscale pores are needed to enhance the self-cleanability. Under static and realistic flow environments, the populations of Escherichia coli O157:H7 and Salmonella Typhimurium on the developed features were significantly reduced by 2.1–3.0 log colony-forming unit (CFU)/cm2 as compared to bare stainless steel (p < 0.05). The successful fabrication of electrochemically etched stainless steel surfaces with Teflon coating could be useful in the food industry and biomedical fields to hinder biofilm formation in order to improve food safety. Full article
(This article belongs to the Special Issue Advanced Technologies in Improving the Microbial Safety of Food)
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