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Foods
Special Issues
Microbiology Safety and Spoilage of Foods
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Microbiology Safety and Spoilage of Foods

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

Deadline for manuscript submissions: closed (31 January 2021) | Viewed by 3518

Special Issue Editor

Prof. Dr. Célia Quintas

E-Mail Website
Guest Editor
1. Universidade do Algarve, Instituto Superior de Engenharia，Campus da Penha, 8005-139 Faro, Portugal;
2. MED, Mediterranean Institute for Agriculture, Environment and Development, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
Interests: food microbiology; food safety; food spoilage; industrial microbiology; microbial fermentation; fermented food; Mediterranean food

Special Issue Information

Dear Colleagues,

Food may contain high microbial levels at the production/harvesting stages or can be easily contaminated with foodborne or spoilage microorganisms during processing, distribution, and storage. Food-related problems are worse when considering mass production, large-scale processing, long distribution chains, and the tendency to increase food shelf-life. In addition, emergent microorganisms, emergent technologies, new food formulations, and the increased desire for food convenience are all new challenges food processors and consumers are facing nowadays. With the current climatic changes, microbial problems could worsen or change. These situations lead to the continuing need to investigate the microbiology of foods in order to ensure the security and safety of food in the world.

Therefore, I would like to invite you to submit your recent research in this area to the Special Issue of Foods journal under the title “Microbial Safety and Spoilage of Foods”. This Special Issue aims to cover recent studies addressing microbial aspects of food quality, safety, hygiene, and degradation, keeping in mind the various changes the world, society, and life are facing today.

Prof. Célia Quintas
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 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 microbial populations
  • Safety parameters
  • Hygiene parameters
  • Microbial food spoilage
  • Microbial growth on foods
  • Control of microbial growth: decontamination and preservation
  • Food quality assurance

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Further information on MDPI's Special Issue polices can be found here.

Published Papers (1 paper)

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Research

18 pages, 1518 KiB  
Article
Microbiological Stability and Overall Quality of Ready-to-Heat Meals Based on Traditional Recipes of the Basilicata Region
by Attilio Matera, Giuseppe Altieri, Annamaria Ricciardi, Teresa Zotta, Nicola Condelli, Fernanda Galgano, Francesco Genovese and Giovanni Carlo Di Renzo
Foods 2020, 9(4), 406; https://doi.org/10.3390/foods9040406 - 1 Apr 2020
Cited by 2 | Viewed by 3123
Abstract
The quality of ready meals is affected by several factors that may impair stability and nutritional value. In this work, we evaluated the overall quality of four traditional meals (Basilicata region) prepared according to the cook&chill method, packaged in air or modified atmosphere [...] Read more.
The quality of ready meals is affected by several factors that may impair stability and nutritional value. In this work, we evaluated the overall quality of four traditional meals (Basilicata region) prepared according to the cook&chill method, packaged in air or modified atmosphere packaging (MAP; 70% N2 and 30% CO2), and stored at 4 °C for seven days. The shelf-life was determined by Listeria monocytogenes challenge testing and inactivation by microwave (MW) heating was assessed. The counts at the production day were excellent in three meals out of four, whereas one had high levels of spoilage and pathogens both as soon as the preparation and after seven days. MAP was partially effective only against the growth of the aerobic mesophilic species, whereas sensory analysis revealed that MAP may preserve many of sensory attributes. The average shelf-life of the meals ranged from 11 to 13 days, however, the potential shelf-life was undetectable in one out four meals, as L. monocytogenes growth was inhibited two days after the inoculum. In the inoculated meals, MW heating provided a partial inactivation (25%) of the pathogen. The overall quality of type the meals was partially satisfactory; post-cooking contaminations may affect the microbial load and reduce the palatability over the storage period and, above all, may involve biological hazards which consumers’ habits may not be able to eliminate. Full article
(This article belongs to the Special Issue Microbiology Safety and Spoilage of Foods)
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