Innovative Technology for Improving the Quality and Microbiological Safety of Foods of Animal Origin

Dear Colleagues,

Foods of animal origin are usually prone to deterioration of their quality characteristics during storage due to their physicochemical properties. In most cases, they are also an ideal medium for the growth of common spoilage microorganisms, as well as pathogens. In the past, traditional preservation methods such as refrigeration, freezing, heat pasteurization or sterilization, canning, drying, salting or smoking were used for foods of animal origin. In recent years, innovative technology methods for improving the quality and microbiological safety of foods of animal origin have been successfully used. Among several innovative techniques are high hydrostatic pressure, pulsed electric fields, cold plasma, ultrasound, probiotics, smart packaging techniques, nanotechnology, advanced omic technologies (genomics, transcriptomics, proteomics, and metabolomics), gene expression, and emerging imaging techniques.

This Special Issue of Foods, entitled “Innovative Technology for Improving the Quality and Microbiological Safety of Foods of Animal Origin” invites works (research or reviews) on the current state of knowledge of the subject.

Prof. Dr. Alexander Govaris
Guest Editor

Manuscript Submission Information

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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.