Antimicrobial Innovations

A special issue of Life (ISSN 2075-1729). This special issue belongs to the section "Microbiology".

Deadline for manuscript submissions: 31 December 2025 | Viewed by 1432

Special Issue Editors


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Guest Editor
1. Department of Biology, University of Turku, 20500 Turku, Finland
2. Department of Biochemistry and Biotechnology, Rovira i Virgili University, 43007 Tarragona, Spain
3. Nutrition and Health Unit, Eurecat Technology Centre of Catalonia, 43204 Reus, Spain
Interests: biology; evolution; microbial genomics; computational biology
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Guest Editor
Medicity Research Laboratory, University of Turku, 20014 Turku, Finland
Interests: biomedicine; cell biology; biomaterials

Special Issue Information

Dear Colleagues,

Antimicrobial innovations include the development and application of new strategies, compounds, and technologies to prevent and control the growth of harmful microorganisms. With the rise of antimicrobial resistance, these innovations are essential to protect people’s health, extend products’ shelf life, and reduce reliance on traditional antibiotics. This Special Issue welcomes articles proposing antimicrobial innovations including biopreservatives, plant-based extracts, peptides, nanomaterials, and bacteriophages, each offering unique benefits in combating microbial threats and the spread of antimicrobial resistance. Topics of interest may include, but are not limited to, innovations enhancing safety and quality through novel biopreservation techniques, delivery systems, and advanced biomaterials.

Dr. Pere Puigbò
Dr. Miho Nakamura
Guest Editors

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Keywords

  • antimicrobial resistance
  • biopreservation
  • lactic acid bacteria
  • bacteriocins
  • bacteriophages
  • natural antimicrobials
  • antimicrobial peptides
  • foodborne pathogens
  • antimicrobial biomaterials
  • race for the surface
  • microbial growth models
  • food safety

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Published Papers (1 paper)

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Review

15 pages, 1153 KiB  
Review
Use of Live Biopreservatives and Bacteriophages to Enhance the Safety of Meat Products
by Cristina Rodríguez-Marca, Cristina Domenech-Coca, Miho Nakamura, Nàdia Ortega-Olivé and Pere Puigbò
Life 2025, 15(2), 197; https://doi.org/10.3390/life15020197 - 28 Jan 2025
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Abstract
Critical health considerations for both raw and processed meats include addressing bacterial spoilage and ensuring safety. Nitrites and nitrates are widely used in the meat industry to enhance color and flavor and extend shelf life. However, health concerns linked to their use make [...] Read more.
Critical health considerations for both raw and processed meats include addressing bacterial spoilage and ensuring safety. Nitrites and nitrates are widely used in the meat industry to enhance color and flavor and extend shelf life. However, health concerns linked to their use make reducing nitrites and nitrates in meat production a significant challenge with potential benefits for both the food industry and consumer health. This challenge has been addressed with the use of biopreservatives, i.e., substances extracted from natural sources or produced by fermentation that can enhance food quality and safety. In this article, we assess the use of live biopreservatives (LBs), defined here as microorganisms that produce antimicrobial substances that can be used to preserve and extend the shelf life of food. Moreover, the potential synergistic effects of LBs with bacteriophages and biodegradable food packaging for meat is also explored. This innovative combination offers a comprehensive approach to meat preservation, enhancing both microbial control and sustainability. Overall, the inclusion of LBs extends the shelf life of meat products through bacteriostatic mechanisms, whereas bacteriophages offer direct (lytic) action against pathogens. Enhancing meat preservation and safety with mixed microbe-mediated strategies requires deeper empirical and theoretical insights and further revision of laws and ethical considerations. Full article
(This article belongs to the Special Issue Antimicrobial Innovations)
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