Food Microbiology
A section of Microorganisms (ISSN 2076-2607).
Section Information
Different microbial communities are present in foods and responsible for their spoilage, safety and/or ripening. Microbes are also directly involved in food production and bioprotection. Starter cultures are usually added to raw food matrices, producing a typical flavor and odor. Indeed they can limit the growth of pathogenic microorganisms by substrate competition or by antimicrobic compounds. Microbial communities also produce biofilm in industrial machineries, and contaminate either raw or processed food. To better understand these problems, it is important to identify the relationships between the composition of the microbial community and the processes. Fast, simple, sensitive and specific methods are required to study each food ecosystem and to realize the parameters regulating microorganism growth and interactions. This section will remain focused on the study of microbial processes in food, microbial communities, microbial interactions, microbial detection and antimicrobial resistance.
Keywords
- Food microbiology
- Pathogenic microorganisms
- Spoilage microorganisms
- Interaction in food matrices
- Detection (traditional and molecular methods, biosensor)
- Starter cultures
- Bacteriocins
- Probiotics
- Innovation in food protection
- Antimicrobial resistance
- Biotechnological aspect
- Food antimicrobial compounds
- Decontamination
- Biofilms
Editorial Board
Topical Advisory Panel
Special Issues
Following special issues within this section are currently open for submissions:
- New Perspectives on the Action of Probiotics against Food Contaminants (Deadline: 31 August 2022)
- Microorganisms and Fermented Foods (Deadline: 31 August 2022)
- Gut Microbiome and Functional Foods (Deadline: 15 October 2022)
- Screening and Characterization of the Diversity of Food Microorganisms and Their Metabolites 2022 (Deadline: 31 October 2022)
- The Role of Lactobacillus in Human Health (Deadline: 31 October 2022)
- Antimicrobial Resistance and Molecular Tracing of Foodborne Pathogens 2.0 (Deadline: 31 October 2022)
- Foodborne Pathogens: Infections and Pathogenesis (Deadline: 31 October 2022)
- Wine Yeast 2.0 (Deadline: 30 November 2022)
- Phages from the Fermented Products (Deadline: 30 November 2022)
- Foodborne Pathogens: Detection Methods, Food Safety, and Public Health (Deadline: 30 November 2022)
- Transmission and Detection of Food and Environmental Pathogens 2.0 (Deadline: 30 November 2022)
- Seafood-Borne Pathogens (Deadline: 31 December 2022)
- Antibiotic Resistance in Foodborne Bacteria (Deadline: 31 December 2022)
- Food Microbial Diversity 2.0 (Deadline: 31 December 2022)
- Cronobacter: Genomics, Biology and Its Impact on Food Safety (Deadline: 31 December 2022)
- Use of Autochthonous Microbial Cultures to Safeguard Traditional Fermented Foods (Deadline: 31 December 2022)
- Emerging Issues and Approaches in Microbial Food Safety (Deadline: 31 December 2022)
- Advances in Edible Films from a Perspective of Food Microorganisms (Deadline: 25 January 2023)
- Foodborne and Waterborne Pathogens (Deadline: 25 January 2023)
- Yeasts and Lactic Acid Bacteria for Food Innovation and Byproduct Valorization (Deadline: 28 February 2023)
- Microbial Safety of Fermented Foods (Deadline: 28 February 2023)
- Microbial Ecology of Dairy Products: From Diversity to Functions (Deadline: 28 February 2023)
- Probiotics, Prebiotics and Functional Foods: Health Benefits and Biosafety (Deadline: 28 February 2023)
- An Update on Listeria monocytogenes 2.0 (Deadline: 31 March 2023)
- Food and Microbial Bioprocesses (Deadline: 31 March 2023)
- Antimicrobial Resistance in the Food Chain (Deadline: 30 April 2023)
- Genomic Approaches to Understanding Virulence of Listeria monocytogenes (Deadline: 30 April 2023)
- Use of GEMs (Genetically Engineered Microorganisms) for Sustainable Food Production (Deadline: 30 June 2023)
Topical Collection
Following topical collection within this section is currently open for submissions:
