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Microorganisms
Special Issues
Foodborne Pathogens: Control Strategies in the Food Supply Chain
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Foodborne Pathogens: Control Strategies in the Food Supply Chain

A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: closed (15 March 2024) | Viewed by 1310

Special Issue Editors

Dr. Elisa Cabrera-Diaz

E-Mail Website
Guest Editor
Departamento de Salud Pública (CUCBA), University of Guadalajara, Guadalajara, Mexico
Interests: control measures for foodborne pathogens—Prevalence, antibiotic resistance and virulence factors of foodborne pathogens
Dr. Angélica Villarruel-López

E-Mail Website
Guest Editor
Centro Universitario de Ciencias Exactas e Ingenierías (CUCEI), Universidad de Guadalajara, Guadalajara, Mexico
Interests: food microbiolog; functional foods

Special Issue Information

Dear Colleagues,

Foodborne diseases have a great impact on socioeconomic development, negatively affecting healthcare systems, national economies, tourism, and trade. Campylobacter, Salmonella, Shiga toxin-producing E. coli, and Listeria monocytogenes are among the most important pathogen bacteria associated with food safety issues in the food supply chain. Control strategies for foodborne pathogens are designed to prevent, reduce, or, ultimately, eliminate food safety risks; they can be applied at the pre-harvest level in the field or on the farm, or at the post-harvest level during processing. At food services and at home, training can be used as an intervention with which to educate employees and consumers on the proper handling of food products to reduce the risk of foodborne illness.

This Special Issue aims to present control strategies for foodborne pathogens at any step of the food supply chain. Research areas may include (but are not limited to) the following: the development, implementation, and/or validation of pre-harvest and post-harvest interventions for foodborne pathogens; the use of natural antimicrobials or antagonistic microorganisms for the control of foodborne pathogens; and intervention strategies in food service establishments, as well as at the consumer level, to reduce the risk of foodborne illness. In this Special Issue, original research papers and reviews are welcome.

Dr. Elisa Cabrera-Diaz
Dr. Angélica Villarruel-López
Guest Editors

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. Microorganisms 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 2700 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

  • intervention strategies
  • control measures
  • antimicrobial treatments
  • natural antimicrobials
  • antagonistic microorganisms
  • validation
  • pre-harvest interventions
  • post-harvest interventions

Published Papers (1 paper)

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Research

14 pages, 1882 KiB  
Article
Effectiveness of Ultra-High Irradiance Blue-Light-Emitting Diodes to Control Salmonella Contamination Adhered to Dry Stainless Steel Surfaces
by Martha Minor and Luis Sabillón
Microorganisms 2024, 12(1), 103; https://doi.org/10.3390/microorganisms12010103 - 4 Jan 2024
Cited by 1 | Viewed by 933
Abstract
Controlling Salmonella contamination in dry food processing environments represents a significant challenge due to their tolerance to desiccation stress and enhanced thermal resistance. Blue light is emerging as a safer alternative to UV irradiation for surface decontamination. In the present study, the antimicrobial [...] Read more.
Controlling Salmonella contamination in dry food processing environments represents a significant challenge due to their tolerance to desiccation stress and enhanced thermal resistance. Blue light is emerging as a safer alternative to UV irradiation for surface decontamination. In the present study, the antimicrobial efficacy of ultra-high irradiance (UHI) blue light, generated by light-emitting diodes (LEDs) at wavelengths of 405 nm (841.6 mW/cm2) and 460 nm (614.9 mW/cm2), was evaluated against a five-serovar cocktail of Salmonella enterica dry cells on clean and soiled stainless steel (SS) surfaces. Inoculated coupons were subjected to blue light irradiation treatments at equivalent energy doses ranging from 221 to 1106 J/cm2. Wheat flour was used as a model food soil system. To determine the bactericidal mechanisms of blue light, the intracellular concentration of reactive oxygen species (ROS) in Salmonella cells and the temperature changes on SS surfaces were also measured. The treatment energy dose had a significant effect on Salmonella inactivation levels. On clean SS surfaces, the reduction in Salmonella counts ranged from 0.8 to 7.4 log CFU/cm2, while, on soiled coupons, the inactivation levels varied from 1.2 to 4.2 log CFU/cm2. Blue LED treatments triggered a significant generation of ROS within Salmonella cells, as well as a substantial temperature increase in SS surfaces. However, in the presence of organic matter, the oxidative stress in Salmonella cells declined significantly, and treatments with higher energy doses (>700 J/cm2) were required to uphold the antimicrobial effectiveness observed on clean SS. The mechanism of the bactericidal effect of UHI blue LED treatments is likely to be a combination of photothermal and photochemical effects. These results indicate that LEDs emitting UHI blue light could represent a novel cost- and time-effective alternative for controlling microbial contamination in dry food processing environments. Full article
(This article belongs to the Special Issue Foodborne Pathogens: Control Strategies in the Food Supply Chain)
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