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Microorganisms
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Food Microbiota in the Center Place: Detection, Antibiotic Resistance, Biofilms,...
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Food Microbiota in the Center Place: Detection, Antibiotic Resistance, Biofilms, the Impact on Hosts and Targeted Interventions

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

Deadline for manuscript submissions: closed (31 October 2025) | Viewed by 7597

Special Issue Editors

Dr. Hua Wang

E-Mail Website
Guest Editor
Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA
Interests: antibiotic resistance; host and food microbiota; food fermentation; biofilms; lactic acid bacteria and Listeria monocytogenes; rapid detection of microbes and gene pools
Dr. Atin Datta

E-Mail
Guest Editor
Joint Institute of Food Safety and Applied Nutrition, University of Maryland, College Park, MD, USA
Interests: foodborne pathogens; microbial genetics

Special Issue Information

Dear Colleagues,

Microorganisms and microbiota with the food chain have central roles in shaping food safety, public health, agricultural production and environmental sustainability. Foodborne and feedborne microbiota directly affect host health. Host gastrointestinal tract system further serves as the breeding ground for the evolution, dissemination, enrichment and persistence of microorganisms harboring hazardous genes and pathogens. Animal and human feces released contribute to the environmental pools of these organisms and hazardous genes, further affecting animal and human health through plant and animal food intake and environmental contacts. Manuscripts on improved detection of viable foodborne pathogens and hazardous genes; improved understanding on antibiotic resistance, microbial persistence, impact on host health; and innovative and targeted pathogen and hazardous gene mitigation strategies essential for food safety and public health are welcome to submit to this Special Issue.

Dr. Hua Wang
Dr. Atin Datta
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 250 words) can be sent to the Editorial Office for assessment.

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

  • food microbiota
  • detection
  • antibiotic resistance
  • biofilms

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Published Papers (4 papers)

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Research

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18 pages, 1214 KB  
Article
Influence of Sodium Chloride on the Behaviour of Pseudomonas fluorescens in Ripened Sheep Cheese
by Simone Lopes, Manuela Vida, Cláudia Correia, Jaime Fernandes, Sandra Gomes, Ana Fernando, Rafael Tabla and Nuno Alvarenga
Microorganisms 2025, 13(12), 2693; https://doi.org/10.3390/microorganisms13122693 - 26 Nov 2025
Viewed by 498
Abstract
Ewe’s milk cheese produced from raw milk holds cultural and economic importance in Southern European countries; however, it poses microbiological challenges. Among spoilage microorganisms, Pseudomonas fluorescens is particularly concerning due to thermostable enzymes that impair the texture, aroma, and stability of cheese, even [...] Read more.
Ewe’s milk cheese produced from raw milk holds cultural and economic importance in Southern European countries; however, it poses microbiological challenges. Among spoilage microorganisms, Pseudomonas fluorescens is particularly concerning due to thermostable enzymes that impair the texture, aroma, and stability of cheese, even under refrigeration and salinity. This study evaluated the influence of sodium chloride concentration on Pseudomonas fluorescens given the pivotal role of salt in ensuring cheese stability and safety. Cheeses inoculated with Pseudomonas fluorescens were produced under an experimental design that combined three ripening temperatures with four salt concentrations. Physicochemical composition and microbiological stability were assessed at the end of ripening (20 days). Results showed that the ripening temperature emerged as the most determinant factor, influencing microbial viability and increasing solid retention, proteolysis, and dehydration, leading to harder cheeses. Low temperatures without salt favoured surface colour defects, whereas, although high salt levels contributed to partial control of Pseudomonas spp., they also delayed ripening, resulting in cheeses with a pale, uncharacteristic appearance. Conversely, moderate salinity (2%) combined with higher ripening temperatures promoted uniform maturation, resulting in a stable texture and appearance free of defects. These findings highlight the need to balance salt and ripening conditions to optimise quality and safety in traditional raw ewe’s milk cheeses. Full article
(This article belongs to the Special Issue Food Microbiota in the Center Place: Detection, Antibiotic Resistance, Biofilms, the Impact on Hosts and Targeted Interventions)
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15 pages, 507 KB  
Article
Microbial Community and Functional Analysis of Regionally Produced Traditional Korean Grain Vinegar
by Su Jeong Lee, Sun Hee Kim, Hee-Min Gwon and Jinju Park
Microorganisms 2025, 13(6), 1308; https://doi.org/10.3390/microorganisms13061308 - 4 Jun 2025
Viewed by 1036
Abstract
This study investigated changes in microbial communities and functional components during the fermentation of traditional Korean grain vinegars collected from various regions as well as the correlations among these components. Microbial community analysis revealed that Lactobacillus acetotolerans was the dominant microorganism, while Acetobacter [...] Read more.
This study investigated changes in microbial communities and functional components during the fermentation of traditional Korean grain vinegars collected from various regions as well as the correlations among these components. Microbial community analysis revealed that Lactobacillus acetotolerans was the dominant microorganism, while Acetobacter pasteurianus numbers gradually increased during fermentation, playing a key role in acetic acid production. L. acetotolerans, known to thrive in acidic environments, contributed to increasing the acidity of the vinegar and enhanced its preservative properties. The rise in the levels of organic acids, particularly acetic acid, was influenced by the activity of these microorganisms. Additionally, the production of free amino acids, such as alanine, was influenced by interactions between the fermentation medium and microbial communities, significantly contributing to the vinegar’s sweetness. Volatile flavor compounds exhibited considerable diversity due to changes in microbial communities driven by raw-material differences. In particular, five-grain vinegar (YO) tended to generate more complex and intense flavor compounds, with uniformly elevated levels of aldehydes, acids, and ketones. These findings suggest that raw-material selection and fermentation conditions significantly influence the flavor and functional properties of grain vinegars, providing valuable foundational data for improving vinegar production processes to enhance flavor and functionality. Full article
(This article belongs to the Special Issue Food Microbiota in the Center Place: Detection, Antibiotic Resistance, Biofilms, the Impact on Hosts and Targeted Interventions)
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21 pages, 1866 KB  
Article
Growth and Diversity of Spoiling and Foodborne Bacteria in Poultry Hamburgers in Modified Atmosphere and with Sulfites During Shelf Life
by Elena González-Fandos, Alba Martínez Laorden, Santiago Condón Usón and María Jesús Serrano Andrés
Microorganisms 2025, 13(4), 754; https://doi.org/10.3390/microorganisms13040754 - 26 Mar 2025
Viewed by 1102
Abstract
Poultry meat is the most consumed meat worldwide due to its low fat content, sensory qualities, and affordability. However, its rapid spoilage, especially when minced for products like hamburgers, is a challenge. Strategies such as sulfite addition or modified-atmosphere packaging (MAP) can help [...] Read more.
Poultry meat is the most consumed meat worldwide due to its low fat content, sensory qualities, and affordability. However, its rapid spoilage, especially when minced for products like hamburgers, is a challenge. Strategies such as sulfite addition or modified-atmosphere packaging (MAP) can help control spoilage and microbial growth. This study evaluated both approaches by analyzing bacterial development in poultry hamburgers through total viable counts and MALDI-TOF identification, combining food-pathogens detection. The addition of 5 mg/kg sulfites had a limited effect, whereas increasing CO2 levels in the packaging significantly extended the shelf life by reducing the bacterial growth rates and prolonging the lag phases. The most affected bacteria were aerobic mesophilic and psychrotrophic bacteria, as well as Brochothrix thermosphacta. Carnobacterium spp. dominated the aerobic mesophilic group, while Enterobacter spp. was prevalent in Enterobacteriaceae and aerobic mesophilic isolates, highlighting its role in spoilage. Hafnia alvei was also relevant in the final spoilage stages. These results suggest the importance of these bacteria in poultry hamburger decay and demonstrate that MAP is an effective method to delay spoilage. Full article
(This article belongs to the Special Issue Food Microbiota in the Center Place: Detection, Antibiotic Resistance, Biofilms, the Impact on Hosts and Targeted Interventions)
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Review

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24 pages, 1288 KB  
Review
Microbial Contamination and Antibiotic Resistance in Fresh Produce and Agro-Ecosystems in South Asia—A Systematic Review
by Pachillu Kalpana, Sandul Yasobant, Deepak Saxena and Christiane Schreiber
Microorganisms 2024, 12(11), 2267; https://doi.org/10.3390/microorganisms12112267 - 8 Nov 2024
Cited by 7 | Viewed by 4372
Abstract
Fresh produce prone to microbial contamination is a potential reservoir for antimicrobial-resistant bacteria (ARB) and antimicrobial resistance genes (ARGs), posing challenges to food safety and public health. This systematic review aims to comprehensively assess the prevalence of bacterial pathogens and the incidence of [...] Read more.
Fresh produce prone to microbial contamination is a potential reservoir for antimicrobial-resistant bacteria (ARB) and antimicrobial resistance genes (ARGs), posing challenges to food safety and public health. This systematic review aims to comprehensively assess the prevalence of bacterial pathogens and the incidence of ARB/ARGs in fresh produce and agro-ecosystems across South Asia. Twenty-two relevant studies published between 2012 and 2022 from three major scientific databases and the grey literature were identified. The results revealed a wide occurrence of microbial contamination in various types of fresh produce across South Asia, with a predominance of E. coli (16/22), Salmonella spp. (13/22), Staphylococcus spp. (5/22), and Klebsiella spp. (4/22). The agro-ecosystem serves as a complex interface for microbial interactions; studies have reported the prevalence of E. coli (1/4), Salmonella spp. (1/4) and Listeria monocytogenes (1/4) in farm environment samples. A concerning prevalence of ARB has been reported, with resistance to multiple classes of antibiotics. The presence of ARGs in fresh produce underscores the potential for gene transfer and the emergence of resistant pathogens. To conclude, our review provides insights into the requirements of enhanced surveillance, collaborative efforts, implementation of good agricultural practices, and public awareness for food safety and safeguarding public health in the region. Full article
(This article belongs to the Special Issue Food Microbiota in the Center Place: Detection, Antibiotic Resistance, Biofilms, the Impact on Hosts and Targeted Interventions)
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