Special Issue "Bioprotection in Meat and Meat Products"
Deadline for manuscript submissions: 31 December 2019
Prof. Giuseppe Comi
Department of Food Science, University of Udine, Via Sondrio, 2/a, 33100 Udine, Italy
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Phone: +39 3389918561
Interests: food microorganisms; spoilage; safety; hygiene; natural antimicrobial compounds; starters; food bioprotection and improvement; fermented foods and beverages; microbial ecology; toxin and mycotoxin; biomolecular methods
Prof. Dr. Friedrich-Karl Lücke
Department of Nutritional, Food & Consumer Studies, Fulda University of Applied Sciences, Leipziger Str. 123, 36037 Fulda, Germany
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Interests: control of microbiological risks in the food chain: behaviour of pathogens in food; risk assessment and risk management, with emphasis on food safety assurance systems in small and medium enterprises, and on meat processing; food fermentations; spoilage flora and shelf life of food; methods for assessment of quality and safety of food and water: cost-effective applications, measurement uncertainty
In recent years, various studies on antagonistic effects of microbial cultures (lactic acid bacteria, catalase-positive cocci, moulds) on spoilage and pathogenic bacteria in meat and meat products have been published. Cultures exerting these desired effects are referred to as “bioprotective cultures”. It is hoped that “bioprotection” (or “biopreservation”) using selected food-grade microorganisms or their metabolites may help in developing meat products with less salt, less fat and less chemical preservatives without impairing their safety and stability, and with minimal detrimental organoleptic changes. The purpose of this Special Issue is to discuss, in the light of recent research, the prospects and limitations of bioprotection of meat and meat products.
- Target microorganisms (spoilage agents, relevant pathogens) in meat and meat products
- Microorganisms of potential use for bioprotection of meat and meat products
- Lactic acid bacteria
- Catalase-positive, food-grade cocci
- Food-grade moulds and yeasts
- Selection and safety of bioprotective strains
- Mechanisms of bioprotection
- Production of organic acids
- Bacteriocin formation
- Formation of other antimicrobial compounds
- Competitive action
- Studies on microbial interactions in meat and meat products
- Legal aspects, labelling, consumer acceptance
Prof. Dr. Giuseppe Comi
Prof. Friedrich-Karl Lücke
Manuscript Submission Information
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