Antimicrobial Interventions for Raw and Processed Foods

Dear Colleagues,

I am pleased to announce a Microorganisms Special Issue within the field of food microbiology: “Antimicrobial Interventions for Raw and Processed Foods”. This Special Issue will consider a wide scope of interventions, whether chemical, biological, or physical to reduce or eliminate foodborne pathogens or spoilage microorganisms from raw/processed foods. The Special Issue will also include analysis of microbial outcomes of such intervention: what happens to sensitive populations, the appearance of resistant isolates, or wholesale microbiome analysis as a result of interventions. The use of ‘natural’ antimicrobials (i.e., bacteriocins, bacteriophage, microbial fermentates, vegetable nitrite) has gained favor in applications such as food preservatives. In recent years, natural, microbial-derived ingredients have made gains in their acceptance as natural food ingredients. These include ‘microbial fermentates’ produced by lactic acid bacteria that are generally regarded as safe (GRAS). The appearance of numerous ‘microbial fermentates’ on the USDA-FSIS (USA) allowable ‘list of safe and suitable ingredients for use in meat and poultry products’ is a testament to this. Biological modifications using ‘safe’ bacteria have changed the outlook on ‘natural’ vs ‘chemical’ food preservatives and have made an impact on commercial applications in food. The USDA-FSIS has approved natural sources of nitrite that can be used in place of chemical nitrite as a ‘clean label’ additive. Such changes have revitalized many commercial processes. Antimicrobial interventions are not limited to chemical/biological treatments; there are also physical processes (drying, blanching, sous vide, hot water shower, submersed water pasteurization, radiant heat oven, microwave processing, high-pressure processing, cold atmospheric plasma) that can provide effective food safety measures to inhibit pathogens and spoilage organisms. As Guest Editor of this Special Issue, I look forward to receiving and reviewing your contributions to this topic.

Prof. Dr. Peter M. Muriana
Dr. John B. Luchansky
Guest Editors

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