Special Issue "The Impact and Applications of Phages in the Food Industry and Agriculture"
Deadline for manuscript submissions: 31 March 2019
The food industry (and its component agri-food sector) is a multi-billion dollar global industry, reliant on the production of foods with desirable organoleptic and physical properties. Dairy fermentations are consistently challenged by the presence of bacteriophages (phages), which may infect the lactic acid bacterial starter or adjunct cultures. Such infections may lead to slow or even failed fermentations with significant economic consequences. Therefore, phages infecting the lactic acid bacteria (LAB) have been the subject of intense research scrutiny for a number of decades with a view to developing detection and classification tools, anti-phage strategies while simultaneously improving starter culture selection and rotation schemes. In contrast to the undesirable presence of phages in dairy fermentations, they are viewed more favourably in the context of food safety where they may be applied to control or eliminate bacterial contaminants. For example, phages that target common food contaminants and pathogens including Campylobacter, Salmonella, Escherichia coli, Listeria and Staphylococcus spp. have received significant research attention in recent years in an effort to improve the safety and/or quality of a variety of foods. Phage-based solutions to food spoilage and contamination may potentially be applied at various stages of food/beverage production, processing and packaging. This has implications for meat, dairy and (alcoholic) beverage production systems, among others and may include intact phages/phage cocktails or phage-derived products, such as phage-encoded lysins or their engineered derivatives. Furthermore, reporter phage systems have been established for the rapid identification of food spoilage organisms and pathogens that represent the next generation of diagnostic tools for the food industry to limit the dissemination of contaminated food products to the public.
In this Special Issue, we invite authors to submit unpublished original contributions and critical reviews covering topics relating to the research of phages that either negatively impact food fermentations or that may be beneficially applied to improve the microbial safety and/or quality of food or beverages. This may include themes such as phage ecology in food fermentations, phage-host interactions and the application of phages or their derived components as biocontrol or biosensors in the food industry.
Dr. Jennifer Mahony
Dr. Douwe Van Sinderen
Dr. Eoghan Casey
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 papers will be 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. Viruses 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 1600 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.
- phage ecology
- food fermentations
- phage biosensors
- phage lysine and food safety