Microbiological Drivers of Food Quality and Shelf-Life

Dear Colleagues,

Microorganisms and their activity underpin food quality changes and ultimately determine shelf-life across diverse food systems. This Topic, “Microbiological Drivers of Food Quality and Shelf-Life”, welcomes original research and reviews that advance understanding of spoilage microbiota, quality-associated microbial activity, and practical shelf-life management.

We invite studies on microbial ecology and succession during storage, interactions among spoilage communities, and the links between microbial growth and sensory or physicochemical quality outcomes (e.g., odour, colour, texture, pH, and metabolites/volatiles). The Topic covers a wide range of systems, including meat, seafood, fresh produce, plant-based foods, dairy products, fermented foods and beverages.

A particular emphasis will be placed on shelf-life extension treatments and interventions, including hurdle approaches, biopreservation, fermentation-derived strategies, and packaging innovations (vacuum, MAP, and active or intelligent packaging). Submissions describing rapid methods for quality and microbiological assessment are also encouraged, including culture-based and molecular approaches, biomarkers, omics-based tools, emerging sensing technologies, and predictive microbiology and modelling approaches to support decision-making along food supply chains. While the primary focus is on spoilage microbiota and quality-associated microbial activity, studies involving foodborne pathogens may also be considered where they provide direct insight into food quality, shelf-life, microbial ecology, or microbiological stability rather than food safety alone.

Collectively, this Topic aims to connect mechanistic insights with applied solutions that reduce food waste, improve product consistency, support sustainable food and beverage production, and strengthen food quality outcomes from production to consumption.

Dr. Chawalit Kocharunchitt
Prof. Dr. Yimin Zhang
Topic Editors