Ecology of Spoilage Associated Microorganisms in Food Products: Origin, Diversity, Behaviour and Spoilage Phenomena
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: closed (1 February 2019) | Viewed by 13532
Special Issue Editor
Interests: pathogenic and spoilage spore forming microorganisms; food preservation; microbial source tracking; applied food mycology; predictive microbiology/mycology; water relations in foods; food safety and hygiene of street foods
Special Issue Information
Dear Colleagues,
Over the last few decades, food microbiologists established the microbial ecology of food products and microbial behavior during processing and storage. From these studies, what are now widely-known as specific spoilage organisms (SSOs) were identified for various types of food products. These have subsequently been widely used as model spoilage microorganisms in most food preservation studies, challenge tests, etc., enabling appropriate preservation (prevention) strategies to be devised.
However, food processing and packaging techniques have been evolving rapidly. In some cases these changes may have a significant impact on the microbial ecology and spoilage phenomena of food products. In addition to this, rapid advances in metagenomics and metabolomics have enabled vast amounts of data to be assembled on the microbial ecology of food products and the role of specific microorganisms in their spoilage. These techniques have also been used to identify the origin of food spoilage microorganisms in food products, which is very important for devising appropriate control strategies.
The aim of this Special Issue is to present the state-of-the-art regarding the ecology of microbial spoilage organisms in food products, their origin, behavior in the food processing environment and spoilage associated phenomena.
Dr. Simbarashe SamapundoGuest Editor
Manuscript Submission Information
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Keywords
- Microbial ecology
- Spoilage phenomena
- Bacteria
- Yeasts
- Moulds
- Source tracking
