Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
7.4
4.1
Journals
Microorganisms
Special Issues
Evaluation of Risks of Microbiological Origin Associated with Food Consumption,...
share announcement

Evaluation of Risks of Microbiological Origin Associated with Food Consumption, Third Edition

A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: 30 November 2024 | Viewed by 2023

Special Issue Editor

Prof. Dr. Elena González-Fandos

E-Mail Website
Guest Editor
Food Technology Department, CIVA Research Center, University of La Rioja, Madre de Dios 53, 26006 Logroño, La Rioja, Spain
Interests: campylobacter; poultry; Listeria; foodborne pathogens
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue is the continuation of our previous Special Issues, Evaluation of Risks of Microbiological Origin Associated with Food Consumption" and “Evaluation of Risks of Microbiological Origin Associated with Food Consumption 2.0”.

To evaluate microbiological risk, knowledge of food consumption patterns is essential. Food consumption data are often collected through food consumption surveys designed to obtain epidemiological data on risk factors for chronic diseases or nutritional intake. In the last several years, changes in food consumption patterns have been observed (a preference for raw foods, RTE foods, etc.). It is of great interest to obtain data on the consumption of ready-to-eat foods (RTE) and raw milk or raw fish, among others, especially in high-risk populations. On other hand, storage time, temperature, cooking preferences, and handling and preparation of foods play an important role in food safety.

The aim of this Special Issue is to present research on the effect of food consumption patterns and food handling and preparation at the consumer level on microbiological food safety. Original research articles, as well as review articles, are invited.

Prof. Dr. Elena González-Fandos
Guest Editor

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 submissions that pass pre-check are 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. Microorganisms 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 2700 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.

Keywords

  • food safety
  • food consumption
  • food preparation
  • food handling
  • microbiological risk assessment
  • predictive microbiology

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.

Further information on MDPI's Special Issue polices can be found here.

Related Special Issue

Published Papers (2 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

15 pages, 1585 KiB  
Article
Microbiological Quality and Antibiotic Resistance of Relevant Bacteria from Horsemeat
by Elena Gonzalez-Fandos and Jessica da Silva Guedes
Microorganisms 2024, 12(9), 1775; https://doi.org/10.3390/microorganisms12091775 - 28 Aug 2024
Viewed by 616
Abstract
The aim of this work was to assess the microbiological safety and quality of horsemeat. A total of 19 fresh horsemeat samples were analysed. Mesophile counts were 4.89 ± 1.08 log CFU/g, and Enterobacteriaceae, Staphylococcus spp., and enterococci were only isolated from [...] Read more.
The aim of this work was to assess the microbiological safety and quality of horsemeat. A total of 19 fresh horsemeat samples were analysed. Mesophile counts were 4.89 ± 1.08 log CFU/g, and Enterobacteriaceae, Staphylococcus spp., and enterococci were only isolated from 36.84%, 21.05%, and 15.79% of the samples, respectively. Neither Staphylococcus aureus nor Escherichia coli were found in any sample. Listeria spp. and Listeria monocytogenes were detected in 31.58% and 21.05% of the samples, respectively. Campylobacter jejuni was not detected in any sample. The dominant bacteria were lactic acid bacteria. Seven different Staphylococcus spp. were identified, the most common being S. delphini, S. saprophyticus, and S. warneri. S. delphini showed resistance against mupirocin and cefoxitin. All the L. monocytogenes strains showed resistance against ampicillin, cefotaxime, and oxacillin. Multi-resistant Yersinia enterocolitica, Stenotrophomonas maltophilia, and Vagococcus. fluvialis strains were found, with resistance to 11, 7, and 8 antibiotics, respectively, causing significant concern. Therefore, specific actions should be taken to decrease the contamination of horsemeat. Full article
(This article belongs to the Special Issue Evaluation of Risks of Microbiological Origin Associated with Food Consumption, Third Edition)
►▼ Show Figures

Figure 1

19 pages, 2460 KiB  
Article
Exploring Propolis as a Sustainable Bio-Preservative Agent to Control Foodborne Pathogens in Vacuum-Packed Cooked Ham
by Eugenia Rendueles, Elba Mauriz, Javier Sanz-Gómez, Ana M. González-Paramás, Félix Adanero-Jorge and Camino García-Fernández
Microorganisms 2024, 12(5), 914; https://doi.org/10.3390/microorganisms12050914 - 30 Apr 2024
Cited by 1 | Viewed by 949
Abstract
The search for natural food additives makes propolis an exciting alternative due to its known antimicrobial activity. This work aims to investigate propolis’ behavior as a nitrite substitute ingredient in cooked ham (a ready-to-eat product) when confronted with pathogenic microorganisms of food interest. [...] Read more.
The search for natural food additives makes propolis an exciting alternative due to its known antimicrobial activity. This work aims to investigate propolis’ behavior as a nitrite substitute ingredient in cooked ham (a ready-to-eat product) when confronted with pathogenic microorganisms of food interest. The microbial evolution of Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, and Clostridium sporogenes inoculated at known doses was examined in different batches of cooked ham. The design of a challenge test according to their shelf life (45 days), pH values, and water activity allowed the determination of the mesophilic aerobic flora, psychotropic, and acid lactic bacteria viability. The test was completed with an organoleptic analysis of the samples, considering possible alterations in color and texture. The cooked ham formulation containing propolis instead of nitrites limited the potential growth (δ < 0.5 log10) of all the inoculated microorganisms until day 45, except for L. monocytogenes, which in turn exhibited a bacteriostatic effect between day 7 and 30 of the storage time. The sensory analysis revealed the consumer’s acceptance of cooked ham batches including propolis as a natural additive. These findings suggest the functionality of propolis as a promising alternative to artificial preservatives for ensuring food safety and reducing the proliferation risk of foodborne pathogens in ready-to-eat products. Full article
(This article belongs to the Special Issue Evaluation of Risks of Microbiological Origin Associated with Food Consumption, Third Edition)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-2
Back to TopTop