**About the Special Issue Editors**

**Adolfo J. Martinez-Rodriguez** holds a 5-year degree in Biochemistry and a PhD in Chemical Sciences. He followed his PhD with a postdoctoral period at the University of Reading, UK. At present, he is Senior Scientist of the Spanish Science Research Council (CSIC), in charge of the scientific direction of the Microbiology and Biocatalysis group of the Institute of Food Science Research CIAL (UAM-CSIC). He is coauthor of 85 original scientific papers in the field of food microbiology and 10 invention patents, 5 of them licensed to food manufacturers. His current research interests are mainly focused in the areas of food microbiology and food safety in the control of human pathogens, using alternative strategies to antibiotics based on the valorization of industrial by-products as a source of bioactive extracts against fastidious pathogens such as *Campylobacter* spp. and *H. pylori*.

**Jose Manuel Silvan** obtained his PhD degree in Food Science and Technology at Autonoma University of Madrid (2010). Dr. Silvan currently works as research scientist at the Food Microbiology ´ and Biocatalysis Laboratory (MICROBIO) in the Institute of Food Science Research (CIAL) of the Spanish Science Research Council (CSIC). He is co-author of more than 40 peer-reviewed scientific publications in the food science and technology area. He is co-author of several book chapters and co-editor of various Special Issues of SCI-indexed journals. He has participated in 21 research projects with public and private funding, and he has contributed in more than 50 national and international scientific conferences, with the recognition of two awards. Currently, his research field is focused on the finding of alternative strategies to the use of antibiotics and disinfectants for the control of pathogenic microorganisms, such as *Campylobacter* and *Helicobacter*, using food by-products and other compounds of natural origin as a source of bioactive extracts.
