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Journals
Foods
Special Issues
Recent Advances in Emerging Technologies for Food Safety
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Recent Advances in Emerging Technologies for Food Safety

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: closed (28 September 2023) | Viewed by 5603

Special Issue Editors

Prof. Dr. Hyun-Gyun Yuk

E-Mail Website
Guest Editor
Department of Food Science and Technology, Korea National University of Transportation, Jeungpyeong-gun, Chungbuk, Republic of Korea
Interests: foodborne pathogens; nonthermal technology; bacterial stress response
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Tian Ding

E-Mail Website
Guest Editor
College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
Interests: food safety; nonthermal technology; food microbiology; risk assessment
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Currently, foodborne outbreaks caused by improper food quality control are frequent, and foodborne diseases have become an important problem that endangers people's health. Among them, foodborne pathogens and related bacterial toxin contamination are one of the main causes of foodborne diseases. Therefore, controlling foodborne pathogens during food processing, transportation, and storage is essential to minimize the risk of foodborne pathogens.

This Special Issue aims to provide a variety of methods to control foodborne pathogens in food and gain insight into the characteristics of foodborne pathogens. Manuscripts applying emerging technologies to control foodborne pathogens are particularly welcome. We also welcome papers that examine microbial gene sequences and transcriptome to delve deeper into existing microbial food safety issues.

This Special Issue welcomes original research articles and reviews related to this topic.

Prof. Dr. Hyun-Gyun Yuk
Prof. Dr. Tian Ding
Guest Editors

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. Foods is an international peer-reviewed open access semimonthly 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 2900 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

  • foodborne pathogens
  • food safety
  • food preservation
  • non-thermal technology
  • plasma processing
  • photodynamic inactivation
  • sanitation
  • synergistic effect
  • genome-wide transcription

Published Papers (2 papers)

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Research

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14 pages, 4254 KiB  
Article
Effectiveness of Ultra-High Irradiance Blue Light-Emitting Diodes in Inactivating Escherichia coli O157:H7 on Dry Stainless Steel and Cast-Iron Surfaces
by Martha Minor and Luis Sabillón
Foods 2023, 12(16), 3072; https://doi.org/10.3390/foods12163072 - 16 Aug 2023
Cited by 2 | Viewed by 1293
Abstract
The use of blue light-emitting diodes (LEDs) is emerging as a promising dry decontamination method. In the present study, LEDs emitting ultra-high irradiance (UHI) density at 405 nm (842 mW/cm2) and 460 nm (615 mW/cm2) were used to deliver [...] Read more.
The use of blue light-emitting diodes (LEDs) is emerging as a promising dry decontamination method. In the present study, LEDs emitting ultra-high irradiance (UHI) density at 405 nm (842 mW/cm2) and 460 nm (615 mW/cm2) were used to deliver high-intensity photoinactivation treatments ranging from 221 to 1107 J/cm2. The efficacy of these treatments to inactivate E. coli O157:H7 dry cells was evaluated on clean and soiled stainless steel and cast-iron surfaces. On clean metal surfaces, the 405 and 460 nm LED treatment with a 221 J/cm2 dose resulted in E. coli reductions ranging from 2.0 to 4.1 log CFU/cm2. Increasing the treatment energy dose to 665 J/cm2 caused further significant reductions (>8 log CFU/cm2) in the E. coli population. LED treatments triggered a significant production of intracellular reactive oxygen species (ROS) in E. coli cells, as well as a significant temperature increase on metal surfaces. In the presence of organic matter, intracellular ROS generation in E. coli cells dropped significantly, and treatments with higher energy doses (>700 J/cm2) were required to uphold antimicrobial effectiveness. The mechanism of the bactericidal effect of UHI blue LED treatments is likely to be a combination of photothermal and photochemical effects. This study showed that LEDs emitting monochromatic blue light at UHI levels may serve as a viable and time-effective method for surface decontamination in dry food processing environments. Full article
(This article belongs to the Special Issue Recent Advances in Emerging Technologies for Food Safety)
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Review

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19 pages, 2595 KiB  
Review
Cyclodextrin Inclusion Complexes and Their Application in Food Safety Analysis: Recent Developments and Future Prospects
by Jiaojiao Zhou, Jilai Jia, Jiangling He, Jinjie Li and Jie Cai
Foods 2022, 11(23), 3871; https://doi.org/10.3390/foods11233871 (registering DOI) - 30 Nov 2022
Cited by 23 | Viewed by 3736
Abstract
Food safety issues are a major threat to public health and have attracted much attention. Therefore, exploring accurate, efficient, sensitive, and economical detection methods is necessary to ensure consumers’ health. In this regard, cyclodextrins (CDs) are promising candidates because they are nontoxic and [...] Read more.
Food safety issues are a major threat to public health and have attracted much attention. Therefore, exploring accurate, efficient, sensitive, and economical detection methods is necessary to ensure consumers’ health. In this regard, cyclodextrins (CDs) are promising candidates because they are nontoxic and noncaloric. The main body of CDs is a ring structure with hydrophobic cavity and hydrophilic exterior wall. Due to the above characteristics, CDs can encapsulate small guest molecules into their cavities, enhance their stability, avoid agglomeration and oxidation, and, at the same time, interact through hydrogen bonding and electrostatic interactions. Additionally, they can selectively capture the target molecules to be detected and improve the sensitivity of food detection. This review highlights recent advances in CD inclusion technology in food safety analysis, covering various applications from small molecule and heavy metal sensing to amino acid and microbial sensing. Finally, challenges and prospects for CDs and their derivatives are presented. The current review can provide a reference and guidance for current research on CDs in the food industry and may inspire breakthroughs in this field. Full article
(This article belongs to the Special Issue Recent Advances in Emerging Technologies for Food Safety)
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