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Journals
Foods
Special Issues
Innovative Technologies for Controlling and Analysis Food Microbes
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Innovative Technologies for Controlling and Analysis Food Microbes

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

Deadline for manuscript submissions: closed (30 October 2020)

Special Issue Editors

Prof. Dr. Maria Corbo

E-Mail Website
Guest Editor
Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71122 Foggia, Italy
Interests: lactic acid bacteria and probiotics; predictive microbiology; food microbiology and safety; innovative technologies for food preservation; food science
Special Issues, Collections and Topics in MDPI journals
Dr. Barbara Speranza

E-Mail Website
Co-Guest Editor
Department of the Science of Agriculture, Food, Natural Resources and Engineering, University of Foggia, 71122 Foggia, Italy
Interests: probiotic; microbial biofilm; food microbiology; food fermentation; seafood
Special Issues, Collections and Topics in MDPI journals
Dr. Daniela Campaniello

E-Mail Website
Co-Guest Editor
Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
Interests: food preservation; food science; food microbiology and safety; bioremediation; minimally processed foods

Special Issue Information

Dear Colleagues,

We invite you to contribute an original research paper or review article to a Special Issue of Foods focused on “Innovative Technologies for the Control and Analysis of Food Microbes”. Food processors are in a continuous fight against pathogens and spoiling microbes to maintain food safety, with high levels of nutrients and without chemicals. Thus, the scope of this Special Issue includes all novel aspects and advances related to non-conventional and alternative food preservation approaches, such as the use of natural compounds (essential oils, lysozyme, lactoperoxidase, lactoferrins, bacteriocins, etc.), the application of high hydrostatic and homogenization pressures, and other related approaches (microwave, ultrasounds, pulsed electric fields, irradiation). We are interested both in their antimicrobial effectiveness and their effects on food structure and consumer health. Moreover, papers on emerging conventional and molecular analytical methods to monitor and track indicators and pathogenic microorganisms in foods will also be considered.

Prof. Maria Rosaria Corbo
Dr. Barbara Speranza
Dr. Daniela Campaniello
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

  • food preservation
  • innovative technologies
  • natural compounds
  • analytical methods
  • minimally processed foods
  • bio-preservation
  • safety

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

Published Papers (3 papers)

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Research

8 pages, 465 KiB  
Article
Efficient Reduction of Food Related Mould Spores on Surfaces by Hydrogen Peroxide Mist
by Cathrine Finne Kure, Solveig Langsrud and Trond Møretrø
Foods 2021, 10(1), 55; https://doi.org/10.3390/foods10010055 - 28 Dec 2020
Cited by 9 | Viewed by 3448
Abstract
The aim of the study was to evaluate the fungicidal effect of a H2O2 mist generating system for disinfection of spores of six food-related moulds (Alternaria alternata, Aspergillus flavus, Geotrichum candidum, Mucor plumbeus, Paecilomyces variotii [...] Read more.
The aim of the study was to evaluate the fungicidal effect of a H2O2 mist generating system for disinfection of spores of six food-related moulds (Alternaria alternata, Aspergillus flavus, Geotrichum candidum, Mucor plumbeus, Paecilomyces variotii, and Penicillium solitum) dried on stainless steel. Exposure to H2O2 mist for 2 or 4 h lead to >3 log reduction in mould spores in the majority of the tests. The presence of the soils 2% skim milk or 3% BSA did not significantly alter the fungicidal effect, while the presence of raw meat juice had an adverse fungicidal effect against Penicillium and Mucor in two out of three tests. Fungicidal suspension tests with liquid H2O2 confirmed the effectiveness of H2O2 on reducing the mould spores. Both the surface test and the suspension test indicated that P. variotii is more resistant to H2O2 compared to the other moulds tested. The study shows the efficiency of H2O2 mist on reducing food-related mould spores on surfaces. Full article
(This article belongs to the Special Issue Innovative Technologies for Controlling and Analysis Food Microbes)
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12 pages, 1863 KiB  
Article
Effect of Physical and Chemical Treatments on Viability, Sub-Lethal Injury, and Release of Cellular Components from Bacillus clausii and Bacillus coagulans Spores and Cells
by Antonio Bevilacqua, Leonardo Petruzzi, Milena Sinigaglia, Barbara Speranza, Daniela Campaniello, Emanuela Ciuffreda and Maria Rosaria Corbo
Foods 2020, 9(12), 1814; https://doi.org/10.3390/foods9121814 - 7 Dec 2020
Cited by 12 | Viewed by 3088
Abstract
Bacterial spores are of concern to the food industry due to their ability to survive processing and their potential to subsequently germinate and grow in food. In this paper, two strains belonging to the genus Bacillus (B. clausii DSM 8716 and B. [...] Read more.
Bacterial spores are of concern to the food industry due to their ability to survive processing and their potential to subsequently germinate and grow in food. In this paper, two strains belonging to the genus Bacillus (B. clausii DSM 8716 and B. coagulans DSM 1) were studied under in vitro conditions after the application of essential oils, and physical treatments; cells and spores’ susceptibility, the extent of sub-lethal injury and the release of cellular components as a function of treatment and targets (cells, spores, old or activated spores) were studied. The highest antimicrobial effect was found for cells treated through citrus extract, while both essential oils and physical treatments could cause a sub-lethal injury on the surviving cells and spores; in addition, the spores of B. coagulans released dipicolinic acid (DPA) and proteins. Sub-lethal injury should be considered when designing a food processing treatment, because injured microorganisms could either repair the damage or be inactivated with a different effect on microbial stability of foods. Full article
(This article belongs to the Special Issue Innovative Technologies for Controlling and Analysis Food Microbes)
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Figure 1

20 pages, 2515 KiB  
Article
Inactivation of L. monocytogenes and S. typhimurium Biofilms by Means of an Air-Based Cold Atmospheric Plasma (CAP) System
by Marlies Govaert, Cindy Smet, Annika Graeffe, James L. Walsh and Jan F. M. Van Impe
Foods 2020, 9(2), 157; https://doi.org/10.3390/foods9020157 - 6 Feb 2020
Cited by 17 | Viewed by 3079
Abstract
Previous (biofilm) inactivation studies using Cold Atmospheric Plasma (CAP) focused on helium (with or without the addition of oxygen) as feeding gas since this proved to result in a stable and uniform plasma. In industry, the use of helium gas is expensive and [...] Read more.
Previous (biofilm) inactivation studies using Cold Atmospheric Plasma (CAP) focused on helium (with or without the addition of oxygen) as feeding gas since this proved to result in a stable and uniform plasma. In industry, the use of helium gas is expensive and unsafe for employees. Ambient air is a possible substitute, provided that similar inactivation efficacies can be obtained. In this research, 1 and 7 day-old (single/dual-species) model biofilms containing L. monocytogenes and/or S. typhimurium cells were treated with an air-based Surface Barrier Discharge (SBD) plasma set-up for treatment times between 0 and 30 min. Afterwards, cell densities were quantified via viable plate counts, and predictive models were applied to determine the inactivation kinetics and the efficacy. Finally, the results were compared to previously obtained results using a helium-based SBD and DBD (Dielectric Barrier Discharge) system. This study has demonstrated that the efficacy of the air-based CAP treatment depended on the biofilm and population type, with log-reductions ranging between 1.5 and 2.5 log10(CFU/cm2). The inactivation efficacy was not significantly influenced by the working gas, although the values were generally higher for the air-based system. Finally, this study has demonstrated that the electrode configuration was more important than the working gas composition, with the DBD electrode being the most efficient. Full article
(This article belongs to the Special Issue Innovative Technologies for Controlling and Analysis Food Microbes)
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