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Journals
Microorganisms
Special Issues
Benefits of Antimicrobial Phytoextracts in the Fight to Foodborne Pathogens
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Benefits of Antimicrobial Phytoextracts in the Fight to Foodborne Pathogens

A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Antimicrobial Agents and Resistance".

Deadline for manuscript submissions: 31 May 2025 | Viewed by 3050

Special Issue Editors

Dr. Caterina Pagliarulo

E-Mail Website
Guest Editor
Department of Science and Technology, Università degli Studi del Sannio, Benevento, Italy
Interests: natural antimicrobials; antimicrobial resistance; microbial biofilm; microbiological food safety
Special Issues, Collections and Topics in MDPI journals
Dr. Daniela Sateriale

E-Mail Website
Guest Editor
Department of Science and Technology, Università degli Studi del Sannio di Benevento, Benevento, Italy
Interests: natural antimicrobials; antimicrobial resistence; microbial biofilm; microbiological food safety
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Since ancient times, plants with therapeutic properties have secured an important place in healing practices and the treatment of diseases. In developing countries, traditional phytotherapeutic medicine is still a pillar of healthcare today and most health problems rely on natural therapeutic solutions that have local plants as a resource. With the beginning of the post-antibiotic era (Antimicrobial resistance: global report on surveillance. WHO, 2014), the spread of antibiotic resistance even among food pathogens, herbal medicines have been widely re-evaluated and have gained a fundamental role in all global health programs, even those of highly industrialized countries.

Compared to chemical preservatives, phytoextracts generally have a broad-spectrum activity, wide availability at low cost, especially if obtained from agri-food industry waste, minimal danger and ecological footprint. Therefore, knowledge about antimicrobial botanical agents, their chemical characterization, the precise mechanism of action, details on efficacy and safety profile can help in the biological control of foodborne pathogens in eco-friendly strategies.

Dr. Caterina Pagliarulo
Dr. Daniela Sateriale
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. 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

  • antimicrobial botanical agents
  • phytoextracts
  • foodborne pathogens
  • phytotherapeutic medicine
  • botanical food preservatives
  • food safety
  • natural antimicrobial agents
  • safe food preservation approach
  • bio-based food antimicrobials

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Published Papers (2 papers)

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Research

18 pages, 3044 KiB  
Article
The Antimicrobial Effect of Thymol and Carvacrol in Combination with Organic Acids Against Foodborne Pathogens in Chicken and Beef Meat Fillets
by Ioanna Mantzourani, Maria Daoutidou and Athanasios Alexopoulos
Microorganisms 2025, 13(1), 182; https://doi.org/10.3390/microorganisms13010182 - 16 Jan 2025
Viewed by 523
Abstract
Bioactive compounds and organic acids are applied to a wide range of foods against different types of foodborne pathogens. In the present study, carvacrol and thymol (1000 mg/L) were applied in wine-based marinades, alone or in combination with them and in combination with [...] Read more.
Bioactive compounds and organic acids are applied to a wide range of foods against different types of foodborne pathogens. In the present study, carvacrol and thymol (1000 mg/L) were applied in wine-based marinades, alone or in combination with them and in combination with tartaric acid, malic acid, ascorbic acid, citric acid, and acetic acid (in concentration 0.1% w/v), in chicken and beef fillets and their antimicrobial activity, antioxidant capacity, and pH were estimated during refrigerated storage. Likewise, their antimicrobial activity was recorded against Enterobacteriaceae, total mesophilic bacteria, yeasts/molds, and lactic acid bacteria. The outcome demonstrated that both meats kept under similar storage conditions (4 °C/9 days) exhibited lower microbial growth, particularly with Enterobacteriaceae, when treated with wine-based carvacrol—thymol marinades and may extend their shelf-life. This antimicrobial action was more pronounced in the beef samples. The total phenolic content (TPC) and the antioxidant activity of the applied marinades were determined using the Folin−Ciocalteau method and ABTS and DPPH radical scavenging activity methods, respectively. The results revealed that marinades with thymol and/or carvacrol in combination with acetic or ascorbic acid had greater TPC and antioxidant activity. The pH values of the respective marinades applied to both chicken and beef fillets exhibited an upturn during storage. Consequently, these marinades, even at low concentrations, could be used as natural preservatives in meat products. Full article
(This article belongs to the Special Issue Benefits of Antimicrobial Phytoextracts in the Fight to Foodborne Pathogens)
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17 pages, 2655 KiB  
Article
Pomegranate Peel and Olive Leaf Extracts to Optimize the Preservation of Fresh Meat: Natural Food Additives to Extend Shelf-Life
by Giuseppina Forgione, Giuseppa Anna De Cristofaro, Daniela Sateriale, Chiara Pagliuca, Roberta Colicchio, Paola Salvatore, Marina Paolucci and Caterina Pagliarulo
Microorganisms 2024, 12(7), 1303; https://doi.org/10.3390/microorganisms12071303 - 27 Jun 2024
Cited by 3 | Viewed by 2244
Abstract
Quality and safety are one of the main concerns of the European Union in food preservation. Using chemical additives extends the shelf-life of fresh foods but raises consumer’s concerns about the potential long-term carcinogenic effects. Using natural substances derived from agro-industrial by-products, which [...] Read more.
Quality and safety are one of the main concerns of the European Union in food preservation. Using chemical additives extends the shelf-life of fresh foods but raises consumer’s concerns about the potential long-term carcinogenic effects. Using natural substances derived from agro-industrial by-products, which have significant antimicrobial and antioxidant activities, could extend the shelf-life of fresh foods such as meat. Furthermore, they can provide nutritional improvements without modifying organoleptic properties. This study analyzes the antimicrobial activity of pomegranate peel extract (PPE) and the antioxidant activity of olive leaf extract (OLE), added at concentrations of 10 mg g−1 and 0.25 mg g−1, respectively, to minced poultry and rabbit meat. PPE exhibited in vitro antimicrobial activity against foodborne pathogens starting at 10 mg/well. PPE and OLE determined a reduction in colony count over a storage period of 6 days at 4 °C. Additionally, the combination of PPE and OLE showed antioxidant effects, preserving lipid oxidation and maintaining pH levels. The obtained results demonstrate that PPE and OLE can be recommended as food additives to preserve the quality and extend the shelf-life of meat products. Full article
(This article belongs to the Special Issue Benefits of Antimicrobial Phytoextracts in the Fight to Foodborne Pathogens)
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