Pathogens and Spoilage Microorganisms—Impact on Food Safety and Quality
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: 30 April 2024 | Viewed by 4814
Special Issue Editors
2. Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, 451 10 Ioannina, Greece
Interests: food safety; natural food antimicrobials; food quality and safety of traditional Mediterranean and Arabic foods
Special Issue Information
Dear Colleagues,
The human necessity of sustainability calls for having enough food, clean water, and quality environmental land for food production. In recent decades, apart from traditional foods, which are usually consumed locally, a massive food revolution has been witnessed, seeing foods available in different markets to both satisfy the quest of consumers for new ventures and to fulfill demands for gourmet, nutritional, quality, and safe food.
However, every food item, by its nature, is subjected to natural spoilage and deterioration, mostly by microorganisms, the latter in some cases making foods potentially unsafe for consumers. Foods, either available naturally or through sustainable food production, should be safe in order to reassure public health and consumers’ wellbeing. New food-processing technologies, which have been emerging over the last years, have managed to provide both an extension in shelf life and an improvement in food safety; however, foodborne infections do exist globally and, in some countries, aside from economic losses, result in deaths.
Combating both the spoilage of foods and maintaining their safety are crucial challenges nowadays for food supply chains, and in this context alternative technologies in food processing with the use of “natural preservatives” have been suggested. We invite researchers to submit manuscripts to this Special Issue, which in particular should stress the latest developments in tackling issues of food quality and safety in the current globalized world, where food quality and food safety need to be maintained by using state-of-the art processing technologies in order to guarantee the wellbeing of traditional and modern consumers.
Prof. Dr. Ioannis Savvaidis
Dr. Layal Karam
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 spoilage
- food pathogens
- foodborne outbreaks
- antimicrobials
- emerging food-processing technologies
- antimicrobial food packaging
