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Innovative Technology for Improving the Quality and Microbiological Safety of...
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Innovative Technology for Improving the Quality and Microbiological Safety of Foods of Animal Origin

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

Deadline for manuscript submissions: closed (20 December 2020) | Viewed by 27782

Special Issue Editor

Prof. Dr. Alexander Govaris

E-Mail Website
Guest Editor
Laboratory of Hygiene of Foods of Animal Origin, Faculty of Veterinary Medicine, University of Thessaly, 224 Trikalon Street, 43100 Karditsa, Greece
Interests: food pathogens; milk products; food microbiology; Shiga toxin-producing Escherichia coli; STEC; Staphylococcus aureus; staphylococcal enterotoxins; mycotoxins; aflatoxins; ochratoxins
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Foods of animal origin are usually prone to deterioration of their quality characteristics during storage due to their physicochemical properties. In most cases, they are also an ideal medium for the growth of common spoilage microorganisms, as well as pathogens. In the past, traditional preservation methods such as refrigeration, freezing, heat pasteurization or sterilization, canning, drying, salting or smoking were used for foods of animal origin. In recent years, innovative technology methods for improving the quality and microbiological safety of foods of animal origin have been successfully used. Among several innovative techniques are high hydrostatic pressure, pulsed electric fields, cold plasma, ultrasound, probiotics, smart packaging techniques, nanotechnology, advanced omic technologies (genomics, transcriptomics, proteomics, and metabolomics), gene expression, and emerging imaging techniques.

This Special Issue of Foods, entitled “Innovative Technology for Improving the Quality and Microbiological Safety of Foods of Animal Origin” invites works (research or reviews) on the current state of knowledge of the subject.

Prof. Dr. Alexander Govaris
Guest Editor

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

  • Quality charactristics of meat and meat products
  • Quality characteristics of milk and dairy products
  • Innovative technology in Foods
  • Microbiological Safety of Foods
  • Emerging imaging techniques in foods
  • Probiotics
  • Advanced omic technologies
  • Smart packaging of foods
  • High hydrostatic pressure and foods

Published Papers (6 papers)

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Research

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12 pages, 3008 KiB  
Article
Quest of Intelligent Research Tools for Rapid Evaluation of Fish Quality: FTIR Spectroscopy and Multispectral Imaging Versus Microbiological Analysis
by Maria Govari, Paschalitsa Tryfinopoulou, Foteini F. Parlapani, Ioannis S. Boziaris, Efstathios Z. Panagou and George-John E. Nychas
Foods 2021, 10(2), 264; https://doi.org/10.3390/foods10020264 - 28 Jan 2021
Cited by 10 | Viewed by 2363
Abstract
The aim of the present study was to assess the microbiological quality of farmed sea bass (Dicentrarchus labrax) fillets stored under aerobic conditions and modified atmosphere packaging (MAP) (31% CO2, 23% O2, 46% Ν2,) at [...] Read more.
The aim of the present study was to assess the microbiological quality of farmed sea bass (Dicentrarchus labrax) fillets stored under aerobic conditions and modified atmosphere packaging (MAP) (31% CO2, 23% O2, 46% Ν2,) at 0, 4, 8, and 12 °C using Fourier transform infrared (FTIR) spectroscopy and multispectral imaging (MSI) in tandem with data analytics, taking into account the results of conventional microbiological analysis. Fish samples were subjected to microbiological analysis (total viable counts (TVC), Pseudomonas spp., H2S producing bacteria, Brochothrix thermosphacta, lactic acid bacteria (LAB), Enterobacteriaceae, and yeasts) and sensory evaluation, together with FTIR and MSI spectral data acquisition. Pseudomonas spp. and H2S-producing bacteria were enumerated at higher population levels compared to other microorganisms, regardless of storage temperature and packaging condition. The developed partial least squares regression (PLS-R) models based on the FTIR spectra of fish stored aerobically and under MAP exhibited satisfactory performance in the estimation of TVC, with coefficients of determination (R2) at 0.78 and 0.99, respectively. In contrast, the performances of PLS-R models based on MSI spectral data were less accurate, with R2 values of 0.44 and 0.62 for fish samples stored aerobically and under MAP, respectively. FTIR spectroscopy is a promising tool to assess the microbiological quality of sea bass fillets stored in air and under MAP that could be effectively employed in the future as an alternative method to conventional microbiological analysis. Full article
(This article belongs to the Special Issue Innovative Technology for Improving the Quality and Microbiological Safety of Foods of Animal Origin)
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21 pages, 3256 KiB  
Article
Innovative Control of Biofilms on Stainless Steel Surfaces Using Electrolyzed Water in the Dairy Industry
by Rodrigo Jiménez-Pichardo, Iriana Hernández-Martínez, Carlos Regalado-González, José Santos-Cruz, Yunny Meas-Vong, María del Carmen Wacher-Rodarte, Julián Carrillo-Reyes, Irais Sánchez-Ortega and Blanca Estela García-Almendárez
Foods 2021, 10(1), 103; https://doi.org/10.3390/foods10010103 - 6 Jan 2021
Cited by 7 | Viewed by 2735
Abstract
Biofilms on food-contact surfaces can lead to recurrent contamination. This work aimed to study the biofilm formation process on stainless steel plates used in the dairy industry: 304 surface finish 2B and electropolished; and the effect of a cleaning and disinfection process using [...] Read more.
Biofilms on food-contact surfaces can lead to recurrent contamination. This work aimed to study the biofilm formation process on stainless steel plates used in the dairy industry: 304 surface finish 2B and electropolished; and the effect of a cleaning and disinfection process using alkaline (AEW) and neutral (NEW) electrolyzed water. Milk fouling during heat processing can lead to type A or B deposits, which were analyzed for composition, surface energy, thickness, and roughness, while the role of raw milk microbiota on biofilm development was investigated. Bacteria, yeasts, and lactic acid bacteria were detected using EUB-338, PF2, and Str-493 probes, respectively, whereas Lis-637 probe detected Listeria sp. The genetic complexity and diversity of biofilms varied according to biofilm maturation day, as evaluated by 16S rRNA gene sequence, denaturing gradient gel electrophoresis, and fluorescence in situ hybridization microscopy. From analysis of the experimental designs, a cleaning stage of 50 mg/L NaOH of AEW at 30 °C for 10 min, followed by disinfection using 50 mg/L total available chlorine of NEW at 20 °C for 5 min is a sustainable alternative process to prevent biofilm formation. Fluorescence microscopy was used to visualize the effectiveness of this process. Full article
(This article belongs to the Special Issue Innovative Technology for Improving the Quality and Microbiological Safety of Foods of Animal Origin)
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14 pages, 1355 KiB  
Article
The Effect of High-Intensity Ultrasound on the Physicochemical and Microbiological Properties of Mexican Panela Cheese
by Luis M. Carrillo-Lopez, Monica G. Juarez-Morales, Ivan A. Garcia-Galicia, Alma D. Alarcon-Rojo and Mariana Huerta-Jimenez
Foods 2020, 9(3), 313; https://doi.org/10.3390/foods9030313 - 9 Mar 2020
Cited by 22 | Viewed by 4331
Abstract
High-intensity ultrasound could be an alternative to pasteurization for cheeses made with fresh raw milk, the properties of which must be preserved as part of their intangible cultural heritage, such as Panela cheese in Mexico. This research aimed to study the effect of [...] Read more.
High-intensity ultrasound could be an alternative to pasteurization for cheeses made with fresh raw milk, the properties of which must be preserved as part of their intangible cultural heritage, such as Panela cheese in Mexico. This research aimed to study the effect of the amplitude (50% and 100%) and application time (0, 5, and 10 min) of ultrasound treatment of fresh raw milk, on the yield and microbiological and physicochemical qualities of Panela cheese after 24 h of storage at 4 °C. The yield was increased to 24.29% with 10 min of ultrasonication, although the amount of exudate was higher in the ultrasonic product than in the control (20.33%). As the ultrasonication time increased, the yellowness (b*) increased significantly, while the hue angle decreased (with values close to 90°), resulting in evident yellow tones in cheeses made with milk treated for 10 min. The pH significantly increased from 6.6 to 6.74 with 5 min of ultrasound, but decreased to 6.37 with 10 min of ultrasonication. Although no significant differences were found in fat content, the protein significantly increased with 5 min of sonication, but it decreased markedly when ultrasound was applied for 10 min. Ultrasound treatment with amplitudes of 50% effectively decreased the counts of coliform bacteria regardless of ultrasonication time. However, the mesophilic bacteria increased by a 0.9 log with an amplitude of 100% and 10 min treatment. The results showed that ultrasound improved the yield and microbial, nutritional, and physicochemical properties of Panela cheese. Full article
(This article belongs to the Special Issue Innovative Technology for Improving the Quality and Microbiological Safety of Foods of Animal Origin)
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Review

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13 pages, 292 KiB  
Review
Inactivation of Foodborne Viruses by High-Pressure Processing (HPP)
by Alexander Govaris and Andreana Pexara
Foods 2021, 10(2), 215; https://doi.org/10.3390/foods10020215 - 21 Jan 2021
Cited by 32 | Viewed by 4836
Abstract
High-pressure processing (HPP) is an innovative non-thermal food preservation method. HPP can inactivate microorganisms, including viruses, with minimal influence on the physicochemical and sensory properties of foods. The most significant foodborne viruses are human norovirus (HuNoV), hepatitis A virus (HAV), human rotavirus (HRV), [...] Read more.
High-pressure processing (HPP) is an innovative non-thermal food preservation method. HPP can inactivate microorganisms, including viruses, with minimal influence on the physicochemical and sensory properties of foods. The most significant foodborne viruses are human norovirus (HuNoV), hepatitis A virus (HAV), human rotavirus (HRV), hepatitis E virus (HEV), human astrovirus (HAstV), human adenovirus (HuAdV), Aichi virus (AiV), sapovirus (SaV), and enterovirus (EV), which have also been implicated in foodborne outbreaks in various countries. The HPP inactivation of foodborne viruses in foods depends on high-pressure processing parameters (pressure, temperature, and duration time) or non-processing parameters such as virus type, food matrix, water activity (aw), and the pH of foods. HPP was found to be effective for the inactivation of foodborne viruses such as HuNoV, HAV, HAstV, and HuAdV in foods. HPP treatments have been found to be effective at eliminating foodborne viruses in high-risk foods such as shellfish and vegetables. The present work reviews the published data on the effect of HPP processing on foodborne viruses in laboratory media and foods. Full article
(This article belongs to the Special Issue Innovative Technology for Improving the Quality and Microbiological Safety of Foods of Animal Origin)
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22 pages, 2515 KiB  
Review
Strategies to Improve Meat Products’ Quality
by Claudiu Ștefan Ursachi, Simona Perța-Crișan and Florentina-Daniela Munteanu
Foods 2020, 9(12), 1883; https://doi.org/10.3390/foods9121883 - 17 Dec 2020
Cited by 50 | Viewed by 7432
Abstract
Meat products represent an important component of the human diet, their consumption registering a global increase over the last few years. These foodstuffs constitute a good source of energy and some nutrients, such as essential amino acids, high biological value proteins, minerals like [...] Read more.
Meat products represent an important component of the human diet, their consumption registering a global increase over the last few years. These foodstuffs constitute a good source of energy and some nutrients, such as essential amino acids, high biological value proteins, minerals like iron, zinc, selenium, manganese and B-complex vitamins, especially vitamin B12. On the other hand, nutritionists have associated high consumption of processed meat with an increased risk of several diseases. Researchers and processed meat producers are involved in finding methods to eliminate nutritional deficiencies and potentially toxic compounds, to obtain healthier products and at the same time with no affecting the sensorial quality and safety of the meat products. The present review aims to summarize the newest trends regarding the most important methods that can be applied to obtain high-quality products. Nutritional enrichment with natural bioactive plant compounds (antioxidants, dietary fibers) or probiotics, reduction of harmful components (salt, nitrate/nitrite, N-nitrosamines) and the use of alternative technologies (high-pressure processing, cold plasma, ultrasounds) are the most used current strategies to accomplish this aim. Full article
(This article belongs to the Special Issue Innovative Technology for Improving the Quality and Microbiological Safety of Foods of Animal Origin)
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17 pages, 263 KiB  
Review
Foodborne Viruses and Innovative Non-Thermal Food-Processing Technologies
by Andreana Pexara and Alexander Govaris
Foods 2020, 9(11), 1520; https://doi.org/10.3390/foods9111520 - 23 Oct 2020
Cited by 39 | Viewed by 5502
Abstract
In recent years, several foodborne viruses’ outbreaks have been recorded worldwide. Μost of the foodborne viruses have a low infection dose, are stable and can persist and survive in foods for a long time without loss of infectivity. The most important foodborne viruses [...] Read more.
In recent years, several foodborne viruses’ outbreaks have been recorded worldwide. Μost of the foodborne viruses have a low infection dose, are stable and can persist and survive in foods for a long time without loss of infectivity. The most important foodborne viruses are: human norovirus (HuNoV), human rotavirus (HRV), hepatitis A virus (HAV), hepatitis E virus (HEV), human astrovirus (HAstV), Aichi virus (AiV), sapovirus (SaV), human adenovirus (HAdV) and enterovirus (EV). In recent years, innovative non-thermal food-processing technologies including high-pressure processing (HPP), cold plasma (CP), ultraviolet light (UV), irradiation and pulsed electric field (PEF) for improving the quality and safety of foods, including foods of animal origin, have been under research. This review presents the recent data on foodborne viruses and reviews the innovative non-thermal technologies for the control of the foodborne viruses in foods. Full article
(This article belongs to the Special Issue Innovative Technology for Improving the Quality and Microbiological Safety of Foods of Animal Origin)
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