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Journals
Microorganisms
Special Issues
Natural Antimicrobials and Green Technologies to Improve Food Safety
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Natural Antimicrobials and Green Technologies to Improve Food Safety

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

Deadline for manuscript submissions: closed (30 April 2022) | Viewed by 4188

Special Issue Editors

Dr. Alida Musatti

E-Mail Website
Guest Editor
Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy
Interests: industrial fermentations; Zymomonas; Saccharomyces cerevisiae; bacteriocins; natural antimicrobials; food shelf-life; dough leavening; fungal metabolites
Dr. Laura Higueras

E-Mail Website
Guest Editor
Department Food Quality & Preservation. IATA (Institute of Agrochemistry and Food Technology). CSIC (Spanish National Research Council)
Interests: active packaging; food safety; food shelf-life; natural antimicrobials; essential oils; bacteriocins

Special Issue Information

Dear Colleagues,

Extending the shelf-life of food products according to food safety is a major concern of both producers and consumers, especially when dealing with a green technology approach. Researchers have developed different methods to contribute to this topic, and this Special Issue aims to collect original research articles, short communications, and reviews, on all aspects of food preservation by employing natural antimicrobials or applying green technologies to extend food products shelf-life or improve food safety.

Dr. Alida Musatti
Dr. Laura Higueras
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

  • natural antimicrobials
  • shelf-life
  • food preservation
  • food safety
  • green technologies
  • active packaging
  • bacteriocins
  • essential oils
  • antimicrobial peptides
  • enzymes
  • lysozyme
  • lactoferrin
  • lactoperoxidase system
  • ovotransferrin

Published Papers (1 paper)

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Review

18 pages, 353 KiB  
Review
The Use of Ozone as an Eco-Friendly Strategy against Microbial Biofilm in Dairy Manufacturing Plants: A Review
by Felice Panebianco, Selene Rubiola and Pierluigi Aldo Di Ciccio
Microorganisms 2022, 10(1), 162; https://doi.org/10.3390/microorganisms10010162 - 13 Jan 2022
Cited by 25 | Viewed by 3429
Abstract
Managing spoilage and pathogenic bacteria contaminations represents a major challenge for the food industry, especially for the dairy sector. Biofilms formed by these microorganisms in food processing environment continue to pose concerns to food manufacturers as they may impact both the safety and [...] Read more.
Managing spoilage and pathogenic bacteria contaminations represents a major challenge for the food industry, especially for the dairy sector. Biofilms formed by these microorganisms in food processing environment continue to pose concerns to food manufacturers as they may impact both the safety and quality of processed foods. Bacteria inside biofilm can survive in harsh environmental conditions and represent a source of repeated food contamination in dairy manufacturing plants. Among the novel approaches proposed to control biofilm in food processing plants, the ozone treatment, in aqueous or gaseous form, may represent one of the most promising techniques due to its antimicrobial action and low environmental impact. The antimicrobial effectiveness of ozone has been well documented on a wide variety of microorganisms in planktonic forms, whereas little data on the efficacy of ozone treatment against microbial biofilms are available. In addition, ozone is recognized as an eco-friendly technology since it does not leave harmful residuals in food products or on contact surfaces. Thus, this review intends to present an overview of the current state of knowledge on the possible use of ozone as an antimicrobial agent against the most common spoilage and pathogenic microorganisms, usually organized in biofilm, in dairy manufacturing plants. Full article
(This article belongs to the Special Issue Natural Antimicrobials and Green Technologies to Improve Food Safety)
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