BioMed Research International

Use of Microbes for Improving Food Safety and Quality


Status
Published

Lead Editor

1University of Zagreb, Zagreb, Croatia

2Centro Tecnológico de la Carne de Galicia, Ourense, Spain

3ICAR-Central Tuber Crops Research Institute, Odisha, India


Use of Microbes for Improving Food Safety and Quality

Description

Food safety and quality depend on many specific factors, including favorable or harmful microbial properties. The concept of food safety changed in recent years from hazard-based to risk-based approach and preventive interventions are needed from preharvest level to food processing. Use of microbes in primary production may be beneficial for health and productivity of food-producing animals, as well as quality and safety of animal products intended for human consumption. Antimicrobial capacities of selected microbes should be employed in developing of new food preservation methods and food spoilage prevention. Many foodborne treats to human health could also occur during food processing and storage, and many competitive microbes can be used to prevent or reduce the risk.

Hence, the power of microbes as a tool of upgrading food safety and quality may be used through the whole agrofood chain. In this special issue we invite authors to submit research articles focused on improving food safety and quality by microbe-based strategies, “from field to fork.” Review articles are especially welcome, dealing with recent developments in biotechnological and health aspects of food-related microbes.

Potential topics include but are not limited to the following:

  • Reduction of foodborne hazards by preharvest interventions
  • Improvement of food quality by microbe-based feed modifications
  • Prevention of food spoilage and extending shelf-life by microbial interactions
  • Probiotics in feed and food
  • Autochthonous versus commercial starter cultures
  • Reduction of foodborne public-health hazards (i.e., pathogens, spoilers, biogenic amine producers, mycotoxins producers, and carriers of antimicrobial resistance) by applying competitive microbes in food

Articles

  • Special Issue
  • - Volume 2018
  • - Article ID 3902698
  • - Editorial

Use of Microbes for Improving Food Safety and Quality

Nevijo Zdolec | José Manuel Lorenzo | Ramesh Chandra Ray
  • Special Issue
  • - Volume 2018
  • - Article ID 2609548
  • - Research Article

Effect of Fungal Solid-State Fermented Product in Broiler Chicken Nutrition on Quality and Safety of Produced Breast Meat

Slavomír Marcinčák | Tatiana Klempová | ... | Milan Čertík
  • Special Issue
  • - Volume 2018
  • - Article ID 8149682
  • - Research Article

Functions of the C2H2 Transcription Factor Gene thmea1 in Trichoderma harzianum under Copper Stress Based on Transcriptome Analysis

Jie Mei | Lirong Wang | ... | Mei Li
  • Special Issue
  • - Volume 2018
  • - Article ID 3915615
  • - Research Article

Application of Autochthonous Lactobacillus Strains as Biopreservatives to Control Fungal Spoilage in Caciotta Cheese

Sofia Cosentino | Silvia Viale | ... | Maria Barbara Pisano
  • Special Issue
  • - Volume 2018
  • - Article ID 9361614
  • - Review Article

Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods

Sudhanshu S. Behera | Ramesh C. Ray | Nevijo Zdolec
  • Special Issue
  • - Volume 2018
  • - Article ID 4823126
  • - Research Article

Antioxidative Potential of a Streptomyces sp. MUM292 Isolated from Mangrove Soil

Loh Teng-Hern Tan | Kok-Gan Chan | ... | Bey-Hing Goh
BioMed Research International
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Acceptance rate31%
Submission to final decision67 days
Acceptance to publication30 days
CiteScore3.600
Impact Factor2.276
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