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Advances in Food Safety and Microbial Control
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Advances in Food Safety and Microbial Control

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Applied Microbiology".

Deadline for manuscript submissions: 20 March 2025 | Viewed by 9012

Special Issue Editors

Dr. Ramona Iseppi

E-Mail Website
Guest Editor
Department of Life Sciences, University of Modena and Reggio Emilia, Via G. Campi 287, 41125 Modena, Italy
Interests: microbiology; multidrug resistance; essential oils; bacterial biofilms; bacteriocin and probiotics
Special Issues, Collections and Topics in MDPI journals
Dr. Patrizia Messi

E-Mail Website
Guest Editor
Department of Life Sciences, University of Modena and Reggio Emilia, Via G. Campi, 287, 41100 Modena, Italy
Interests: antibacterial activity; microbiology; infectious disease; epidemiology; public health; antimicrobials
Special Issues, Collections and Topics in MDPI journals
Dr. Carla Sabia

E-Mail Website
Guest Editor
Department of Life Sciences, University of Modena and Reggio Emilia, Via G. Campi 287, 41125 Modena, Italy
Interests: antibacterial activity; microbiology; infectious disease; epidemiology; public health; antimicrobials
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The microbiological quality of foods is an essential factor for consumers and food industries, since food-borne diseases still represent a widespread health and economic problem. In recent years, the prevention of microbial growth in foods has focused on the use of natural substances (compounds produced by microorganisms, plant extracts, enzymes, etc.) to maintain food safety. These substances have proven to be effective against both the planktonic and sessile cells (biofilm) of food-borne pathogens and spoilage microorganisms present in row materials and on surfaces used during the production process. On the other hand, the number of emerging pathogenic microorganisms (psychrotrophic and antibiotic-resistant bacteria) has increased over time, as has the population at-risk of microbial diseases (older and immunocompromised patients). For this reason, the development of new methodologies for improving microbiological control are needed to facilitate the use of new, fast, and easy-to-use methods for microbial detection. This Special Issue welcomes original research articles and reviews, covering, but not limited to, the use of natural substances and new techniques for controlling and improving the microbiological quality of foods.

Dr. Ramona Iseppi
Dr. Patrizia Messi
Dr. Carla Sabia
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. Applied Sciences 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 2400 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

  • pathogens
  • natural substances
  • shelf life
  • antimicrobial
  • biofilm
  • spoilage bacteria
  • food safety
  • new detection methods

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Published Papers (5 papers)

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Research

10 pages, 1021 KiB  
Article
Occurrence of Fungi on Duck Egg Shells and Drug Resistance Analysis of Aspergillus spp. Isolates
by Andrzej Gaweł, Magdalena Siedlecka, Magdalena Karwańska, Milena Skrok, Iwona Przychodniak, Piotr Knap, Aleksandra Chmielina, Violetta Truszko, Maciej Kuczkowski, Karolina Bierowiec, Anna Woźniak-Biel, Barbara Szczepankiewicz and Kamila Bobrek
Appl. Sci. 2025, 15(2), 860; https://doi.org/10.3390/app15020860 - 16 Jan 2025
Viewed by 531
Abstract
Fungi are a typical part of the microbiome of poultry houses, but some of the genera can be pathogenic for poultry and humans. An investigation was conducted on 200 duck eggs from 10 flocks to determine total fungal contamination on the eggshells. The [...] Read more.
Fungi are a typical part of the microbiome of poultry houses, but some of the genera can be pathogenic for poultry and humans. An investigation was conducted on 200 duck eggs from 10 flocks to determine total fungal contamination on the eggshells. The colony types were identified morphologically and microscopically, and a representative group was identified using PCR. The resistance profiles for all obtained Aspergillus isolates were conducted. The dominating genera on eggshells were Penicillium, Alternaria and Aspergillus and the number of fungal colonies ranged from 0 to 7100. Aspergillus fumigatus was cultured from 9.5% eggshells, and all isolates were obtained from three flocks. The minimum inhibitory concentration (MIC) values for A. fumigatus isolates ranged from 0.094–32 μg/mL for amphotericin B (MIC 50 1 mg/L and MIC 90 32 μg/mL), 0.125–32 μg/mL for caspofungin (MIC 50 0.38 μg/mL and MIC 90 32 μg/mL), 0.19–32 μg/mL for itraconazole (MIC 50 1.5 μg/mL and MIC 90 32 μg/mL), 0.047–12 μg/mL for posaconazole (MIC 50 0.5 μg/mL and MIC 90 8 μg/mL) and 0.023–32 μg/mL for voriconazole (MIC 50 0.19 μg/mL and MIC 90 32 μg/mL). A total of 73.7% of the isolates were resistant to posaconazole and 68.4% to itraconazole. Nearly half of the strains (47.4%) showed resistance to amphotericin B and 31.6% to voriconazole. Because of the lack of antifungals registered for poultry, hygiene and the regular disinfection of litter in particular are needed to prevent the contamination of the eggs by fungi for both animal and human health. Full article
(This article belongs to the Special Issue Advances in Food Safety and Microbial Control)
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16 pages, 893 KiB  
Article
Effects of Lactic Acid Bacterial Fermentation on the Biochemical Properties and Antimicrobial Activity of Hemp Seeds
by Dalia Čižeikienė, Ieva Gaidė, Daiva Žadeikė and Loreta Bašinskienė
Appl. Sci. 2024, 14(23), 11469; https://doi.org/10.3390/app142311469 - 9 Dec 2024
Viewed by 880
Abstract
Recently, there has been an increase in the application of lactic acid bacteria (LAB) for seed fermentation because of the improved functional, technological, and nutritional properties of the fermented seeds. The purpose of this study was to evaluate the effects of selected LAB [...] Read more.
Recently, there has been an increase in the application of lactic acid bacteria (LAB) for seed fermentation because of the improved functional, technological, and nutritional properties of the fermented seeds. The purpose of this study was to evaluate the effects of selected LAB on the biochemical and antimicrobial features of fermented hemp seeds and their water-, salt-, and ethanol-soluble protein fractions. The results showed that hemp seed medium was suitable for Lactiplantibacillus plantarum, Levilactobacillus brevis, and Lactobacillus acidophilus multiplication (with a LAB count > 109 colony-forming units/g). The biochemical and antimicrobial properties of the fermented hemp seeds strictly depended on the LAB strain used for fermentation. The hemp seeds fermented with L. brevis, which was previously isolated from rye sourdough, presented the highest total phenolic content and phytase, amylase, protease, and antioxidant activities. The hemp seeds fermented with L. acidophilus showed the broadest spectrum of antimicrobial activity against foodborne pathogens. The ethanol-soluble protein fractions from the fermented hemp seeds inhibited the growth of Escherichia coli, Staphylococcus aureus, Salmonella typhimurium, Bacillus subtilis, and Bacillus cereus, while the ethanol-soluble protein fraction from unfermented hemp seeds did not have an antimicrobial effect. The results of ABTS·+ radical scavenging and antimicrobial activity assays by agar well diffusion method confirmed that the tested LAB strains for hemp seed fermentation influenced the antioxidant and antimicrobial activities of protein fractions. Full article
(This article belongs to the Special Issue Advances in Food Safety and Microbial Control)
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10 pages, 988 KiB  
Communication
Comparison of Three Biological Control Models of Pycnoporus sanguineus on Phytopathogenic Fungi
by Ricardo Irving Pérez-López, Omar Romero-Arenas, Conrado Parraguirre Lezama, Anabel Romero López, Antonio Rivera and Lilia Cedillo Ramírez
Appl. Sci. 2024, 14(18), 8263; https://doi.org/10.3390/app14188263 - 13 Sep 2024
Viewed by 959
Abstract
The genus Pycnoporus includes fungi with great potential for the production of antibiotic substances. It is necessary to develop new models to assess their effectiveness against microorganisms with an economic impact, such as phytopathogenic fungi. The objective of this study is to evaluate [...] Read more.
The genus Pycnoporus includes fungi with great potential for the production of antibiotic substances. It is necessary to develop new models to assess their effectiveness against microorganisms with an economic impact, such as phytopathogenic fungi. The objective of this study is to evaluate three models of Pycnoporus sanguineus for the growth inhibition of the phytopathogens Botrytis cinerea and Fusarium oxysporum. Model 1 involves dual tests of the antagonistic activity of P. sanguineus vs. phytopathogens, Model 2 involves antifungal effectiveness tests of cinnabarin, and Model 3 involves antifungal effectiveness tests of P. sanguineus extract. Models 2 and 3 are contrasted with products containing benomyl and captan. The results show that Model 3 is the most effective in controlling B. cinerea, with an inhibition percentage of 74.34% (p < 0.05) and a decrease in the growth rate (3.85 mm/day; p < 0.05); the same is true for F. oxysporum, with an inhibition percentage of 47.14% (p < 0.05). In general, F. oxysporum exhibits greater resistance (p < 0.05). The results of this study indicate that P. sanguineus extracts may be used as control agents for fungal species in the same way as other Pycnoporus species. Although commercial products are very efficient at inhibiting phytopathogens, one must consider the disadvantages of their use. In the short term, new models involving Pycnoporus for biological control in food production will be developed. Full article
(This article belongs to the Special Issue Advances in Food Safety and Microbial Control)
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13 pages, 1784 KiB  
Article
Plant Organic Acids as Natural Inhibitors of Foodborne Pathogens
by Tomasz M. Karpiński and Marcin Ożarowski
Appl. Sci. 2024, 14(14), 6340; https://doi.org/10.3390/app14146340 - 20 Jul 2024
Cited by 4 | Viewed by 1921
Abstract
Background: Foodborne infections affect approximately 600 million people annually. Simultaneously, many plants contain substances like organic acids, which have antimicrobial activity. The aim of this study was to examine the effects of 21 organic acids, naturally occurring in plants, on four foodborne bacteria [...] Read more.
Background: Foodborne infections affect approximately 600 million people annually. Simultaneously, many plants contain substances like organic acids, which have antimicrobial activity. The aim of this study was to examine the effects of 21 organic acids, naturally occurring in plants, on four foodborne bacteria (Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Salmonella enterica Typhimurium) and two fungi (Geotrichum candidum and Penicillium candidum). Methods: The minimal inhibitory concentrations (MIC) of the organic acids against foodborne bacteria and in silico toxicity prediction of acids were investigated. Results: Benzoic and salicylic acids exhibit the best activity against foodborne bacteria (mean MIC < 1 mg/mL). Acetic, chlorogenic, formic, malic, nicotinic, and rosmarinic acids demonstrate slightly weaker activity (mean MICs 1–2 mg/mL). Other acids have moderate or poor activity. The effectiveness of organic acids against foodborne fungi is weaker than against bacteria. Most acids require high concentrations (from 10 to >100 mg/mL) to inhibit fungal growth effectively. The predicted LD50 of organic acids ranges from 48 to 5000 mg/kg. Those potentially safe as food preservatives (MIC < LD50) include ascorbic, chlorogenic, malic, nicotinic, rosmarinic, salicylic, succinic, tannic, and tartaric acids. The studied organic acids are not carcinogenic but many can cause adverse effects such as skin sensitization, eye irritation, and potential nephrotoxicity, hepatotoxicity, or neurotoxicity. Conclusions: Most of the investigated plant-derived organic acids exhibit good antibacterial activity and moderate or poor antifungal effects. Among 21 acids, only 9 appear to be safe as food preservatives (MIC < LD50). The relationship between MIC and LD50 is crucial in determining the suitability of organic acids as food preservatives, ensuring that they are effective against bacteria or fungi at concentrations that are not harmful to humans. Full article
(This article belongs to the Special Issue Advances in Food Safety and Microbial Control)
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16 pages, 3489 KiB  
Article
Microwave Oven Application for the Preparation and Sterilization of Microbiological Culture Media: A Feasible Method with An Adapted Water Bath and Perforable Cap
by Ines Terrones-Fernandez, Lourdes Rodero-De-Lamo, Asunción López, Sara Peiró, Daniel Asensio, Robert Castilla, Pedro Javier Gamez-Montero and Nuria Piqué
Appl. Sci. 2024, 14(6), 2340; https://doi.org/10.3390/app14062340 - 11 Mar 2024
Viewed by 3905
Abstract
There is currently increased interest in the use of alternatives to autoclaved culture media, in order to maintain the properties of the media, while saving energy and time. In this study, we assess a new system for culture media preparation, using a conventional [...] Read more.
There is currently increased interest in the use of alternatives to autoclaved culture media, in order to maintain the properties of the media, while saving energy and time. In this study, we assess a new system for culture media preparation, using a conventional microwave with a water bath and a glass bottle with a rubber cap that allows depressurization. Sterilization, using the proposed system (1000 W, 3 to 20 min), was compared with autoclaving for the preparation of tryptone soy agar (TSA), tryptone soy broth (TSB), Sabouraud 4% dextrose agar (SDA), and violet red bile glucose agar (VRBG). Microwave exposure for 7 min yielded sterile TSA plates. The productivity of both sterilization methods was assessed using the pour plate method, and significant increases in the growth of certain micro-organisms after using a microwave were observed for every culture medium, especially those that were sterilized by boiling (VRBG). The kinetics of microbial destruction showed that Escherichia coli and Bacillus subtilis spores were destroyed after 3 and 7 min in a microwave, respectively, while three decimal reductions were obtained for Geobacillus stearothermophilus spores after 15 min in an autoclave. This new sterilization method could be a feasible, rapid, and economical method to prepare microbiological media, with a quality similar to that obtained through autoclaving. Full article
(This article belongs to the Special Issue Advances in Food Safety and Microbial Control)
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