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Microorganisms
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Latest Review Papers in Food Microbiology 2023
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Latest Review Papers in Food Microbiology 2023

A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: closed (31 December 2023) | Viewed by 45212

Special Issue Editor

Dr. Franca Rossi

E-Mail Website
Guest Editor
Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale”, Campo Boario, 64100 Teramo, Italy
Interests: food safety; food microbiology; microbial genetics and physiology; gene cloning; antibiotic resistance; foodborne pathogens; bacteriocins; food microbial ecology; fermentation and ripening; gene expression
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue aims to collect high-quality review papers in all the fields of food microbiology. We encourage researchers from related fields to contribute review papers highlighting the latest developments in food microbiology, or to invite relevant experts and colleagues to do so. Full-length comprehensive reviews will be preferred.

Topics include, but are not limited to:

  • Food microbiology;
  • Pathogenic microorganisms;
  • Spoilage microorganisms;
  • Interaction in food matrices;
  • Detection (traditional and molecular methods, biosensors);
  • Starter cultures;
  • Bacteriocins;
  • Probiotics;
  • Innovation in food protection;
  • Antimicrobial resistance;
  • Biotechnological aspects;
  • Food antimicrobial compounds;
  • Decontamination;
  • Biofilms.

Dr. Franca Rossi
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. 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.

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Further information on MDPI's Special Issue polices can be found here.

Published Papers (6 papers)

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Review

25 pages, 653 KiB  
Review
Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin
by Josué Delgado, Micaela Álvarez, Eva Cebrián, Irene Martín, Elia Roncero and Mar Rodríguez
Microorganisms 2023, 11(6), 1578; https://doi.org/10.3390/microorganisms11061578 - 14 Jun 2023
Cited by 11 | Viewed by 2618
Abstract
Ripened foods of animal origin comprise meat products and dairy products, being transformed by the wild microbiota which populates the raw materials, generating highly appreciated products over the world. Together with this beneficial microbiota, both pathogenic and toxigenic microorganisms such as Listeria monocytogenes [...] Read more.
Ripened foods of animal origin comprise meat products and dairy products, being transformed by the wild microbiota which populates the raw materials, generating highly appreciated products over the world. Together with this beneficial microbiota, both pathogenic and toxigenic microorganisms such as Listeria monocytogenes, Salmonella enterica, Staphylococcus aureus, Clostridium botulinum, Escherichia coli, Candida spp., Penicillium spp. and Aspergillus spp., can contaminate these products and pose a risk for the consumers. Thus, effective strategies to hamper these hazards are required. Additionally, consumer demand for clean label products is increasing. Therefore, the manufacturing sector is seeking new efficient, natural, low-environmental impact and easy to apply strategies to counteract these microorganisms. This review gathers different approaches to maximize food safety and discusses the possibility of their being applied or the necessity of new evidence, mainly for validation in the manufacturing product and its sensory impact, before being implemented as preventative measures in the Hazard Analysis and Critical Control Point programs. Full article
(This article belongs to the Special Issue Latest Review Papers in Food Microbiology 2023)
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14 pages, 348 KiB  
Review
Microorganisms in Organic Food-Issues to Be Addressed
by Aparna P. Murali, Monika Trząskowska and Joanna Trafialek
Microorganisms 2023, 11(6), 1557; https://doi.org/10.3390/microorganisms11061557 - 11 Jun 2023
Cited by 6 | Viewed by 3575
Abstract
The review aimed to analyse the latest data on microorganisms present in organic food, both beneficial and unwanted. In conclusion, organic food’s microbial quality is generally similar to that of conventionally produced food. However, some studies suggest that organic food may contain fewer [...] Read more.
The review aimed to analyse the latest data on microorganisms present in organic food, both beneficial and unwanted. In conclusion, organic food’s microbial quality is generally similar to that of conventionally produced food. However, some studies suggest that organic food may contain fewer pathogens, such as antibiotic-resistant strains, due to the absence of antibiotic use in organic farming practices. However, there is little discussion and data regarding the importance of some methods used in organic farming and the risk of food pathogens presence. Concerning data gaps, it is necessary to plan and perform detailed studies of the microbiological safety of organic food, including foodborne viruses and parasites and factors related to this method of cultivation and specific processing requirements. Such knowledge is essential for more effective management of the safety of this food. The use of beneficial bacteria in organic food production has not yet been widely addressed in the scientific literature. This is particularly desirable due to the properties of the separately researched probiotics and the organic food matrix. The microbiological quality of organic food and its potential impact on human health is worth further research to confirm its safety and to assess the beneficial properties resulting from the addition of probiotics. Full article
(This article belongs to the Special Issue Latest Review Papers in Food Microbiology 2023)
34 pages, 1433 KiB  
Review
Fermented Beverage Benefits: A Comprehensive Review and Comparison of Kombucha and Kefir Microbiome
by Ann Qi Chong, Siew Wen Lau, Nyuk Ling Chin, Rosnita A. Talib and Roseliza Kadir Basha
Microorganisms 2023, 11(5), 1344; https://doi.org/10.3390/microorganisms11051344 - 19 May 2023
Cited by 21 | Viewed by 9302
Abstract
Beverage fermentation is an ancient ritual that has been practised for millennia. It was slowly disappearing from households and communities due to the advancement of manufacturing technology and the marketing of soft drinks until the recent revival of the beverage fermentation culture due [...] Read more.
Beverage fermentation is an ancient ritual that has been practised for millennia. It was slowly disappearing from households and communities due to the advancement of manufacturing technology and the marketing of soft drinks until the recent revival of the beverage fermentation culture due to an increase in the demand for health drinks amid the COVID-19 pandemic. Kombucha and kefir are two well-known fermented beverages that are renowned for their myriad of health benefits. The starter materials for making these beverages contain micro-organisms that act like microscopic factories producing beneficial nutrients that have antimicrobial and anticancer effects. The materials modulate the gut microbiota and promote positive effects on the gastrointestinal tract. Due to wide variations in the substrates and types of micro-organisms involved in the production of both kombucha and kefir, this paper compiles a compendium of the micro-organisms present and highlights their nutritional roles. Full article
(This article belongs to the Special Issue Latest Review Papers in Food Microbiology 2023)
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26 pages, 2392 KiB  
Review
Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts
by Nunzio A. Fazio, Nunziatina Russo, Paola Foti, Alessandra Pino, Cinzia Caggia and Cinzia L. Randazzo
Microorganisms 2023, 11(5), 1338; https://doi.org/10.3390/microorganisms11051338 - 19 May 2023
Cited by 12 | Viewed by 3514
Abstract
Wine represents a complex matrix in which microbial interactions can strongly impact the quality of the final product. Numerous studies have focused on optimizing microbial approaches for addressing new challenges to enhance quality, typicity, and food safety. However, few studies have investigated yeasts [...] Read more.
Wine represents a complex matrix in which microbial interactions can strongly impact the quality of the final product. Numerous studies have focused on optimizing microbial approaches for addressing new challenges to enhance quality, typicity, and food safety. However, few studies have investigated yeasts of different genera as resources for obtaining wines with new, specific traits. Currently, based on the continuous changes in consumer demand, yeast selection within conventional Saccharomyces cerevisiae and unconventional non-Saccharomyces yeasts represents a suitable opportunity. Wine fermentation driven by indigenous yeasts, in the various stages, has achieved promising results in producing wines with desired characteristics, such as a reduced content of ethanol, SO2, and toxins, as well as an increased aromatic complexity. Therefore, the increasing interest in organic, biodynamic, natural, or clean wine represents a new challenge for the wine sector. This review aims at exploring the main features of different oenological yeasts to obtain wines reflecting the needs of current consumers in a sustainability context, providing an overview, and pointing out the role of microorganisms as valuable sources and biological approaches to explore potential and future research opportunities. Full article
(This article belongs to the Special Issue Latest Review Papers in Food Microbiology 2023)
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Graphical abstract

20 pages, 971 KiB  
Review
A Review of Modern Methods for the Detection of Foodborne Pathogens
by Mohammed Aladhadh
Microorganisms 2023, 11(5), 1111; https://doi.org/10.3390/microorganisms11051111 - 24 Apr 2023
Cited by 45 | Viewed by 17491
Abstract
Despite the recent advances in food preservation techniques and food safety, significant disease outbreaks linked to foodborne pathogens such as bacteria, fungi, and viruses still occur worldwide indicating that these pathogens still constitute significant risks to public health. Although extensive reviews of methods [...] Read more.
Despite the recent advances in food preservation techniques and food safety, significant disease outbreaks linked to foodborne pathogens such as bacteria, fungi, and viruses still occur worldwide indicating that these pathogens still constitute significant risks to public health. Although extensive reviews of methods for foodborne pathogens detection exist, most are skewed towards bacteria despite the increasing relevance of other pathogens such as viruses. Therefore, this review of foodborne pathogen detection methods is holistic, focusing on pathogenic bacteria, fungi, and viruses. This review has shown that culture-based methods allied with new approaches are beneficial for the detection of foodborne pathogens. The current application of immunoassay methods, especially for bacterial and fungal toxins detection in foods, are reviewed. The use and benefits of nucleic acid-based PCR methods and next-generation sequencing-based methods for bacterial, fungal, and viral pathogens’ detection and their toxins in foods are also reviewed. This review has, therefore, shown that different modern methods exist for the detection of current and emerging foodborne bacterial, fungal, and viral pathogens. It provides further evidence that the full utilization of these tools can lead to early detection and control of foodborne diseases, enhancing public health and reducing the frequency of disease outbreaks. Full article
(This article belongs to the Special Issue Latest Review Papers in Food Microbiology 2023)
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18 pages, 1635 KiB  
Review
Fresh Produce as a Potential Vector and Reservoir for Human Bacterial Pathogens: Revealing the Ambiguity of Interaction and Transmission
by Ahmed Esmael, Rashad R. Al-Hindi, Raed S. Albiheyri, Mona G. Alharbi, Amani A. R. Filimban, Mazen S. Alseghayer, Abdulaziz M. Almaneea, Meshari Ahmed Alhadlaq, Jumaa Ayubu and Addisu D. Teklemariam
Microorganisms 2023, 11(3), 753; https://doi.org/10.3390/microorganisms11030753 - 15 Mar 2023
Cited by 11 | Viewed by 3350
Abstract
The consumer demand for fresh produce (vegetables and fruits) has considerably increased since the 1980s for more nutritious foods and healthier life practices, particularly in developed countries. Currently, several foodborne outbreaks have been linked to fresh produce. The global rise in fresh produce [...] Read more.
The consumer demand for fresh produce (vegetables and fruits) has considerably increased since the 1980s for more nutritious foods and healthier life practices, particularly in developed countries. Currently, several foodborne outbreaks have been linked to fresh produce. The global rise in fresh produce associated with human infections may be due to the use of wastewater or any contaminated water for the cultivation of fruits and vegetables, the firm attachment of the foodborne pathogens on the plant surface, and the internalization of these agents deep inside the tissue of the plant, poor disinfection practices and human consumption of raw fresh produce. Several investigations have been established related to the human microbial pathogens (HMPs) interaction, their internalization, and survival on/within plant tissue. Previous studies have displayed that HMPs are comprised of several cellular constituents to attach and adapt to the plant’s intracellular niches. In addition, there are several plant-associated factors, such as surface morphology, nutrient content, and plant–HMP interactions, that determine the internalization and subsequent transmission to humans. Based on documented findings, the internalized HMPs are not susceptible to sanitation or decontaminants applied on the surface of the fresh produce. Therefore, the contamination of fresh produce by HMPs could pose significant food safety hazards. This review provides a comprehensive overview of the interaction between fresh produce and HMPs and reveals the ambiguity of interaction and transmission of the agents to humans. Full article
(This article belongs to the Special Issue Latest Review Papers in Food Microbiology 2023)
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