Manuscript Topics

The study of microorganisms (bacteria, fungi, and viruses) in processing, distribution, storage, service, and food consumption is important to focus on.
The microbial safety and spoilage of foods and beverages are major concerns for the food industry and for each of us. The first affects people’s health, and the second results in huge economic losses, both affecting sustainable production and consumption. On the other hand, no less relevant is the fact that certain groups of microorganisms are responsible for producing an important type of food, the fermented foods.
When thinking in food microbial aspects, the incredibly vast physiological/genetic capacities of microorganisms to develop innovative strategies that may enhance their survival and growth and enable them to withstand washings, disinfections, preservation and antimicrobials, are amazing. Besides, several studies point to the fact that microbes (eg. pathogens) can internalize in foods (eg. fruit and vegetables) during the different production and processing phases. Furthermore, animal microorganisms are able to occupy other habitats, for example, plant cells.
Microorganisms also play a decisive role in the production of fermented foods, contributing to the improvement of their nutritional, organoleptic, and preservation characteristics. In addition, probiotic and postbiotic nature is associated with some beneficial microbial groups.
All of these situations reinforce the fact that studies regarding food microbiology must be continuously done, reported in the scientific community, and made available to processing/industry agents and consumers.
Then, I would like to invite you to submit your recent research in these areas for the special issue of the “AIMS Microbiology” journal under the title “Role of microorganisms in food processing, food safety and spoilage” keeping in mind the various changes the world, society, and life are facing today. Therefore, we accept manuscript submissions in the context of the following topics:
Food microbial populations, Safety parameters, Hygiene parameters, Microbial food spoilage, Microbial fermentations, Microbial growth on foods, Control of microbial growth, Decontamination and preservation, Food quality assurance

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