Persistence and Antimicrobial Resistance of Bacterial Pathogens in the Food Processing Environment
A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: 30 August 2024 | Viewed by 129
Special Issue Editors
Interests: molecular microbiology; bioinformatics; ecology of fermented foods; food safety and quality control; foodborne pathogens; predictive microbiology; microbial risk assessment; statistical process and quality control; udder health of ruminants; dairy farming precision
Interests: low moisture food; microbial safety; radio frequency heating
Special Issues, Collections and Topics in MDPI journals
Interests: food safety; food microbiology; culture-dependent methods; foodborne pathogens; Listeria monocytogenes; Campylobacter; antibiotic resistance; antimicrobial susceptibility testing
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Foodborne pathogens can remarkably evade and survive the adverse conditions that prevail in the food industry by developing resistance mechanisms against a variety of the stresses posed to them (e.g., osmotic, acidic, thermal, cold stresses); these stresses are caused by several processes encountered during food production, such as salting, acidification, heating, and the chilling of foods, eventually leading to their persistence in the food processing environment. The persistence of microbial pathogens in the food industry is frequently expressed through microorganisms’ acquired antimicrobial resistance and especially through the development of antibiotic resistance and/or resistance to common disinfectants and sanitizers (e.g., quaternary ammonium compounds). Thus, the aim of this Special Issue is to effectively describe the recorded persistence of bacterial pathogens (e.g., Salmonella, Campylobacter, Listeria monocytogenes, Staphylococcus aureus) in the food industry in terms of their resistance to the stresses that simulate the processing of foods, while also to monitor the potential antimicrobial resistance contributing to the conferred persistence of pathogens in the food processing environment.
Dr. Marios Mataragas
Dr. Shuxiang Liu
Dr. Nikolaos D. Andritsos
Guest Editors
Manuscript Submission Information
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Keywords
- foodborne pathogens
- pathogenic bacteria
- Salmonella
- Campylobacter
- Listeria monocytogenes
- microbial persistence
- bacterial stresses
- antimicrobial resistance
- antibiotic susceptibility
- quaternary ammonium compounds
