Naslov
Special Issue: Use of Microbes for Improving Food Safety and Quality

Autori
Zdolec, Nevijo ; Lorenzo, Jose Manuel ; Ray, Ramesh Chandra

Izvornik
Biomed Research International (2314-6133) 2018 (2018); 1-66

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, ostalo, znanstveni

Ključne riječi
microbes, food safety, food quality

Sažetak
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 threats to consumers’ 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. Some recent topics in this scientific area are 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 and commercial starter cultures' properties, and reduction of foodborne public-health hazards (i.e., pathogens, spoilers, biogenic amine producers, mycotoxins producers, and carriers of antimicrobial resistance) by applying competitive microbes or their metabolites in food. This approach was followed by selected papers within the special issue, including topics from soil to cheese and meat.

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina

POVEZANOST RADA