Editorial: Biopreservation strategies for sustainable food processing

Natural Antimicrobials for Food Biopreservation

Biopreservation or biocontrol refers to the use of natural or controlled microbiota, or its antibacterial products to extend the shelf life and enhance the safety of foods (Stiles 1996 ). Since lactic acid bacteria (LAB) occur naturally in many food systems and have a long history of safe use in fermented foods, thus classed as Generally Regarded As Safe (GRAS), they have a great potential for ...

Antifungal Microbial Agents for Food Biopreservation—A Review

Food spoilage is a major issue for the food industry, leading to food waste, substantial economic losses for manufacturers and consumers, and a negative impact on brand names. Among causes, fungal contamination can be encountered at various stages of the food chain (e.g., post-harvest, during processing or storage). Fungal development leads to food sensory defects varying from visual deteriorat...

Editorial: Microorganisms for Functional Food

Notwithstanding the European Food Safety Authority (EFSA) did not approve any health claims for probiotic foods [including terms such as " probiotic, " " active bacteria " ; European Commission (EC), 2007], most of the research studies in the field of microorganisms used for obtaining functional food deal with (putatively) probiotic bacteria. Probiotics may positively affect human/animal health...

Food Insecurity and Chronic Diseases: The Editorial

Business strategies for sustainable development

The concept of sustainable development has received growing recognition, but it is a new idea for many business executives. For most, the concept remains abstract and theoretical. Protecting an organization's capital base is a well-accepted business principle. Yet organizations do not generally recognize the possibility of extending this notion to the world's natural and human resources. If sus...