The International Journal of Food Microbiology welcomes high-quality submissions on natural antimicrobials. The concept of Food Natural Antimicrobials has attracted interest among researchers over the last 15 years; most of them are derived from plants and are already seeing applications in the food industry. Some of these developed foods already represent an increasing market worldwide, as marinated products with safe and more natural ingredients, features that are all welcomed by the consumers. Additionally, food industries have been already exploring or currently testing new packaging materials (nano-materials or natural antimicrobials) that may seem promising to assure safety and maintain quality. As consumers' demand for more "natural" appealing foods, the possibility of Natural Food Antimicrobials may play a significant and central potential role in combating foodborne diseases and intoxications.
The objective of this special issue is to present the latest advances, developments and practicality of the use of natural antimicrobials to assure safety and reduce deteriorative microorganisms of foods.
Topics include are limited to the following:
Papers studying the chemical characterization of natural antimicrobials with in vitro results and tested in real food systems. Studies including only in vitro results will not be accepted. The detailed chemical analysis of the natural extract should be presented with indication and discussion of which compounds are exerting the antimicrobial activity.
Papers proving the efficacy of natural antimicrobials in real food systems supporting the practicality of future industrial applications are called. The called papers must discuss and sustain the safety of the studied natural antimicrobials.