Microbial-based Solutions to Reduce Contaminants in Foods and Beverages

During different stages of food production, from the farm to the fork, many foods and beverages are prone to chemical and biological contamination. One of the main targets of modern food systems is to reduce these contaminants using green strategies, promoting environmental, social, and economic sustainable solutions in the production of foods and beverages. Currently, numerous advances in the food safety field have shown the important role of microbial-based solutions as alternative approaches to reduce contaminants in food systems. Intriguingly, synergies can arise by combining microbial biotechnologies with physicochemical and other bio-based processes.

The aim of this Research Topic is to address these topics from the design of new bio-tools up to their application in the food chain, throughout the study of the molecular basis and the evaluation of the impact on the global quality of food and beverage products.

We welcome researchers worldwide at the frontiers of this field to contribute with innovative research findings and perspectives from different aspects to this collection, including Original Research, Methods, Review, Perspective and thought-provoking Opinion articles. Here, a non-exhaustive list of possible research topics:
- selection and exploitation of microbes as biocontrol agents against pathogens (including the positive side-effects on spoilage prevention and shelf life extension);
- development of microbial strategies to reduce toxic by-products of microbial origin (e.g. mycotoxins, biogenic amines);
- design of microbial applications to reduce chemical contaminants in agri-food chains (e.g. PCB, dioxin-like compounds, pesticide residues, and perchlorate);
- study of tailored microbial-based interventions to reduce the allergenic potential in food matrices.