Journal of Food & Industrial Microbiology

Mass Spectrometry Imaging (MSI) is a powerful analytical technique that allows for the visualization and identification of molecules within biological samples. In recent years, MSI has gained prominence in the field of food microbiology for its ability to provide spatially resolved information on microbial distribution and metabolites within food matrices. This article examines the principles of MSI, its applications in food microbiology, and the potential benefits it offers for food safety, quality control, and research. Key challenges and future directions for MSI in food microbiology are also discussed.

Traditionally processed fermented foods have been consumed for centuries, contributing to cultural heritage and dietary diversity worldwide. However, concerns regarding their microbiological safety have emerged due to the potential presence of harmful microorganisms and toxins. This manuscript provides an overview of the microbiological safety considerations associated with traditionally processed fermented foods, including fermentation dynamics, microbial ecology, and strategies for ensuring safety. Key factors influencing microbial safety, such as starter cultures, fermentation conditions, and post-fermentation handling, are discussed. Additionally, the role of emerging technologies and regulatory frameworks in enhancing the safety of fermented foods is explored. Understanding the microbiological safety aspects of traditionally processed fermented foods is essential for preserving their nutritional and cultural value while minimizing health risks for consumers.