Editorial: Microbiological aspects of non-conventional foods, ingredients and beverages

Virgínia Farias Alves; Elaine C P De Martinis; Bruno Meireles Xavier; Uelinton Manoel Pinto

doi:10.3389/fmicb.2023.1340215

Editorial: Microbiological aspects of non-conventional foods, ingredients and beverages

Front Microbiol. 2023 Dec 12:14:1340215. doi: 10.3389/fmicb.2023.1340215. eCollection 2023.

Authors

Virgínia Farias Alves¹, Elaine C P De Martinis², Bruno Meireles Xavier³, Uelinton Manoel Pinto⁴

Affiliations

¹ Faculdade de Farmácia, Universidade Federal de Goiás (UFG), Goiânia, Brazil.
² Ribeirão Preto School of Pharmaceutical Sciences, University of São Paulo (USP), São Paulo, Brazil.
³ Department of Food Science, Cornell University, Geneva, NY, United States.
⁴ Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Food Research Center, University of São Paulo (USP), São Paulo, Brazil.

No abstract available

Keywords: food safety; microbial quality; microbial safety; non-conventional foods; novel foods.

Publication types

Editorial

Grants and funding

The author(s) declare financial support was received for the research, authorship, and/or publication of this article. UP acknowledges the São Paulo Research Foundation for financial support (grant 2013/07914-8) to the Food Research Center. ED and UP are PQ-2 fellows from CNPq.