Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book
reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are
both relevant and applicable to the broad field ... click here for full Aims & Scope
Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book
reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are
both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology,
and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and
fair reviews, resulting in timely publication of accepted manuscripts.
Papers relating to the following topics will be considered:
• Physiology, genetics, biochemistry, and behavior of microorganisms that are either used to make foods or that represent
safety or quality problems
• Effects of preservatives, processes, and packaging systems on the microbiology of foods
•
Methods for detection, identification and enumeration of foodborne microorganisms or microbial toxins
• Microbiology of food
fermentations
• Predictive microbiology
• Microbial ecology of foods
• Microbiological aspects of food
safety
• Microbiological aspects of food spoilage and quality
Database coverage includes Biological Abstracts (BIOSIS);
Chemical Abstracts; Current Contents/Agriculture, Biology, and Environmental Science; Dairy Science Abstracts; Food Science and Technology
Abstracts; Maize Abstracts; and Research Alerts.
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