+1 (202) 780-3397
Aim and Scope
Journal of Food Microbiology is an open access, peer-reviewed journal dedicated to project the role of microbes in strengthening as well as contaminating the food we eat by providing a comprehensive overview on microbial activity on the food processing, preservation, enriching nutrient values, and food safety.
- Food microbiology
- Microbial MSI
- Microbial interactions
- Pathogen testing
- Quality control
- Microbiological analysis
- Risk assessment
- Microbiological quality
- Food contact surfaces
- Food poisoning bacteria
- Spoilage
- Food safety
- Microbiological hazard
- Food plant
- Food contamination
- Foodborne pathogens
- Pathogens
- Staphylococcal enterotoxins
- Fermentation
- Probiotics
- Anti-microbial preservatives
- Food additives
- Microbial contamination
- Food Service
- Microbial pathogens
- Food poisoning
- Edible microbial colourants
The Journal of Food Microbiology focuses to share and disseminate the latest research developments on topics including food safety, fermentation, probiotics, microbial pathogens, food additives, processing, biofilm contamination and food borne diseases.