The International Journal of Food Microbiology is a premier platform for disseminating cutting-edge research on all aspects of food microbiology. The journal focuses on microorganisms, both beneficial and detrimental, that impact food safety, quality, and preservation. Areas of coverage span microbial physiology and genetics, foodborne pathogens, spoilage organisms, and the role of microorganisms in fermentation and food production.
The scope includes studies on microbial detection and identification, antimicrobial interventions, predictive microbiology, and risk assessment related to microbial hazards in food. Additionally, the journal examines the use of beneficial microorganisms in food fermentation, probiotics, and the development of novel food products. It serves as a vital resource for food scientists, microbiologists, and researchers in academia, industry, and regulatory agencies.
Indexed in leading databases like Scopus and Web of Science, the journal is an essential resource for researchers seeking to stay abreast of the latest advancements in food microbiology. By publishing high-quality, peer-reviewed research, the journal contributes to ensuring the safety and quality of the global food supply. Researchers are encouraged to submit their innovative findings to this impactful journal.