Food Microbiology is a prominent international journal that focuses on the microbiology of foods and its effects on food quality, safety, and public health. The journal publishes original research articles, reviews, and short communications that advance our understanding of microbial interactions within the food chain.
Key topics covered include foodborne pathogens, food spoilage microorganisms, microbial ecology of foods, and the use of microorganisms in food fermentation and preservation. The journal is indexed in major databases such as CAS, Scopus, and Web of Science, ensuring global visibility for published research. Its target audience includes food scientists, microbiologists, public health professionals, and researchers in academia and industry.
Food Microbiology plays a vital role in disseminating knowledge that contributes to safer and higher-quality food production and consumption. Researchers are invited to submit their original research, contributing to the journal's mission of advancing the field of food microbiology and safeguarding public health. All descriptions must be original and not based on existing copyrighted text.