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International Journal of Food Microbiology
 
 

International Journal of Food Microbiology

An official journal of the International Committee on Food Microbiology and Hygiene (ICFMH) of the IUMS

 
 

Journal

 3.155(2013)

3.938

Editor-in-Chief:L. Cocolin

Show

01681605

192-215

24

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Aims & Scope

The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.

Full-length original research papers, short communications, review articles and book reviews in the fields of bacteriology, mycology, virology, parasitology, and immunology as they relate to the production, processing, service and consumption of foods and beverages are welcomed. Within this scope, topics of specific interest include: (1) incidence and types of food and beverage microorganisms, microbial interactions, microbial ecology of foods, intrinsic and extrinsic factors affecting microbial survival and growth in foods, and food spoilage; (2) microorganisms involved in food and beverage fermentations (including probiotics and starter cultures); (3) food safety, indices of the sanitary quality of foods, microbiological quality assurance, biocontrol, microbiological aspects of food preservation and novel preservation techniques, predictive microbiology and microbial risk assessment; (4) foodborne microorganisms of public health significance, and microbiological aspects of foodborne diseases of microbial origin; (5) methods for microbiological and immunological examinations of foods, as well as rapid, automated and molecular methods when validated in food systems; and (6) the biochemistry, physiology and molecular biology of microorganisms as they directly relate to food spoilage, foodborne disease and food fermentations.

Papers that do not have a direct food or beverage connection will not be considered for publication. The following examples provide some guide as to the type of papers that will not be admitted to the formal review process (for a more extensive list please refer to the journal’s Guide for Authors:

  • Studies in animal models that determine the responses of probiotic microorganisms in the gastrointestinal tract;
  • Fundamental physiology and gene expression studies of food/ beverage microorganisms, unless they directly relate to the food/ beverage ecosystem;
  • The isolation and characterization of antimicrobial substances such as essential oils, bacteriocins etc, unless their efficacy is tested and validated in the food/beverage ecosystem;
  • Development of new methods for the analysis of microorganisms, unless the method is tested and validated in the food/beverage ecosystem.

This journal also publishes special issues of selected, peer-reviewed papers from suitable meetings, workshops, conferences, etc, related to the field of food microbiology.

Audience

Industrial and food Microbiologists, Bacteriologists, Immunologists, Mycologists, Parasitologists, Virologists, Food Hygienists.

Abstracting and Indexing

AGRICOLA, BIOSIS, CAB Abstracts, Cambridge Scientific Abstracts, Current Contents/Agriculture, Biology & Environmental Sciences, EMBASE, EMBiology, Food Science and Technology Abstracts, MEDLINE®, Science Citation Index, Scopus
Editor-in-Chief L. Cocolin DIVAPRA, Fac. of Agriculture, Università di Torino, Via Leonardo da Vinci 44, 10095 Grugliasco,Torino, Italy, Editors G.H. Fleet University of New South Wales, Sydney, NSW, Australia, G. LaPointe Université Laval, Québec, QC, Canada, M.H. Zwietering Wageningen Universiteit, Wageningen, Netherlands, B. Kimura Tokyo University of Marine Science and Technology, Tokyo, Japan, C. Michiels KU Leuven, Heverlee, Belgium, Editor: Food Mycology A.D. Hocking CSIRO (The Commonwealth Scientific and Industrial Research Organization), North Ryde, NSW, Australia, B. Kimura Tokyo University of Marine Science and Technology, Tokyo, Japan, C. Michiels KU Leuven, Heverlee, Belgium, Book Review Editor , Editorial Board Members N. Arneborg University of Copenhagen, Frederiksberg C, Denmark, J.W. Austin Bureau of Microbial Hazards, Ottawa, ON, Canada, L.R. Beuchat University of Georgia, Griffin, GA, USA, J. Björkroth University of Helsinki, Helsinki, Finland, S. Bover-Cid Institut de Recerca i Tecnologia Agroalimentaries (IRTA), Monells, Spain, F. Carlin INRA Centre d'Avignon, Avignon, France, B. Carpentier AFSSA, Maisons-Alfort, France, L. Coroller Université de Brest, QUIMPER, France, J.E.L. Corry University of Bristol, Langford, Bristol, UK, A. Corsetti Università di Teramo, Teramo, Italy, C.N. Cutter Pennsylvania State University, University Park, PA, USA, P. Dalgaard Danmarks Tekniske Universitet (DTU), Kgs. Lyngby, Denmark, P. Dantigny Microbiologiques et Alimentaires Agro-Sup Dijon, Dijon, France, F.H.J. Devlieghere Universiteit Gent, Gent, Belgium, L.M.T Dicks University of Stellenbosch, Stellenbosch, South Africa, K. J. Domig Universitat für Bodenkultur Wien (BOKU), Vienna, Austria, M. du Toit University of Stellenbosch, Matieland, South Africa, H.P. Dwivedi bioMérieux, Inc., Hazelwood, MO, USA, D. Ercolini Università di Napoli "Federico II", Naples, Italy, C. Franz Institute of Hygiene and Toxicology, Karlsruhe, Germany, P.M. Fratamico U.S. Department of Agriculture (USDA), Agricultural Research Service (ARS), Beltsville, MD, USA, A. Gálvez University of Jaen, Jaen, Spain, P. Garcia Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Villaviciosa (Asturias), Spain, A.H. Geeraerd KU Leuven, Leuven, Belgium, R. Geisen Max-Rubner-InFederal Research Centre for Nutrition, Karlsruhe, Germany, A. Gill University of Manitoba, Winnipeg, MB, Canada, S. Guglielmetti Università degli Studi di Milano, Milano, Italy, J-P. Guyot Institut de Recherche pour le Développement (IRD), Montpellier, France, R.A. Holley University of Manitoba, Winnipeg, MB, Canada, W.H. Holzapfel Handong Global University, Gyeongbuk, South Korea, M. Jakobsen University of Copenhagen, Frederiksberg, Denmark, X. Jiao Yangzhou University, Yangzhou, China, T.H. Jones Agriculture and Agri-Food Canada (AAFC), Lacombe, AB, Canada, Y. Kashi Technion - Israel Institute of Technology, Haifa, Israel, W.J. Kelly Metabolism and Microbial Genomics Section, Food an, Palmerston North, New Zealand, A. Kiermeier Sardi, Glenside, SA, Australia, G. Klein TiHo Hannover: Tierärztliche Hochschule, Hannover, Germany, D. Knorr Technische Universität Berlin (TUB), Berlin, Germany, S. Koseki National Food Research Institute, Tsukuba, Japan, K. Koutsoumanis Aristotle University of Thessaloniki, Thessaloniki, Greece, S. L. Leong Sveriges Lantbruks Universitet (SLU), Uppsala, Sweden, J. Li Ohio State University, Ohio, OH, USA, P. Mafart Université de Bretagne Occidentale, Brest Cedex 3, France, P. McClure Unilever Research and Development, Bedford, England, UK, T.A. McMeekin University of Tasmania, Hobart, TAS, Australia, D. S. Nielsen University of Copenhagen, Frederiksberg, Denmark, E. Parente Università della Basilicata, Potenza, Italy, A. Querol Instituto de Agroquimica y Tecnologia de Alimentos, Burjassot, Valencia, Spain, P. Rådström Lund University, Lund, Sweden, A. Rajkovic Ghent University, Belgium, K. Rantsiou Università di Torino, Grugliasco,Torino, Italy, D. Rodriguez-Lazaro Instituto Tecnológico Agrario de Castilla y León (ITACyL), Valladolid, Spain, T. Ross University of Tasmania, Hobart, TAS, Australia, J. Rovira Universidad de Burgos, Burgos, Spain, P. Skandamis Agricultural University of Athens, Athens, Greece, R. Stephan Universität Zürich, Zurich, Sw
 
 
 
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