Journal of Food Microbiology

About The Journal Open Access

Journal of Food Microbiology

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.

Scope of the Journal

The Journal of Food Microbiology focuses to share and disseminate the latest research developments on topics including; Food Safety, Fermentation, Probiotics, Microbial Pathogens, Anti-microbial preservatives, Food additives, Microbial contamination, Food poisoning, Edible microbial colourants, Food Service, and Processing, biofilm contamination, and Food borne diseases.

Journal of Food Microbiology aims to cater the needs of dieticians, nutritionists, medical practitioners, healthcare providers, food processing industries, academicians and students indulged in studying the role of microbes in enriching and contaminating the food we consume. The journal thus features original research articles, review articles, case studies, editorials, perspectives, and commentaries.

The journal constitutes its Editorial-Board comprising scholars from all over the world to explore the food microbiology research to strengthen this field of study.

You may submit manuscripts online at www.editorialmanager.com/scholarlyjournals/ or you may send the article as an email attachment to [email protected]

Please submit your manuscript to
[email protected]

Just Published Articles View More

Editorial December 28, 2017

P.1-2

J Food Microbiol: 1(1): 1-2

Growth inhibitory model of Cronobacter sakazakii.

Yabo Peng, Qiyang Ling, Lei Chen, Ting Fang

Editorial December 27, 2017

P.1-2

J Food Microbiol: 1(1): 1-2

Edible protective films and coatings in food industry.

Ewa Brychcy-Rajska

Research Article December 13, 2017

P.22-26

J Food Microbiol: 1(1): 22-26

Tuberculosis in wild boar and the risk of human infection by Mycobacterium bovis results of a study conducted in Southern Italy

Francesco Casalinuovo, Lucia Ciambrone, Raffaele Grillone, Natalino De Gori

Research Article December 13, 2017

P.14-21

J Food Microbiol: 1(1): 14-21

A potential killer yeast to control secondary fermentation in vegetables

Claude P Champagne, Tony Savard1, Carole Beaulieu

Review Article October 06, 2017

P.8-13

J Food Microbiol: 1(1): 8-13

The spoilage microorganisms in seafood with the existed quorum sensing phenomenon

Feifei Wang, Linglin Fu, Xingyue Bao and Yanbo Wang*

Review Article October 06, 2017

P.1-7

J Food Microbiol: 1(1): 1-7

Functional nucleic acids biosensors for living or dead bacteria detection

Yuan Zhang, Bing Xiao and Wentao Xu