Journal of Food Microbiology

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About The Journal Open Access

Journal of Food Microbiology

Ibrahim Salam,  Professor in the Food and Nutrition Sciences Program at North Carolina Agricultural and Technical State University, USA.

Main Indexing sites include-
Index Copernicus

Food microbiology is the scientific study of microorganisms, involving both beneficial and deleterious effects of microbes on the quality and safety of processed and raw food materials, dairy products. Nourishment harming, food decay, conservation of food is managed beneath nourishment 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.

Journal of Food Microbiology aims to publish the most complete and reliable source of information in the form of research articles, review articles, case reports, short communications, etc. in all areas of Food Microbiology features 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. All published articles are freely accessible to everyone immediately after publication in PDF and full text format.

You may submit manuscripts online at or you may send the article as an email attachment to: [email protected]



Articles published in Journal of Food Microbiology have been cited by esteemed scholars and scientists all around the world. Journal of Food Microbiology has got H-index 4 , which means every article in Journal of Food Microbiology has got 4 average citations.

Please submit your manuscript to
[email protected]

Just Published Articles View More

Commentary June 06, 2022


J Food Microbiol: 6(3): 1-2

Bacterial biofilm development on implantable gadgets and ways to deal with its treatment and avoidance

Elaina Mira

Short Communication June 06, 2022


J Food Microbiol: 6(3): 1-2

Useful properties of lactic corrosive microbes normally present in dairy creation.

Bhavika Shabina

Rapid Communication June 06, 2022


J Food Microbiol: 6(3): 1-2

Water microbiology: Bacterial pathogens in drinking water

Hassan Joy

Perspective April 21, 2022


J Food Microbiol: 6(2): 1-2

Microorganisms in our food, an ongoing problem with new solutions

Dominique Aury


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