Food Microbiology
A section of Foods (ISSN 2304-8158).
Section Information
This Section focuses on all areas of food microbiology including foodborne pathogens, lactic acid bacteria, spoilage microbes, and probiotics. Studies related to microbial detection, pathogenesis, antimicrobial resistance, microbial intervention, biofilms, food fermentation, predictive microbiology, and food microbial communities and ecology will be considered.
Keywords
- food microbiology
- lactic acid bacteria
- spoilage microbes
- probiotics
- pathogenic microbes
- detection
- pathogenesis
- antimicrobial resistance
- microbial intervention
- biofilms
- food fermentation
- predictive microbiology
- food microbial communities and ecology
Editorial Board
Topical Advisory Panel
Special Issues
Following special issues within this section are currently open for submissions:
- Innovations and Insights in Probiotics: Their Applications, Mechanisms and Safety (Deadline: 10 March 2026)
- Microbial Contamination in the Food: Monitoring and Future Perspectives (Deadline: 10 March 2026)
- Detection and Control of Foodborne Pathogens and Microbiota in Food Processing Environments and Products (Deadline: 15 March 2026)
- Microbial Detoxification of Mycotoxins in Food (Deadline: 16 March 2026)
- Bioactive Food Ingredients Shaping Gut Microbiota: Composition, Function, and Inter-Individual Variability (Deadline: 20 March 2026)
- Application of Food Biotechnology in Fermentation Engineering (Deadline: 20 March 2026)
- Foods, Microbes, and Health: Exploring the Probiotic Potential in Our Diet (Deadline: 27 March 2026)
- Traditional Fermented Foods and Beverages: Microbiology, Sensory and Physico-Chemical Analysis (Deadline: 30 March 2026)
- Microbial Metabolism Contributes to Enhancing Food Quality and Health Benefits (Deadline: 31 March 2026)
- Uncovering the Impacts of Food Processing Techniques on Microbial Communities and Their Metabolic Interactions (Deadline: 31 March 2026)
- Control and Intervention Strategies to Reduce Foodborne Microbial Pathogens in Food (Deadline: 1 April 2026)
- Lactic Acid Bacteria in Functional Foods: Health Effects, Current Applications, and Future Trends (Deadline: 10 April 2026)
- Microbiological Origin of Substances in Clean-Label Food Design (Deadline: 10 April 2026)
- Utilizing Lactic Acid Bacteria in Food Products (Deadline: 15 April 2026)
- Traditional Fermented Food: Physicochemical, Sensory, Flavor, and Microbial Characteristics—2nd Edition (Deadline: 15 April 2026)
- Brewing Microorganisms in Fermented Foods: Physiological Characteristics, Succession Patterns and Metabolic Functions (Deadline: 18 April 2026)
- Application of Probiotics in Foods and Human Health (Deadline: 20 April 2026)
- Synthetic Microbial Communities in Fermented Foods: From Mechanistic Insights to Sustainable Applications (Deadline: 20 April 2026)
- Cutting-Edge Technologies for Preventing Microbial Contamination in the Food Industry (Deadline: 26 April 2026)
- Tackling New Challenges on Microbial Food Safety: Advanced Processing Solutions and Comprehensive Control Strategies (Deadline: 29 April 2026)
- Screening, Characterization, Technological Development, Application and Safety of Probiotics in Foods (Deadline: 30 April 2026)
- Multi-Omics Insights into Traditional Fermented Foods: Microbial Ecology, Metabolite Profiles, and Functional Applications (Deadline: 30 April 2026)
- Strategies for Controlling Pathogenic Microbial Contamination in Animal-Derived Food Products: An Antimicrobial Approach (Deadline: 30 April 2026)
- Recent Research on Foodborne Bacteria Detection and Inactivation Technology (Deadline: 29 May 2026)
- Microbiota and Cheese Quality (Deadline: 31 May 2026)
- New Insights into Probiotics and Prebiotics as Functional Foods on Improving Human Health (Deadline: 31 May 2026)
- Microbe-Mediated Enhancement of Food Fermentation and Bioactive Properties in Traditional Foods (Deadline: 31 May 2026)
- Probiotics and Prebiotics in Food: Advances and Latest Trends (Deadline: 31 May 2026)
- Advances in Beneficial Food Microorganisms: Isolation, Identification, Characterization and Applications: 2nd Edition (Deadline: 20 June 2026)
- Microorganisms in Fermented Foods: Diversity, Function, and Safety (Deadline: 25 June 2026)
- Emerging Trends in Food Microbiology and Food Safety (Deadline: 28 June 2026)
- Natural Products as Promising Antibiofilm Agents in Food Systems (Deadline: 30 June 2026)
- Spoilage Microorganisms in Food: Prevalence, Detection, and Control (Deadline: 10 July 2026)
- Key Bioactive Components of Probiotics and Postbiotics and Their Applications in Foods (Deadline: 20 July 2026)
- Listeria monocytogenes in the Food Chain: Detection, Control, Resistance, and Emerging Risks (Deadline: 20 July 2026)
- Stress Response and Tolerance of Food Microbes and Their Novel Control Strategies (Deadline: 21 July 2026)
- Advanced Research in Foodborne Microorganisms: Detection Methods, Risk Assessment and Control Technologies (Deadline: 30 July 2026)
- Pathogen Detection, Identification, and Analysis in Food Safety Control (Deadline: 31 July 2026)
- Fermented Foods: Microorganisms, Bioactive Components, and Health Benefits (Deadline: 31 July 2026)
- Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods: 2nd Edition (Deadline: 31 July 2026)
- Genomic and Proteomic Analysis of Food Microorganisms (Deadline: 31 July 2026)
- Winemaking: Innovative Technology and Sensory Analysis (Deadline: 31 July 2026)
- Antimicrobial Resistance in Foodborne Pathogens in Food and Food Animals (Deadline: 10 August 2026)
- Microbiological Insights into Fermented Foods (Deadline: 10 August 2026)
- Functional and Fermentative Microbes in Food: Diversity, Ecology, and Applications (Deadline: 10 August 2026)
- Food Brewing Technology and Brewing Microorganisms (Second Edition) (Deadline: 11 August 2026)
- Microbiological Safety of Food—2nd Edition (Deadline: 25 August 2026)
- Foodborne Pathogen Growth, Toxin Production and Strain Variability in Food (Deadline: 31 August 2026)
- Research Advances in Fermented Foods and Beverages: Technology, Sensory Properties, Microbiological Characteristics, and Health Benefits (Deadline: 31 August 2026)
- Novel Approaches for Controlling and Analyzing Microorganisms in Foods: 2nd Edition (Deadline: 18 September 2026)
- Food Fermentation: Microbial Diversity, Metabolic Pathways and Functional Benefits (Deadline: 20 September 2026)
- Probiotic Lactic Acid Bacteria: Functional and Safety Characterization and Employment in the Production of Probiotic (Fermented) Foods and Beverages (Deadline: 30 September 2026)
- Pathogens in Foods in the One Health Approach: Identification, Risk Assessment, Management and Data Sharing (Deadline: 15 October 2026)
- Advancements in Food Microbiology: Antimicrobial Compounds and Microbiome Dynamics (Deadline: 31 October 2026)
- Probiotic Fermentation: Advances in Research on Probiotic Properties and Fermentation Techniques (Deadline: 31 December 2026)
