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:
- Screening, Characterization, Technological Development, Application and Safety of Probiotics in Foods (Deadline: 16 September 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)
- Foodborne Pathogenic Bacteria: Prevalence and Control: 4th Edition (Deadline: 25 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)
- Bioactive Food Ingredients Shaping Gut Microbiota: Composition, Function, and Inter-Individual Variability (Deadline: 5 October 2026)
- Research on Harmful Microorganisms and Their Toxins and Antibiotic Resistance in Food: Detection, Analysis, and Control (Deadline: 10 October 2026)
- Innovative Microbiological Strategies to Improve Food Safety (Deadline: 10 October 2026)
- Pathogens in Foods in the One Health Approach: Identification, Risk Assessment, Management and Data Sharing (Deadline: 15 October 2026)
- Key Bioactive Components of Probiotics and Postbiotics and Their Applications in Foods (Deadline: 15 October 2026)
- Foods, Microbes, and Health: Exploring the Probiotic Potential in Our Diet (Deadline: 15 October 2026)
- Traditional Fermented Food: Physicochemical, Sensory, Flavor, and Microbial Characteristics—2nd Edition (Deadline: 20 October 2026)
- Traditional Fermented Foods and Beverages: Microbiology, Sensory and Physico-Chemical Analysis (Deadline: 30 October 2026)
- Advancements in Food Microbiology: Antimicrobial Compounds and Microbiome Dynamics (Deadline: 31 October 2026)
- Pathogen Detection, Identification, and Analysis in Food Safety Control (Deadline: 31 October 2026)
- Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods: 2nd Edition (Deadline: 20 December 2026)
- Probiotic Fermentation: Advances in Research on Probiotic Properties and Fermentation Techniques (Deadline: 31 December 2026)
- Functional and Fermentative Microbes in Food: Diversity, Ecology, and Applications (Deadline: 31 December 2026)
- Combating Foodborne Pathogens from Farm to Fork in the One Health Era (Deadline: 8 January 2027)
- Food Microorganism Contribution to Fermented Foods—2nd Edition (Deadline: 15 January 2027)
- Research Advances in Fermented Foods and Beverages: Technology, Sensory Properties, Microbiological Characteristics, and Health Benefits (Deadline: 15 January 2027)
- Microbiological Insights into Fermented Foods (Deadline: 25 January 2027)
- Advanced Research in Foodborne Microorganisms: Detection Methods, Risk Assessment and Control Technologies (Deadline: 30 January 2027)
- Antimicrobial Resistance in Foodborne Pathogens in Food and Food Animals (Deadline: 31 January 2027)
- Advances in Antimicrobial Control of Foodborne Pathogens (Deadline: 31 January 2027)
- Predictive Modeling and Risk Assessment of Microorganisms in Foods (Deadline: 5 February 2027)
- Probiotics for Functional and Special Medical Foods: Discovery, Functionality, Fermentation, Multi-Strain Synthetic Communities, Host Interaction, and Clinical Nutritional Interventions (Deadline: 10 February 2027)
- Fermented Food and Beverage: Processing, Microbiology, and Health Benefit (Deadline: 18 February 2027)
- Tackling New Challenges on Microbial Food Safety: Advanced Processing Solutions and Comprehensive Control Strategies (Deadline: 26 February 2027)
- Food-Associated Beneficial Microorganisms with Antimicrobial and Antibiofilm Activities Against Pathogenic Species (Deadline: 28 February 2027)
- Microbiological Analysis and Risk Management in Food Systems (Deadline: 5 March 2027)
- Microbe-Mediated Enhancement of Food Fermentation and Bioactive Properties in Traditional Foods (Deadline: 20 March 2027)
