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
Topic Board
Special Issues
Following special issues within this section are currently open for submissions:
- Probiotic Food: Latest Advances and Prospects (Deadline: 10 September 2021)
- Postharvest Quality and Control of Microbial Decay in Horticultural Produce (Deadline: 10 September 2021)
- Applications of Whole Genome Sequencing and Metagenomics to Food Safety (Deadline: 15 September 2021)
- New Insights into Food Fermentation (Deadline: 16 September 2021)
- Novel Research in Food Starter Cultures and Probiotic Bacteria (Deadline: 20 September 2021)
- Microorganisms with Probiotic Properties (Deadline: 30 September 2021)
- Safety of Meat Products: Detection and Control of Microorganisms (Deadline: 30 September 2021)
- Microbiological Research on Fermented Dairy Products (Deadline: 30 September 2021)
- Application of Lactic Acid Bacteria in Food Preservation and Fermentation (Deadline: 30 September 2021)
- Microbiology and Safety of Ready-to-Eat Products (Deadline: 10 October 2021)
- Perspectives in Wine Microbiology (Deadline: 11 October 2021)
- Innovative Biomolecular Techniques to Assess Foods Microbial Community Structure, Function, and Dynamics (Deadline: 15 October 2021)
- New Challenges for Detection and Control of Food-Borne Pathogens: From Tools to People (Deadline: 20 October 2021)
- Fermented Foods: New Concepts and Technologies for the Development of New Products, Quality Control and Preservation (Deadline: 20 October 2021)
- The Application of Microorganisms in Food Processing (Deadline: 30 October 2021)
- Reviews on Food Microbiology, Foodborne Pathogens, and Probiotics (Deadline: 31 October 2021)
- Microbiological Risk Assessment in Foods (Deadline: 1 November 2021)
- Intensification of the Prebiotic Production Process (Deadline: 15 November 2021)
- Spoilage Microorganism in Seafood: Prevalence and Control (Deadline: 20 November 2021)
- The Role of Food Chain in the Spread of Antimicrobial Resistance (Deadline: 20 November 2021)
- New Insight into the Mechanisms of Microbial Resistance and of Inactivation of New and Traditional Technologies for Food Preservation (Deadline: 30 November 2021)
- Exploitation of Yeasts and Mould Biodiversity to Improve Quality and Safety of Fermented Foods (Deadline: 15 December 2021)
- Advance in Enological Product Aroma and Flavour Chemistry (Deadline: 15 December 2021)
- Yeasts as a Tool to Improve Health Quality in Food Industry (Deadline: 20 December 2021)
- New Tools, Old Enemies: Introducing a New Era of Methods for Detecting, Tracking, and Controlling Foodborne Pathogens (Deadline: 31 December 2021)
- Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods (Deadline: 31 December 2021)
- Current Advances in Cheese Microbiology (Deadline: 31 December 2021)
- Microbes in Cheese: Isolation, Molecular Detection and Characterization (Deadline: 31 December 2021)
- Fermented Foods, the Gut Microbiome and Human Health (Deadline: 20 January 2022)
- Application of Lactobacillus Strains in the Food Industry (Deadline: 31 January 2022)
- Changes of Volatile Flavor Compounds during the Fermentation in Foods (Deadline: 5 February 2022)
- Microbiota Exploitation for the Development of Innovative and High Added-Value Fermented Food (Deadline: 28 February 2022)
- Effect of Different Processing Methods on Microorganisms in Food (Deadline: 31 March 2022)
- Innovation in Prebiotics Production and Applications (Deadline: 20 April 2022)
- Food Safety: Persistence of Listeria monocytogenes in Food Production Environments (Deadline: 30 April 2022)
- Food-Borne Disease Prevention and Risk Assessment 2.0 Edition (Deadline: 30 June 2022)