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
Special Issues
Following special issues within this section are currently open for submissions:
- Microbial Spoilage of Beverages (Deadline: 1 December 2020)
- Innovative Biopreservation and Risk Modelling Approaches for Ensuring Microbial Safety and Quality of Fermented Foods (Deadline: 15 December 2020)
- Application of Bioprotective Strains in Food (Deadline: 20 December 2020)
- Analyses and Prevention of Microorganism-Evoked Hazards in Fermented Foods (Deadline: 31 December 2020)
- Application of Lactic Acid Bacteria in Food Preservation and Fermentation (Deadline: 10 January 2021)
- Application of Lactic Acid Bacteria Biotechnology in Food Industry (Deadline: 20 January 2021)
- Perspectives in Wine Microbiology (Deadline: 31 January 2021)
- Fermented Foods: New Concepts and Technologies for the Development of New Products, Quality Control and Preservation (Deadline: 10 February 2021)
- Reviews on Food Microbiology, Foodborne Pathogens, and Probiotics (Deadline: 28 February 2021)
- New Insight into the Mechanisms of Microbial Resistance/Adaptation to New and Traditional Technologies for Food Preservation (Deadline: 31 March 2021)
- Current Advances in Cheese Microbiology (Deadline: 31 March 2021)
- Characterization of Food Fermentation Processes, Food Microbiota Load, and Microbiota Composition (Deadline: 10 April 2021)
- The Application of Microorganisms in Food Processing (Deadline: 30 April 2021)
- Innovative Biomolecular Techniques to Assess Foods Microbial Community Structure, Function, and Dynamics (Deadline: 15 May 2021)
- New Insights into Microbial Interactions for Sustainable Winemaking (Deadline: 20 May 2021)
- New Insights into Food Fermentation (Deadline: 20 June 2021)
- Microbiological Risk Assessment in Foods (Deadline: 30 June 2021)
- Pathogens on Fresh Produce: Detection and Reduction (Deadline: 5 July 2021)
- Microbial Biotechnology in Olive Industry (Deadline: 15 July 2021)
- Advanced Research in Foodborne Microorganisms: Detection, Control, Risk Assessment and Prevention (Deadline: 31 July 2021)
- Advanced Studies of Traditional Fermented Vegetable Food Products - Kimchi and micro-organisms (Deadline: 31 July 2021)
- Food Safety: Persistence of Listeria Monocytogenes in Food Production Environments (Deadline: 10 August 2021)
- Functional Analysis of Lactic Acid Bacteria and Bifidobacteria and Their Effects on Human Health (Deadline: 31 August 2021)
- Applications of Whole Genome Sequencing and Metagenomics to Food Safety (Deadline: 15 September 2021)
- Novel Research in Food Starter Cultures and Probiotic Bacteria (Deadline: 20 September 2021)
- Microorganisms with Probiotic Properties (Deadline: 30 September 2021)
- Advances in the Use of Beneficial Microrganisms to Improve Nutritional and Functional Properties of Fermented Foods (Deadline: 31 December 2021)
