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:
- Food Microorganism Contribution to Fermented Foods (Deadline: 30 July 2025)
- Probiotic Lactobacilli in Foods (Deadline: 31 July 2025)
- Exploitation of Microbiota in the Development of Innovative Fermented Food Products with High Added Value (Deadline: 31 July 2025)
- Microbiology, Biochemistry and Potential Human Health Benefits of Fermented Food Products (Deadline: 31 July 2025)
- Probiotics and Lactic Acid Bacteria: Resource Development, Product Preparation and Health Benefits (Deadline: 31 July 2025)
- Innovations and Insights in Probiotics: Their Applications, Mechanisms and Safety (Deadline: 1 August 2025)
- Changes in Microbial Community Structure of Fermented Food (Deadline: 10 August 2025)
- Microbial Adaptation in Food and the Processing Environment: Implications for Food Safety and Quality (Deadline: 15 August 2025)
- Innovative Microbiological Technologies and Applications in Fermented Food Products for the International Conference on Traditionally Fermented Foods in the World—2024 Acetic Acid Bacteria and Monascus (2024-AAB&M) (Deadline: 15 August 2025)
- Traditional Fermented Food: Physicochemical, Sensory, Flavor, and Microbial Characteristics (Deadline: 20 August 2025)
- Microbial Detoxification of Mycotoxins in Food (Deadline: 31 August 2025)
- Detection and Control of Foodborne Pathogens and Microbiota in Food Processing Environments and Products (Deadline: 31 August 2025)
- Microorganisms in Fermented Food: Selection, Evaluation and Application (Deadline: 31 August 2025)
- Uncovering the Impacts of Food Processing Techniques on Microbial Communities and Their Metabolic Interactions (Deadline: 31 August 2025)
- Fermented Foods: Raw Materials, Microorganisms, Emerging Technologies, and Novel Products (Deadline: 10 September 2025)
- Microbiological Origin of Substances in Clean-Label Food Design (Deadline: 24 September 2025)
- Biofilm Formation and Control in the Food Industry (Deadline: 25 September 2025)
- Tackling New Challenges on Microbial Food Safety: Advanced Processing Solutions and Comprehensive Control Strategies (Deadline: 29 September 2025)
- Microbe-Mediated Enhancement of Food Fermentation and Bioactive Properties in Traditional Foods (Deadline: 30 September 2025)
- Cutting-Edge Technologies for Preventing Microbial Contamination in the Food Industry (Deadline: 30 September 2025)
- Application of Probiotics in Foods and Human Health (Deadline: 30 September 2025)
- Interactions Between Gut Microbiota and Food Bioactive Components: Implications for Health (Deadline: 30 September 2025)
- Microbiological Risks in Food Processing (Deadline: 30 September 2025)
- Probiotic Lactic Acid Bacteria: Functional and Safety Characterization and Employment in the Production of Probiotic (Fermented) Foods and Beverages (Deadline: 30 September 2025)
- Strategies for Controlling Pathogenic Microbial Contamination in Animal-Derived Food Products: An Antimicrobial Approach (Deadline: 30 September 2025)
- Predictive Modelling in Food: Food Safety Validation and Risk Assessment (Deadline: 30 September 2025)
- Utilizing Lactic Acid Bacteria in Food Products (Deadline: 15 October 2025)
- Diversity, Distribution, and Application of Yeasts in Fermented Foods and Beverages (Deadline: 15 October 2025)
- Interactions Between Food Compounds and Gut Microbiota (Deadline: 15 October 2025)
- The Relationship Between Microbial Community Structure and Quality Formation During Food Fermentation Process (Deadline: 31 October 2025)
- Recent Research on Foodborne Bacteria Detection and Inactivation Technology (Deadline: 31 October 2025)
- Monitoring Microbial Contamination Along the Food Chain: New Opportunities Enabled by Molecular Methods (Deadline: 31 October 2025)
- Advances in Utilizing Lactic Acid Bacteria for Enhanced Quality and Nutrition in Fruit and Vegetable Beverages (Deadline: 31 October 2025)
- Feature Reviews on Food Microbiology (Deadline: 31 October 2025)
- The Starting Point of Intestinal Microecological Regulation: Probiotics, Prebiotics, Synbiotics and Postbiotics and Their Associated Roles (Deadline: 31 October 2025)
- Control and Intervention Strategies to Reduce Foodborne Microbial Pathogens in Food (Deadline: 31 October 2025)
- New Insights into Probiotics and Prebiotics as Functional Foods on Improving Human Health (Deadline: 10 November 2025)
- Innovations in Fermented Foods and Beverages: Microbial Diversity, Functional Metabolites, and Health Implications (Deadline: 15 November 2025)
- Development of Plant-Based Fermented Food Products (Deadline: 30 November 2025)
- Winemaking: Innovative Technology and Sensory Analysis (Deadline: 30 November 2025)
- Advances in Fermented Beverage Research: Sustainable, Microbiological, Physicochemical and Functional Aspects (Deadline: 30 November 2025)
- Microbiota and Cheese Quality (Deadline: 30 November 2025)
- Emerging Trends in Food Microbiology and Food Safety (Deadline: 30 November 2025)
- Advances in Beneficial Food Microorganisms: Isolation, Identification, Characterization and Applications: 2nd Edition (Deadline: 30 November 2025)
- Listeria monocytogenes in the Food Chain: Detection, Control, Resistance, and Emerging Risks (Deadline: 30 November 2025)
- Probiotics and Prebiotics in Food: Advances and Latest Trends (Deadline: 30 November 2025)
- Antimicrobial Strategies in Food Processing, Production and Storage (Deadline: 30 November 2025)
- Foodborne Pathogenic Bacteria: Prevalence and Control: Third Edition (Deadline: 10 December 2025)
- Advances in the Use of Unconventional Raw Materials for Improving Quality and Safety Characteristics, Flavor Chemistry and Nutritional Value of Fermented Foods (Deadline: 15 December 2025)
- Food Safety Protection: Intelligent Detection and Green Control of Foodborne Bacterial Pathogens (Deadline: 15 December 2025)
- Prevalence and Antimicrobial Resistance of Foodborne Pathogens in Food (Deadline: 15 December 2025)
- New Challenges in Foodborne Pathogen Detection in Fresh Produce (Deadline: 19 December 2025)
- Predictive Microbiology: New Trends of Food Safety and Quality in Food Processing Systems (Deadline: 25 December 2025)
- Microorganisms in Fermented Foods: Diversity, Function, and Safety (Deadline: 31 December 2025)
- Detection and Control of Foodborne Pathogens in Food Supply Chain (Deadline: 31 December 2025)
- Microbiological Safety of Food—2nd Edition (Deadline: 31 December 2025)
- Bio-Functional Properties of Lactic Acid Bacteria in Functional Foods (Deadline: 31 December 2025)
- Lactic Acid Bacteria: The Functions and Applications in Foods (Deadline: 31 December 2025)
- Key Bioactive Components of Probiotics and Postbiotics and Their Applications in Foods (Deadline: 31 December 2025)
- Genomic and Proteomic Analysis of Food Microorganisms (Deadline: 31 December 2025)
- Food Brewing Technology and Brewing Microorganisms (Second Edition) (Deadline: 9 January 2026)
- Functional and Fermentative Microbes in Food: Diversity, Ecology, and Applications (Deadline: 10 January 2026)
- Pathogen Detection, Identification, and Analysis in Food Safety Control (Deadline: 10 January 2026)
- Fermented Foods: Microorganisms, Bioactive Components, and Health Benefits (Deadline: 10 January 2026)
- Novel Approaches for Controlling and Analyzing Microorganisms in Foods: 2nd Edition (Deadline: 22 January 2026)
- Yeast in the Food Industry: Biomass, Diversity, Technology, and Applications (Deadline: 25 January 2026)
- Foodborne Pathogen Growth, Toxin Production and Strain Variability in Food (Deadline: 25 January 2026)
- Probiotic Fermentation: Advances in Research on Probiotic Properties and Fermentation Techniques (Deadline: 29 January 2026)
- Research Advances in Fermented Foods and Beverages: Technology, Sensory Properties, Microbiological Characteristics, and Health Benefits (Deadline: 31 January 2026)
- Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods: 2nd Edition (Deadline: 31 January 2026)
- Advancements in Food Microbiology: Antimicrobial Compounds and Microbiome Dynamics (Deadline: 10 February 2026)
- Next-Generation Approaches to Foodborne Pathogens: Genomics, Resistance, and Emerging Risks (Deadline: 28 February 2026)
- Microbial Production of Nutritional Compounds and Their Health Applications (Deadline: 28 February 2026)
- Microbial Metabolism Contributes to Enhancing Food Quality and Health Benefits (Deadline: 31 March 2026)
- Multi-Omics Insights into Traditional Fermented Foods: Microbial Ecology, Metabolite Profiles, and Functional Applications (Deadline: 30 April 2026)
Topical Collections
Following topical collections within this section are currently open for submissions:
