Food Microbiology
A section of Microorganisms (ISSN 2076-2607).
Section Information
Different microbial communities are present in foods and responsible for their spoilage, safety and/or ripening. Microbes are also directly involved in food production and bioprotection. Starter cultures are usually added to raw food matrices, producing a typical flavor and odor. Indeed they can limit the growth of pathogenic microorganisms by substrate competition or by antimicrobic compounds. Microbial communities also produce biofilm in industrial machineries, and contaminate either raw or processed food. To better understand these problems, it is important to identify the relationships between the composition of the microbial community and the processes. Fast, simple, sensitive and specific methods are required to study each food ecosystem and to realize the parameters regulating microorganism growth and interactions. This section will remain focused on the study of microbial processes in food, microbial communities, microbial interactions, microbial detection and antimicrobial resistance.
Keywords
- Food microbiology
- Pathogenic microorganisms
- Spoilage microorganisms
- Interaction in food matrices
- Detection (traditional and molecular methods, biosensor)
- Starter cultures
- Bacteriocins
- Probiotics
- Innovation in food protection
- Antimicrobial resistance
- Biotechnological aspect
- Food antimicrobial compounds
- Decontamination
- Biofilms
Editorial Board
Topical Advisory Panel
Special Issues
Following special issues within this section are currently open for submissions:
- Microbiome- and Host-Mediated Effects of Prebiotics in Foods and Feeds (Deadline: 31 August 2026)
- Probiotics: Development and Application (Deadline: 31 August 2026)
- Recent Advances in Physiology and Metabolism of Lactobacilli: Potential Applications in Sustainable Agri-Food System (Deadline: 31 August 2026)
- Probiotics, Prebiotics, and Synbiotics in Animal Nutrition and Health, and Food Safety (Deadline: 31 August 2026)
- Microbial Safety and Molecular Detection in Food Production and Processing (Deadline: 15 September 2026)
- Microbial Safety of Animal-Derived Foods (Deadline: 30 September 2026)
- Interactions Between Probiotics and Host, Second Edition (Deadline: 30 September 2026)
- Wine Microbiology: Current Status and Perspectives (Deadline: 30 September 2026)
- Microbial Diversity in Traditional Fermented Foods (Deadline: 30 September 2026)
- Microorganisms in Silage—2nd Edition (Deadline: 31 October 2026)
- Basic Research and Application Research of Food Microorganisms (Deadline: 31 October 2026)
- Microbial Fermentation, Food and Food Sustainability, 2nd Edition (Deadline: 31 October 2026)
- Functional Foods from Microbes (Deadline: 31 October 2026)
- Salmonella and Food Safety (Deadline: 31 October 2026)
- Beneficial Microbes in Fermentation, Functional Foods and the Modulation of Gut Microbiota (Deadline: 30 November 2026)
- The Evolution of Foodborne Pathogens in the 4.0 Era: A Food Safety Perspective (Deadline: 30 November 2026)
- Lactic Acid Bacteria and Dairy Food Production (Deadline: 31 December 2026)
- Microbial Safety and Beneficial Microorganisms in Foods, 2nd Edition (Deadline: 31 December 2026)
- Biotechnological Applications of Probiotics in Meat Products (Deadline: 31 December 2026)
- Genomics of Microorganisms from Traditional Fermented Products (Deadline: 31 January 2027)
- Detection and Control of Foodborne Pathogens: One Health Perspectives (Deadline: 31 January 2027)
- Foodborne Pathogens: Detection, Resistance, Risk Assessment and Control (Deadline: 28 February 2027)
- The Interactions Between Nutrients and Microbiota (Deadline: 30 April 2027)
