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:
- Cyclospora cayetanensis and Cyclosporiasis, 2nd Edition (Deadline: 31 May 2025)
- Dairy Food and Microorganisms: The Role of Microorganisms in Improving the Safety, Quality and Nutritional Value of Dairy Foods (Deadline: 31 May 2025)
- Evaluation of Risks of Microbiological Origin Associated with Food Consumption, Third Edition (Deadline: 30 June 2025)
- Effects of Probiotics on Health, 2nd Edition (Deadline: 15 July 2025)
- Effects of Probiotics and Their Derived Bioactive Compounds on Host Health (Deadline: 15 July 2025)
- Microbiology of the Grape-Wine System (Deadline: 31 July 2025)
- Promotion of Food Safety and Functional Improvement Using Microorganisms (Deadline: 31 July 2025)
- Persistence and Antimicrobial Resistance of Bacterial Pathogens in the Food Processing Environment (Deadline: 31 July 2025)
- Fermented Treasures: Exploring Tradition and Innovation in Traditional Foods (Deadline: 31 July 2025)
- Exploring Foodborne Pathogens: From Molecular to Safety Perspectives (Deadline: 31 July 2025)
- Advances in Food Microbial Biotechnology (Deadline: 31 August 2025)
- Role of Microorganisms in Functional Dairy Products (Deadline: 31 August 2025)
- Salmonella and Food Safety (Deadline: 31 August 2025)
- Microbial Safety and Beneficial Microorganisms in Foods (Deadline: 31 August 2025)
- Plant and Human Probiotics: Consequences on the Autochthonous Microbiota (Deadline: 31 August 2025)
- Interactions Between Probiotics and Host (Deadline: 31 August 2025)
- An Update on Listeria monocytogenes, Third Edition (Deadline: 31 August 2025)
- Microbial Fermentation, Food and Food Sustainability (Deadline: 31 August 2025)
- Wine Fermentation Microorganisms (Deadline: 30 September 2025)
- Food Microorganisms and Genomics, 2nd Edition (Deadline: 30 September 2025)
- Microbial Safety of Animal-Derived Foods (Deadline: 30 September 2025)
- Editorial Board Members’ Collection Series on Fermented Foods: Diversity, Traditional Heritage and Innovation (Deadline: 30 September 2025)
- Advances in Foodborne Pathogenic Bacteria Microcosm Mapping and Its Interrelation Within the Food Production Setting (Deadline: 30 September 2025)
- The Microbiome in Fermented Tea (Deadline: 31 October 2025)
- Food Microbiota in the Center Place: Detection, Antibiotic Resistance, Biofilms, the Impact on Hosts and Targeted Interventions (Deadline: 31 October 2025)
- Microorganisms in Silage (Deadline: 31 October 2025)
- Foodborne Pathogens, Zoonotic Agents and Dairy Product Safety (Deadline: 31 October 2025)
- Microbial Safety of Fermented Foods, 2nd Edition (Deadline: 31 October 2025)
- Microorganisms in Functional Foods: 2nd Edition (Deadline: 15 November 2025)
- One Health Perspectives on the Detection and Control of Foodborne Pathogens (Deadline: 15 November 2025)
- Lactic Acid Bacteria in Food Fermentation and Biotechnology (Deadline: 15 November 2025)
- The Role of Lactic Acid Bacteria and Their Metabolites in Fermented Foods: From Mechanisms of Action to Technological Applications and Human Health Effects (Deadline: 30 November 2025)
- Microbial Safety and Molecular Detection in Food Production and Processing (Deadline: 15 December 2025)
- Feature Paper in Food Microbiology (Deadline: 31 December 2025)
- Beneficial Microbes: Food, Mood and Beyond—Third Edition (Deadline: 31 December 2025)
- Probiotic and Postbiotic Properties of Lactobacillus, 2nd Edition (Deadline: 31 December 2025)
- Microbiome- and Host-Mediated Effects of Prebiotics in Foods and Feeds (Deadline: 31 December 2025)
- The Interactions Between Nutrients and Microbiota (Deadline: 31 December 2025)
- Probiotics, Prebiotics, and Synbiotics in Animal Nutrition and Health, and Food Safety (Deadline: 28 February 2026)
