食品微生物學(xué)出版涉及食品微生物學(xué)各個(gè)方面的原始研究文章、簡(jiǎn)短的通訊、評(píng)論文章、信件、新聞項(xiàng)目和書評(píng)。編輯的目標(biāo)是出版高質(zhì)量的稿件，既相關(guān)又適用于雜志所涵蓋的廣泛領(lǐng)域。研究必須是新穎的，與食品微生物學(xué)有明確的聯(lián)系，并為國(guó)際食品微生物學(xué)家所普遍關(guān)注。編輯們盡一切努力確保快速和公平的審查，從而及時(shí)出版接受的稿件。將審議與下列議題有關(guān)的文件:?用于制造食品或代表安全或質(zhì)量問題的微生物的生理學(xué)、遺傳學(xué)、生物化學(xué)和行為?防腐劑、工藝和包裝系統(tǒng)對(duì)食品微生物學(xué)的影響?檢測(cè)、鑒定和枚舉食源性微生物或微生物毒素的方法?食品發(fā)酵微生物學(xué)?預(yù)測(cè)微生物學(xué)?食品微生物生態(tài)學(xué)?食品安全的微生物方面?食品腐敗和質(zhì)量的微生物方面數(shù)據(jù)庫(kù)覆蓋范圍包括生物文摘(BIOSIS);化學(xué)文摘;當(dāng)前內(nèi)容/農(nóng)業(yè)、生物學(xué)和環(huán)境科學(xué);乳品科學(xué)文摘;食品科技文摘;玉米抽象;和研究警報(bào)。

Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.Papers relating to the following topics will be considered:? Physiology, genetics, biochemistry, and behavior of microorganisms that are either used to make foods or that represent safety or quality problems ? Effects of preservatives, processes, and packaging systems on the microbiology of foods ? Methods for detection, identification and enumeration of foodborne microorganisms or microbial toxins ? Microbiology of food fermentations ? Predictive microbiology ? Microbial ecology of foods ? Microbiological aspects of food safety ? Microbiological aspects of food spoilage and qualityDatabase coverage includes Biological Abstracts (BIOSIS); Chemical Abstracts; Current Contents/Agriculture, Biology, and Environmental Science; Dairy Science Abstracts; Food Science and Technology Abstracts; Maize Abstracts; and Research Alerts.