INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY SCISCIE

中文简介

《国际食品微生物学杂志》发表有关食品微生物学各方面的论文。文章必须提供新颖、有影响力和趣味性、具有高科学质量的信息。它们应在期刊感兴趣的特定领域提供科学或技术进步，并提高其强大的国际声誉。初步或证实的结果以及与食品微生物学无关的贡献将不予考虑发表。欢迎在细菌学、真菌学、病毒学、寄生虫学、免疫学等领域发表与食品饮料生产、加工、服务和消费有关的完整的原创研究论文、简短的交流、评论文章和书评。(1)食品饮料微生物的发生和种类、微生物相互作用、食品微生物生态学、影响食品微生物存活和生长的内外因素、食品腐败;(2)食品饮料发酵中涉及的微生物(包括益生菌和发酵剂);(三)食品安全、食品卫生质量指标、微生物质量保证、生物控制、食品保鲜的微生物方面和新型保鲜技术、预测微生物学和微生物风险评估;(四)具有公共卫生意义的食源性微生物和微生物源性食源性疾病的微生物方面;(五)食品微生物、免疫学检验方法，以及经食品系统验证的快速、自动化、分子检验方法;(六)与食品腐败、食源性疾病和食品发酵直接有关的微生物的生物化学、生理和分子生物学。

投稿网址：http://ees.elsevier.com/food/

英文简介

The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.Full-length original research papers, short communications, review articles and book reviews in the fields of bacteriology, mycology, virology, parasitology, and immunology as they relate to the production, processing, service and consumption of foods and beverages are welcomed. Within this scope, topics of specific interest include: (1) incidence and types of food and beverage microorganisms, microbial interactions, microbial ecology of foods, intrinsic and extrinsic factors affecting microbial survival and growth in foods, and food spoilage; (2) microorganisms involved in food and beverage fermentations (including probiotics and starter cultures); (3) food safety, indices of the sanitary quality of foods, microbiological quality assurance, biocontrol, microbiological aspects of food preservation and novel preservation techniques, predictive microbiology and microbial risk assessment; (4) foodborne microorganisms of public health significance, and microbiological aspects of foodborne diseases of microbial origin; (5) methods for microbiological and immunological examinations of foods, as well as rapid, automated and molecular methods when validated in food systems; and (6) the biochemistry, physiology and molecular biology of microorganisms as they directly relate to food spoilage, foodborne disease and food fermentations.