INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Scope & Guideline

Transforming Food Safety with Cutting-edge Science

Introduction

Welcome to the INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY information hub, where our guidelines provide a wealth of knowledge about the journal’s focus and academic contributions. This page includes an extensive look at the aims and scope of INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, highlighting trending and emerging areas of study. We also examine declining topics to offer insight into academic interest shifts. Our curated list of highly cited topics and recent publications is part of our effort to guide scholars, using these guidelines to stay ahead in their research endeavors.
LanguageEnglish
ISSN0168-1605
PublisherELSEVIER
Support Open AccessNo
CountryNetherlands
TypeJournal
Convergefrom 1984 to 2025
AbbreviationINT J FOOD MICROBIOL / Int. J. Food Microbiol.
Frequency24 issues/year
Time To First Decision-
Time To Acceptance-
Acceptance Rate-
Home Page-
AddressRADARWEG 29, 1043 NX AMSTERDAM, NETHERLANDS

Aims and Scopes

The *International Journal of Food Microbiology* focuses on advancing the understanding of food microbiology through original research and reviews that address various aspects of microbial interactions in food systems. The journal publishes studies that explore food safety, spoilage, fermentation, and the role of microorganisms in food production and preservation.
  1. Food Safety and Microbial Pathogenesis:
    Research focused on identifying, characterizing, and mitigating foodborne pathogens such as *Salmonella*, *Listeria*, and *Escherichia coli*, including their resistance mechanisms and virulence factors.
  2. Fermentation and Food Production:
    Studies on the use of microorganisms in the fermentation process of various foods, including dairy, meats, and plant-based products, focusing on the metabolic pathways and microbial community dynamics involved.
  3. Biocontrol and Preservation Techniques:
    Investigations into natural and innovative methods for controlling spoilage and pathogenic microorganisms in food, including the application of bacteriophages, essential oils, and novel antimicrobial agents.
  4. Microbial Ecology in Food Systems:
    Exploration of the microbial communities present in food environments and their interactions, including the impact of processing and storage conditions on microbial dynamics and food quality.
  5. Antimicrobial Resistance Trends:
    Research addressing the prevalence and mechanisms of antimicrobial resistance in foodborne pathogens, emphasizing the implications for public health and food safety.
The *International Journal of Food Microbiology* is witnessing emerging trends that reflect the growing complexity of food systems and the need for innovative solutions to contemporary challenges in food safety and quality.
  1. Multi-Omics Approaches:
    There is a notable increase in studies employing multi-omics techniques (genomics, transcriptomics, proteomics) to understand microbial functions and interactions in food systems.
  2. Biotechnological Innovations in Food Microbiology:
    Research focusing on the application of biotechnology, including the use of genetically modified organisms and synthetic biology, to enhance food safety and quality is gaining traction.
  3. Sustainable Practices and Waste Utilization:
    Emerging themes include the exploration of sustainable practices in food production and the utilization of food waste through microbial processes to create value-added products.
  4. Natural Antimicrobials and Biopreservation:
    There is an increasing emphasis on the use of natural antimicrobials, such as plant extracts and essential oils, as alternatives to chemical preservatives for food safety.
  5. Impact of Climate Change on Food Microbiology:
    Research is emerging that investigates how climate change affects microbial communities and food safety, particularly in relation to food production and storage practices.

Declining or Waning

As the journal evolves, certain themes appear to be receiving less emphasis in recent publications. This decline may reflect shifts in research priorities or advancements in methodologies that allow for new avenues of investigation.
  1. Traditional Food Preservation Methods:
    Research on conventional methods of food preservation, such as salting and smoking, seems to be waning as newer technologies and natural preservatives gain focus.
  2. Basic Microbial Characterization:
    While still important, the publication of studies that primarily focus on basic microbial counts or identifications without deeper analysis of their ecological roles or interactions is decreasing.
  3. Single Microorganism Studies:
    Research solely focused on individual microbial species without considering their interactions within complex food matrices or ecosystems has become less prevalent, as integrative approaches are favored.

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