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:
- Foodborne Pathogens: Control Strategies in the Food Supply Chain (Deadline: 31 October 2023)
- Use of GEMs (Genetically Engineered Microorganisms) for Sustainable Food Production (Deadline: 31 October 2023)
- Microbiology of the Grape-Wine System (Deadline: 31 October 2023)
- Postharvest Microbiology: Enhancing the Quality, Nutrition, and Safety of Fresh Produce (Deadline: 31 October 2023)
- Food Safety and Sustainability: Challenges and Opportunities for Microbial Risk Assessment and Management (Deadline: 31 October 2023)
- Microorganisms in Functional Foods (Deadline: 31 October 2023)
- Toward a Better Understanding of Listeria monocytogenes Virulence (Deadline: 31 October 2023)
- Evaluation of Risks of Microbiological Origin Associated with Food Consumption 2.0 (Deadline: 31 October 2023)
- Seafood-Borne Pathogens (Deadline: 10 November 2023)
- Microbiology and Food Safety (Deadline: 17 November 2023)
- Foodborne Bacteria–Host Interactions 2.0 (Deadline: 20 November 2023)
- Bioprotection of Meat and Meat Products from Microbial Spoilage (Deadline: 30 November 2023)
- Foodborne Pathogens: Prevention, Control and Detection Strategies (Deadline: 30 November 2023)
- Antimicrobial Resistance in the Food Chain (Deadline: 30 November 2023)
- Food Microbiota and Food Safety (Deadline: 30 November 2023)
- Foodborne Microorganisms and Biofilms (Deadline: 30 November 2023)
- Gut Microbiome and Functional Foods (Deadline: 30 November 2023)
- Beneficial and Detrimental Microorganisms Occurring in Fermented Foods 2.0 (Deadline: 15 December 2023)
- Wine Yeast 3.0 (Deadline: 15 December 2023)
- Microbial Safety of Fermented Products 2.0 (Deadline: 15 December 2023)
- Escherichia coli and Food Safety 2.0 (Deadline: 15 December 2023)
- Microbial Safety, Biotechnology and Antimicrobial Applications in the Food Industry (Deadline: 15 December 2023)
- Research on Foodborne Pathogens and Disease (Deadline: 20 December 2023)
- Antibiotic Resistance and Virulence Factors of Bacteria Isolated from Food (Deadline: 31 December 2023)
- Latest Review Papers in Food Microbiology 2023 (Deadline: 31 December 2023)
- Beneficial Microbes: Food, Mood and Beyond 2.0 (Deadline: 31 December 2023)
- Food Fermentations: Microorganisms in Food Production and Preservation, 2nd Edition (Deadline: 31 December 2023)
- Pathogens and Antimicrobial Drug Resistance in the Food Chain, 2nd Edition (Deadline: 31 December 2023)
- Probiotics, Prebiotics and Functional Foods: Health Benefits and Biosafety, 2nd Edition (Deadline: 31 December 2023)
- Probiotics for the Mitigation of Restistant Foodborne Pathogens (Deadline: 31 December 2023)
- The Use of Fungal Metabolites in the Food Industry (Deadline: 5 January 2024)
- Antibiotic Resistance in Foodborne Bacteria (Deadline: 31 January 2024)
- Microorganisms and Food Safety (Deadline: 31 January 2024)
- Probiotics for Next Generations 2.0 (Deadline: 31 January 2024)
- Microbial Safety and Biotechnology in Food Production and Processing (Deadline: 31 January 2024)
- Food and Microbial Bioprocesses (Deadline: 31 January 2024)
- Foodborne Pathogens and Antimicrobial Resistance (Deadline: 15 February 2024)
- Nanotechnology in Food Microbiology (Deadline: 20 February 2024)
- Bacteria and Fungi Probiotics 2.0 (Deadline: 29 February 2024)
- Food Microorganisms and Genomics (Deadline: 29 February 2024)
- Mycotoxins in Food Safety, Food Security and Sustainability (Deadline: 29 February 2024)
- Foodborne Pathogens: Infections and Pathogenesis of Microorganisms (Second Edition) (Deadline: 29 February 2024)
- Foodborne Pathogens: Detection Methods, Food Safety, and Public Health 2.0 (Deadline: 31 March 2024)
- An Update on Listeria monocytogenes 3.0 (Deadline: 31 March 2024)
- State-of-the-Art Food Microbiology in Korea (2023, 2024) (Deadline: 30 June 2024)
