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
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Special Issues
Following special issues within this section are currently open for submissions:
- Seafood-Borne Pathogens (Deadline: 30 April 2024)
- Microbial Fermentation, Food and Food Sustainability (Deadline: 30 April 2024)
- Cyclospora cayetanensis and Cyclosporiasis 2.0 (Deadline: 30 April 2024)
- Probiotic and Postbiotic Properties of Lactobacillus (Deadline: 30 April 2024)
- Plant and Human Probiotics: Consequences on the Autochthonous Microbiota (Deadline: 30 April 2024)
- Microbiology of Fermented Food and Beverages (Deadline: 30 April 2024)
- Evaluation of Risks of Microbiological Origin Associated with Food Consumption 3.0 (Deadline: 15 May 2024)
- Overview of Foodborne Pathogens and Antimicrobial Resistance (Deadline: 15 May 2024)
- Effects of Probiotics on Health, 2nd Edition (Deadline: 31 May 2024)
- Microbiology of the Grape-Wine System (Deadline: 31 May 2024)
- Microorganisms in Functional Foods (Deadline: 31 May 2024)
- The Use of Fungal Metabolites in the Food Industry (Deadline: 15 June 2024)
- Beneficial Microbes: Food, Mood and Beyond 2.0 (Deadline: 30 June 2024)
- State-of-the-Art Food Microbiology in Korea (2023, 2024) (Deadline: 30 June 2024)
- Probiotics, Prebiotics and Functional Foods: Health Benefits and Biosafety, 2nd Edition (Deadline: 30 June 2024)
- Food Microorganisms and Genomics (Deadline: 15 July 2024)
- Microbial Ecology of Dairy Products: From Diversity to Functions 2.0 (Deadline: 15 July 2024)
- Antibiotic Resistance and Virulence Factors of Bacteria Isolated from Food (Deadline: 31 July 2024)
- Microbial Safety of Fermented Products 2.0 (Deadline: 31 July 2024)
- Foodborne Pathogens and Antimicrobial Resistance 2.0 (Deadline: 15 August 2024)
- Persistence and Antimicrobial Resistance of Bacterial Pathogens in the Food Processing Environment (Deadline: 30 August 2024)
- Foodborne Pathogens: Infections and Pathogenesis of Microorganisms (Second Edition) (Deadline: 31 August 2024)
- Foodborne Bacteria–Host Interactions 2.0 (Deadline: 31 August 2024)
- Fermented Treasures: Exploring Tradition and Innovation in Traditional Foods (Deadline: 15 September 2024)
- Detection of Foodborne Parasites (Deadline: 30 September 2024)
- Interactions between Probiotics and Host (Deadline: 30 September 2024)
- Foodborne Pathogens, Zoonotic Agents and Dairy Product Safety (Deadline: 30 September 2024)
- An Update on Listeria monocytogenes 3.0 (Deadline: 30 September 2024)
- Foodborne Pathogens: Detection Methods, Food Safety, and Public Health 2.0 (Deadline: 31 December 2024)
- Latest Review Papers in Food Microbiology 2024 (Deadline: 31 December 2024)