FOOD MICROBIOLOGY

食品微生物学出版涉及食品微生物学各个方面的原始研究文章、简短的通讯、评论文章、信件、新闻项目和书评。编辑的目标是出版高质量的稿件，既相关又适用于杂志所涵盖的广泛领域。研究必须是新颖的，与食品微生物学有明确的联系，并为国际食品微生物学家所普遍关注。编辑们尽一切努力确保快速和公平的审查，从而及时出版接受的稿件。将审议与下列议题有关的文件:?用于制造食品或代表安全或质量问题的微生物的生理学、遗传学、生物化学和行为?防腐剂、工艺和包装系统对食品微生物学的影响?检测、鉴定和枚举食源性微生物或微生物毒素的方法?食品发酵微生物学?预测微生物学?食品微生物生态学?食品安全的微生物方面?食品腐败和质量的微生物方面数据库覆盖范围包括生物文摘(BIOSIS);化学文摘;当前内容/农业、生物学和环境科学;乳品科学文摘;食品科技文摘;玉米抽象;和研究警报。

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.