中文簡介

《國際食品微生物學(xué)雜志》發(fā)表有關(guān)食品微生物學(xué)各方面的論文。文章必須提供新穎、有影響力和趣味性、具有高科學(xué)質(zhì)量的信息。它們應(yīng)在期刊感興趣的特定領(lǐng)域提供科學(xué)或技術(shù)進步，并提高其強大的國際聲譽。初步或證實的結(jié)果以及與食品微生物學(xué)無關(guān)的貢獻將不予考慮發(fā)表。歡迎在細(xì)菌學(xué)、真菌學(xué)、病毒學(xué)、寄生蟲學(xué)、免疫學(xué)等領(lǐng)域發(fā)表與食品飲料生產(chǎn)、加工、服務(wù)和消費有關(guān)的完整的原創(chuàng)研究論文、簡短的交流、評論文章和書評。(1)食品飲料微生物的發(fā)生和種類、微生物相互作用、食品微生物生態(tài)學(xué)、影響食品微生物存活和生長的內(nèi)外因素、食品腐敗;(2)食品飲料發(fā)酵中涉及的微生物(包括益生菌和發(fā)酵劑);(三)食品安全、食品衛(wèi)生質(zhì)量指標(biāo)、微生物質(zhì)量保證、生物控制、食品保鮮的微生物方面和新型保鮮技術(shù)、預(yù)測微生物學(xué)和微生物風(fēng)險評估;(四)具有公共衛(wèi)生意義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、免疫學(xué)檢驗方法，以及經(jīng)食品系統(tǒng)驗證的快速、自動化、分子檢驗方法;(六)與食品腐敗、食源性疾病和食品發(fā)酵直接有關(guān)的微生物的生物化學(xué)、生理和分子生物學(xué)。

投稿網(wǎng)址：http://ees.elsevier.com/food/

英文簡介

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.