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, 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 healthsignificance, 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. 

Papers that do not have a direct food or beverage connection will not be considered for publication. The following examples provide some guide as to the type of papers that will not be admitted to the formal review process (for a more extensive list please refer to the journal’s Guide for Authors: 
Studies in animal models that determine the responses of probiotic microorganisms in the gastrointestinal tract;
Fundamental physiology and gene expression studies of food/ beverage microorganisms, unless they directly relate to the food/ beverage ecosystem;
The isolation and characterization of antimicrobial substances such as essential oils, bacteriocins etc, unless their efficacy is tested and validated in the food/beverage ecosystem;
Development of new methods for the analysis of microorganisms, unless the method is tested and validated in the food/beverage ecosystem.


This journal also publishes special issues of selected, peer-reviewed papers from suitable meetings, workshops, conferences, etc, related to the field of food microbiology.

Full-length Research Articles
Reviews

Editor-in-Chief
L. Cocolin
DISAFA, Largo Braccini 2, Università di Torino, Via Leonardo da Vinci 44, 10095, Grugliasco, Torino, Italy Email L. Cocolin
Editors
J.F. Ayala-Zavala
Center for Food Research and Development (CIAD), Hermosillo, Sonora, Mexico
J. Chen
University of Georgia, Griffin, Georgia, USA
B. Kimura
Tokyo University of Marine Science and Technology, Tokyo, Japan
G. LaPointe
University of Laval, Québec, Quebec, Canada
A. Mas
University Rovira i Virgili, Tarragona, Spain
M.H. Zwietering
Wageningen University, Wageningen, Netherlands
Editor: Food Mycology
N. Magan
Cranfield University, Cranfield, Bedfordshire, England, UK
Editorial Board Members
A. Aertsen
K.U. Leuven, Leuven, Belgium
A. Allende
CEBAS CSIC, Murcia, Spain
A.A. Al-Nabulsi
Jordan University of Science and Technology, Irbid, Jordan
N. Arneborg
University of Copenhagen, Frederiksberg C, Denmark
M Aslam
Agriculture and Agri-Food Canada (AAFC), Lacombe, Alberta, Canada
J-C. Augustin
Ecole Nationale Veterinaire d'Alfort, Maisons-Alfort, France
T. Aymerich
Institut de Recerca i Tecnologia Agroalimentaries (IRTA), Girona, Spain
J. Baranyi
Institute of Food Research, Colney, Norwich, England, UK
J. Bautista-Gallego
Universitat Rovira i Virgili, Tarragona, Spain
L.R. Beuchat
University of Georgia, Griffin, Georgia, USA
J. Björkroth
University of Helsinki, Helsinki, Finland
M. Bondi
University of Modena and Reggio Emilia, Modena, Italy
S. Bover-Cid
Institut de Recerca i Tecnologia Agroalimentaries (IRTA), Monells, Spain
J. Bowman
University of Tasmania, Hobart, Tasmania, Australia
F. Carlin
INRA, Avignon, France
G. Cebrián
Universidad de Zaragoza, Zaragoza, Spain
A. Chaurasia
Indian Council of Agricultural Research (ICAR), Uttar Pradesh, India
L. Coroller
Université de Brest, QUIMPER, France
J.E.L. Corry
University of Bristol, Langford, Bristol, UK
A. Corsetti
Università di Teramo, Teramo, Italy
C.N. Cutter
Pennsylvania State University, University Park, Pennsylvania, USA
P. Dantigny
Microbiologiques et Alimentaires Agro-Sup Dijon, Dijon, France
H.M.W. den Besten
Wageningen Universiteit, Wageningen, Netherlands
F.H.J. Devlieghere
Universiteit Gent, Gent, Belgium
B. Dixon
Bureau of Microbial Hazards, Ottawa, Ontario, Canada
K.J. Domig
Universität für Bodenkultur Wien (BOKU), Vienna, Austria
M. du Toit
University of Stellenbosch, Matieland, South Africa
H.P. Dwivedi
bioMérieux, Inc., Hazelwood, Missouri, USA
D. Ercolini
University of Naples Federico II, Naples, Italy
W. Fang
Zhejiang University, Zhejiang, China
B. Franco
Universidade de São Paulo (USP), Sao Paulo, Brazil
P.M. Fratamico
U.S. Department of Agriculture (USDA), Agricultural Research Service (ARS), Wyndmoor, Pennsylvania, USA
A. Gálvez
Universidad de Jaén, Jaen, Spain
M. Gänzle
University of Alberta, Edmonton, Alberta, Canada
P. García Suárez
Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Villaviciosa (Asturias), Spain
A.H. Geeraerd
KU Leuven, Leuven, Belgium
R. Geisen
Max-Rubner-InFederal Research Centre for Nutrition, Karlsruhe, Germany
A. Gill
Health Canada, Ottawa, Ontario, Canada
J.E. Gómez Marín
Universidad del Quindio, Armenia, Colombia
J.B. Gurtler
United States Department of Agriculture USDA), Wyndmoor, Pennsylvania, USA
J.-P. Guyot
Institut de Recherche pour le Développement (IRD), Montpellier, France
R.A. Holley
University of Manitoba, Winnipeg, Manitoba, Canada
W.H. Holzapfel
Handong Global University, Gyeongbuk, The Republic of Korea
M. Jakobsen
University of Copenhagen, Frederiksberg, Denmark
X. Jiao
Yangzhou University, Yangzhou, China
T.H. Jones
Agriculture and Agri-Food Canada (AAFC), Lacombe, Alberta, Canada
H. Joosten
WU Argrotechnology & Food Sciences, Wageningen, Netherlands
K. Jordan
Teagasc, Moorepark, Fermoy, Cork, Ireland
V.K. Juneja
U.S. Department of Agriculture (USDA), Agricultural Research Service (ARS), Wyndmoor, Pennsylvania, USA
S. Keller
Food and Drug Administration (FDA), Bedford Park, Illinois, USA
W.J. Kelly
Metabolism and Microbial Genomics Section, Food an, Palmerston North, New Zealand
A. Kiermeier
Sardi, Glenside, South Australia, Australia
G. Klein
TiHo Hannover: Tierärztliche Hochschule, Hannover, Germany
S. Koseki
Hokkaido University, Sapporo, Japan
K. Koutsoumanis
Aristotle University of Thessaloniki, Thessaloniki, Greece
Y. Le Loir
INRA, Rennes Cedex, France
S.L. Leong
Sveriges lantbruksuniversitet (SLU), Uppsala, Sweden
F. Leroy
Vrije Universiteit Brussel (VUB), Brussels, Belgium
C. Löfström
Danmarks Tekniske Universitet (DTU), Kgs. Lyngby, Denmark
A. López-Malo
Universidad de las Americas-Puebla, San Andres Cholula, Puebla, Mexico
M. Malfeito Ferreira
Instituto Superior de Agronomia, Lisboa, Portugal
S. Marin
Universitat de Lleida, Lleida, Spain
S. Mattiucci
Sapienza Università di Roma, Rome, Italy
L. Maunula
University of Helsinki, Helsinki, Finland
D. Meloni
University of Sassari, Sassari, Italy
J.M. Membré
INRA Centre de Nantes, NANTES Cedex 3, France
A. Moretti
ISPA-CNR, Bari, Italy
G.-J. Nychas
Agricultural University of Athens, Athens, Greece
G.C. Paoli
U.S. Department of Agriculture (USDA), Agricultural Research Service (ARS), Wyndmoor, Pennsylvania, USA
E. Parente
Università della Basilicata, Potenza, Italy
A. Querol
Instituto de Agroquímica y Tecnología de Alimentos (IATA), Burjassot, Valencia, Spain
A. Rajkovic
Ghent University, Belgium
K. Rantsiou
Università di Torino, Grugliasco, Torino, Italy
L.J. Robertson
Norges miljø- og biovitenskapelige universitet (NMBU), Oslo, Norway
D. Rodríguez-Lázaro
Universidad de Burgos, Burgos, Spain
M.B. Rokni
Tehran University of Medical Sciences, Iran
T. Ross
University of Tasmania, Hobart, Tasmania, Australia
J. Rovira
Universidad de Burgos, Burgos, Spain
F.M. Ruggeri
Istituto Superiore di Sanità
E. Ryser
Michigan State University, East Lansing, Michigan, USA
A. Sant'Ana
State University of Campinas, Campinas, São Paulo, Brazil
D.W. Schaffner
Rutgers University, New Brunswick, New Jersey, USA
S. Sela
Agricultural Research Organization (ARO), Bet Dagan, Israel
L. Settanni
Università degli Studi di Palermo, Palermo, Italy
P. Skandamis
Agricultural University of Athens, Athens, Greece
R. Stephan
Universität Zürich, Zurich, Switzerland
N. Strachan
University of Aberdeen, Aberdeen, UK
P. Taormina
John Morrell & Co., Cincinnatti, Ohio, USA
T.M. Taylor
Texas A&M University, College Station, Texas, USA
P.C. Teixeira
Universidade Católica Portuguesa, Porto, Portugal
M. Uyttendaele
Universiteit Gent, Gent, Belgium
V.P. Valdramidis
University of Malta, Msida, Malta
A. Valero
Universidad de Córdoba, Cordoba, Spain
C. Varela
The Australian Wine Research Institute, Glen Osmond, South Australia, Australia
K. Warriner
University of Guelph, Guelph, Ontario, Canada
R.C. Williams
Virginia Polytechnic Institute & State University, Blacksburg, Virginia, USA
D.L. Zhang
Shanghai Academy of Agricultural Sciences, Shanghai, China
D. Zhou
Beijing Institute of Microbiology and Epidemiology, Beijing, China