期刊缩写 FOOD MICROBIOL
期刊全称 FOOD MICROBIOLOGY 食品微生物学
期刊ISSN 0740-0020
2012-2013最新影响因子 3.407
期刊官方网站 http://www.elsevier.com/wps/find/journaldescription.cws_home/622833/description#description
期刊投稿网址 http://ees.elsevier.com/fm/
通讯方式 ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD, 24-28 OVAL RD, LONDON, ENGLAND, NW1 7DX
涉及的研究方向 工程技术-生物工程与应用微生物
出版国家 ENGLAND
出版周期 Bimonthly
出版年份 1984
年文章数 191
Food Microbiology
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 quality
Database 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.
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Editor
M.L. Tortorello
Food and Drug Administration (FDA), Summit-Argo, Illinois, USA
Contributing Editors
F. Carlin
INRA Centre d'Avignon, Avignon, France
P. Delaquis
Pacific Agri-Food Research Centre, Summerland, British Columbia, Canada
G. Duffy
Teagasc, Dublin, Ireland
M.G. Kontominas
University of Ioannina, Ioannina, Greece
A. Lonvaud
Faculte Oenologie, Talance, France
Food safety
Food safety is a major focus of food microbiology. Pathogenic bacteria, viruses and toxins produced by microorganisms are all possible contaminants of food. However, microorganisms and their products can also be used to combat these pathogenic microbes. Probiotic bacteria, including those that produce bacteriocins, can kill and inhibit pathogens. Alternatively, purified bacteriocins such as nisin can be added directly to food products. Finally, bacteriophages, viruses that only infect bacteria, can be used to kill bacterial pathogens. Thorough preparation of food, including proper cooking, eliminates most bacteria and viruses. However, toxins produced by contaminants may not be liable to change to non-toxic forms by heating or cooking the contaminated food.
Fermentation
See also: Yeast in winemaking
Fermentation is one of the methods to preserve food and alter its quality. Yeast, especially Saccharomyces cerevisiae, is used to leaven bread, brew beer and make wine. Certain bacteria, including lactic acid bacteria, are used to make yogurt, cheese, hot sauce, pickles, fermented sausages and dishes such as kimchi. A common effect of these fermentations is that the food product is less hospitable to other microorganisms, including pathogens and spoilage-causing microorganisms, thus extending the food's shelf-life. Some cheese varieties also require molds to ripen and develop their characteristic flavors. |
