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.
《国际食品微生物学杂志》发表涉及食品微生物学各个方面的论文。文章必须提供新颖的信息，具有高影响力和兴趣，并具有高科学质量。他们应该在期刊感兴趣的特定领域提供科学或技术进步，并提高其强大的国际声誉。初步或验证性结果以及与食品微生物学不严格相关的贡献将不会被考虑发表。
Diversity and characterization of spoilage-associated psychrotrophs in food in cold chain.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2018.09.026
Improving hazard characterization in microbial risk assessment using next generation sequencing data and machine learning: Predicting clinical outcomes in shigatoxigenic Escherichia coli.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2018.11.016
Optimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2018.08.016
Combined effects of thymol, carvacrol and packaging on the shelf-life of marinated chicken.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2018.11.008
Profiling the Clostridia with butyrate-producing potential in the mud of Chinese liquor fermentation cellar.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2019.02.023
Growth potential of Listeria monocytogenes in twelve different types of RTE salads: Impact of food matrix, storage temperature and storage time.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2019.01.016
The effect of sulfur dioxide addition at crush on the fungal and bacterial communities and the sensory attributes of Pinot gris wines.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2018.09.020
Toxigenic and pathogenic potential of enteric bacterial pathogens prevalent in the traditional fermented foods marketed in the Northeast region of India.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2019.02.012
Determination of the microbiological contamination in minced pork by culture dependent and 16S amplicon sequencing analysis.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2018.09.025
Advancing integration of data on food microbiome studies: FoodMicrobionet 3.1, a major upgrade of the FoodMicrobionet database.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2019.108249
Antimicrobial resistance and genotypic characteristics of Listeria monocytogenes isolated from food in Poland.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2018.08.029
Secondary metabolite profiles of small-spored Alternaria support the new phylogenetic organization of the genus.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2018.11.022
Control of Rhizopus stolonifer in strawberries by the combination of essential oil with carboxymethylcellulose.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2018.12.014
Synergistic properties of mustard and cinnamon essential oils for the inactivation of foodborne moulds in vitro and on Spanish bread.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2019.03.012
Modelling the interaction of the sakacin-producing Lactobacillus sakei CTC494 and Listeria monocytogenes in filleted gilthead sea bream (Sparus aurata) under modified atmosphere packaging at isothermal and non-isothermal conditions.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2019.03.002
The prevalence of Listeria monocytogenes in meat products in China: A systematic literature review and novel meta-analysis approach.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2019.108358
Differential response to synthetic and natural antifungals by Alternaria tenuissima in wheat simulating media: Growth, mycotoxin production and expression of a gene related to cell wall integrity.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2018.12.005
Quantitative proteomic profiling of ochratoxin A repression in Penicillium nordicum by protective cultures.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2019.108243
Major ecological shifts within the dominant nonstarter lactic acid bacteria in mature Greek Graviera cheese as affected by the starter culture type.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2018.09.014
Structural change in GadD2 of Listeria monocytogenes field isolates supports nisin resistance.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2019.108240
Fusarium incarnatum-equiseti species complex associated with Brazilian rice: Phylogeny, morphology and toxigenic potential.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2019.108267
Lactococci dominate the bacterial communities of fermented maize, sorghum and millet slurries in Zimbabwe.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2018.09.001
Multiplex PCR for rapid identification of major lactic acid bacteria genera in cider and other fermented foods.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2018.11.004
Detection and quantification of methicillin-resistant Staphylococcus aureus in fresh broiler meat at retail in Germany.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2018.11.025
Hepatitis E virus was not detected in feces and milk of cows in Hebei province of China: No evidence for HEV prevalence in cows.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2018.11.002
Sanitization of packaging and machineries in the food industry: Effect of hydrogen peroxide on ascospores and conidia of filamentous fungi.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2019.108421
Leuconostoc citreum TR116: In-situ production of mannitol in sourdough and its application to reduce sugar in burger buns.
来源期刊：International journal of food microbiologyDOI：10.1016/J.IJFOODMICRO.2018.06.026
Antimicrobial resistance profiles of Listeria monocytogenes isolated from chicken meat in Fukuoka, Japan.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2019.05.016
Effect of soluble solids concentration on Neosartorya fischeri inactivation using UV-C light.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2018.12.018
Prevalence, virulence, antimicrobial resistance, and molecular characterization of fluoroquinolone resistance of Vibrio parahaemolyticus from different types of food samples in China.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2019.108461
Antimicrobial packaging based on a LAE containing zein coating to control foodborne pathogens in chicken soup.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2019.108272
Intraspecific variability of growth and ochratoxin A production by Aspergillus carbonarius from different foods and geographical areas.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2019.108273
Occurrence of bacteria and endotoxins in fermented foods and beverages from Nigeria and South Africa.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2019.108251
Yeast-like fungi and yeasts in withered grape carposphere: Characterization of Aureobasidium pullulans population and species diversity.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2018.10.023
Effects of temperature and water activity change on ecophysiology of ochratoxigenic Aspergillus carbonarius in field-simulating conditions.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2019.108420
Diversity and guaiacol production of Alicyclobacillus spp. from fruit juice and fruit-based beverages.
来源期刊：International journal of food microbiologyDOI：10.1016/J.IJFOODMICRO.2019.108314
Inactivation effect of marination liquids prepared with koruk juice and dried koruk pomace on Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes inoculated on meat.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2019.05.013
Surface mycobiota of home-made dry cured sausages from the main producing regions of Argentina and morphological and biochemical characterization of Penicillium nalgiovense populations.
来源期刊：International journal of food microbiologyDOI：10.1016/J.IJFOODMICRO.2019.108312
Source attribution at the food sub-product level for the development of the Canadian Food Inspection Agency risk assessment model.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2019.108241
Genome analysis reveals insights into high-resistance and virulence of Salmonella Enteritidis involved in foodborne outbreaks.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2019.108269
High hydrostatic pressure inactivation of microorganisms: A probabilistic model for target log-reductions.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2019.108330
Influence of passion fruit by-product and fructooligosaccharides on the viability of Streptococcus thermophilus TH-4 and Lactobacillus rhamnosus LGG in folate bio-enriched fermented soy products and their effect on probiotic survival and folate bio-accessibility under in vitro simulated gastrointest
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2018.12.012
Transcriptome analysis of non-ochratoxigenic Aspergillus carbonarius strains and interactions between some black aspergilli species.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2019.108498
Validation of a nut muffin baking process and thermal resistance characterization of a 7-serovar Salmonella inoculum in batter when introduced via flour or walnuts.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2019.01.013
Effect of transient thermal shocks on alcoholic fermentation performance.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2019.108362
Home style frying of steak and meat products: Survival of Escherichia coli related to dynamic temperature profiles.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2019.03.020
Inactivation kinetics of Geobacillus stearothermophilus spores by a peracetic acid or hydrogen peroxide fog in comparison to the liquid form.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2019.108418
Estimating risk associated with human norovirus and hepatitis A virus in fresh Australian leafy greens and berries at retail.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2019.108327
Polyphasic characterization of Epicoccum sorghinum: A tenuazonic acid producer isolated from sorghum grain.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2018.12.004
Culturable bacteria resident on lettuce might contribute to accumulation of human noroviruses.
来源期刊：International journal of food microbiologyDOI：10.1016/j.ijfoodmicro.2019.108492
