中文簡介

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

　　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.

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