食品微生物學出版涉及食品微生物學各個方面的原始研究文章、簡短的通訊、評論文章、信件、新聞項目和書評。編輯的目標是出版高質量的稿件，既相關又適用于雜志所涵蓋的廣泛領域。研究必須是新穎的，與食品微生物學有明確的聯系，并為國際食品微生物學家所普遍關注。編輯們盡一切努力確保快速和公平的審查，從而及時出版接受的稿件。將審議與下列議題有關的文件:?用于制造食品或代表安全或質量問題的微生物的生理學、遺傳學、生物化學和行為?防腐劑、工藝和包裝系統對食品微生物學的影響?檢測、鑒定和枚舉食源性微生物或微生物毒素的方法?食品發酵微生物學?預測微生物學?食品微生物生態學?食品安全的微生物方面?食品腐敗和質量的微生物方面數據庫覆蓋范圍包括生物文摘(BIOSIS);化學文摘;當前內容/農業、生物學和環境科學;乳品科學文摘;食品科技文摘;玉米抽象;和研究警報。

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 qualityDatabase 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.