The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology.

Impact factor
3.143 (2011)

Some content from Wikipedia, licensed under CC BY-SA

Mathematical model developed to prevent botulism

Food producers can use a mathematical model developed at the National Food Institute, Technical University of Denmark, to ensure their products do not cause botulism. It is the most comprehensive model of its kind.

Keeping food safe from bacteria

NUS food scientists have found that a combination of lactic acid with food grade sodium hypochlorite is an effective sanitizer to process fresh organic vegetables.

page 1 from 2