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

Impact factor
3.143 (2011)

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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.

Life on cheese: Scientists explore the cheese rind microbiome

Bacteria and moulds are vital to the ripening and aroma of many cheeses. Scientists from the Institute for Milk Hygiene, Milk Technology and Food Science at the University of Veterinary Medicine, Vienna are working to identify ...

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