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

Publisher
Elsevier
Website
http://www.sciencedirect.com/science/journal/01681605
Impact factor
3.143 (2011)

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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.

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