International Journal of Food Microbiology
Overview
The International Journal of Food Microbiology is a leading scientific publication that focuses on the study of microorganisms in food and their impact on food safety, quality, and preservation. It covers a wide range of topics including foodborne pathogens, spoilage microorganisms, food fermentation, microbial ecology, and novel methods for microbial detection and control. This journal serves as a valuable resource for researchers, food scientists, and professionals in the field of food microbiology.
Details
Details
Abbr.
Int J Food Microbiol
Start
1984
End
Continuing
Frequency
Twenty four no. a year
p-ISSN
0168-1605
e-ISSN
1879-3460
Country
Netherlands
Language
English
Specialties
Microbiology
Nutritional Sciences
Nutritional Sciences
Metrics
Metrics
h-index / Ranks: 548
219
SJR / Ranks: 3645
1026
CiteScore / Ranks: 1344
10.30
JIF / Ranks: 1377
5.4
Recent Articles
1.
Hao J, Shi Y, Xu C, Bai J, Wang H, Zhao Y, et al.
Int J Food Microbiol
. 2025 Mar;
434:111153.
PMID: 40088522
Super-chilling can extend the shelf life of high-oxygen modified atmosphere packaged (MAP) pork from 14 to 56 days compared to conventional chilling storage. The spoilage of raw pork may result...
2.
Ozturk S, Huang L, Hwang C, Sheen S
Int J Food Microbiol
. 2025 Mar;
434:111152.
PMID: 40086303
The objective of this study was to investigate the effect of heating rate on thermal inactivation kinetics of microorganisms in food, testing the survival of Escherichia coli O157:H7 in ground...
3.
Xiao L, Long Y, Gao B, Hu Y, Zhang T, Xiao Q, et al.
Int J Food Microbiol
. 2025 Mar;
434:111151.
PMID: 40073551
This study aimed to evaluate the virulence characteristics of ST11 Salmonella enterica from various sources and explore its pathogenic mechanisms and the molecular basis of antimicrobial resistance. In total, 20...
4.
Zhang Q, E J, Guo X, Jiao S, Wang J
Int J Food Microbiol
. 2025 Mar;
434:111136.
PMID: 40073550
Optimizing the carbon source to increase biofilm production and thus boost the heat tolerance of strains is a promising strategy. However, related research is scarce. This study investigated the effects...
5.
Son N, Moon G, Turner M, Yuk H
Int J Food Microbiol
. 2025 Mar;
434:111148.
PMID: 40068439
The objective of this study was to evaluate the anti-listeria activities of lactic acid bacteria (LAB) isolated from Korean fermented foods and to assess the effect of fermentate (cells and...
6.
Chen L, Ryu R, Kuuliala L, Somrani M, Walgraeve C, Demeestere K, et al.
Int J Food Microbiol
. 2025 Mar;
434:111150.
PMID: 40068438
Spoilage microorganisms including Brochothrix thermosphacta are associated with various volatile organic compounds (VOCs) and off-odors in meat. Modified atmosphere packaging (MAP) limits microbial growth and affects metabolic activities. However, the...
7.
Dutoit A, Trunet C, Decourcelle N, Mathot A, Coroller L
Int J Food Microbiol
. 2025 Mar;
434:111132.
PMID: 40058059
Organic acids have long been used to limit microbial growth and preserve food products from spoilage and pathogens. However, the food complexity can affect the efficiency of preservatives in inhibiting...
8.
Yang H, Lu Y, Bao L, Liu Y, Liu D, Zhong Z
Int J Food Microbiol
. 2025 Mar;
434:111149.
PMID: 40058058
Three pyridine-3-formyl chitosan derivatives were successfully prepared, and the preservation performance of the derivatives was examined. According to the results, the derivatives exhibited better antifungal and antioxidant properties than that...
9.
Liu T, Liu X, Dai X, Huang J, Li R, Wang L, et al.
Int J Food Microbiol
. 2025 Mar;
434:111138.
PMID: 40058057
Macrolide antibiotics are commonly used to treat campylobacteriosis in both clinical settings and animal husbandry. The emergence of macrolide-resistant Campylobacter poses public health risks. In this study, six Campylobacter coli...
10.
Xiong Z, Gabriel E, Gutierrez A, East C, Kniel K, Danyluk M, et al.
Int J Food Microbiol
. 2025 Mar;
434:111147.
PMID: 40056530
Biological soil amendments (BSAs) are essential agricultural inputs that provide critical nutrients in organic leafy green production. Heat-treated poultry pellets (HTPP) and seabird guano (SBG), which have been treated to...