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Food Microbiology

Resumen/Descripción – provisto por la editorial en inglés

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 quality

Database 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.

Benefits to authors
We also provide many author benefits, such as free PDFs, a liberal copyright policy, special discounts on Elsevier publications and much more. Please click here for more information on our author services .

Please see our Guide for Authors for information on article submission. If you require any further information or help, please visit our support pages: http://support.elsevier.com

Palabras clave – provistas por la editorial

No disponibles.

Disponibilidad

Institución detectada	Período	Navegá	Descargá	Solicitá
No detectada	desde ene. 1984 / hasta dic. 2023	ScienceDirect

Información

Tipo de recurso:

revistas

ISSN impreso

0740-0020

ISSN electrónico

1095-9998

Editor responsable

Elsevier

País de edición

Estados Unidos

Fecha de publicación

1984-

Cobertura temática

Ciencias biológicas

Tabla de contenidos

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doi: 10.1016/j.fm.2012.11.004

A comprehensive approach to determine the probiotic potential of human-derived Lactobacillus for industrial use

V. Gregoret; M.J. Perezlindo; G. Vinderola; J. Reinheimer; A. Binetti

Palabras clave: Microbiology; Food Science.

Pp. 19-28

doi: 10.1016/j.fm.2013.04.017

The application of loop-mediated isothermal amplification (LAMP) in food testing for bacterial pathogens and fungal contaminants

Ludwig Niessen; Jie Luo; Carla Denschlag; Rudi F. Vogel

Palabras clave: Microbiology; Food Science.

Pp. 191-206

doi: 10.1016/j.fm.2014.02.008

Comparison of a PCR serotyping assay, Check&Trace assay for Salmonella, and Luminex Salmonella serotyping assay for the characterization of Salmonella enterica identified from fresh and naturally contaminated cilantro

J. Jean-Gilles Beaubrun; L. Ewing; K. Jarvis; K. Dudley; C. Grim; G. Gopinath; M.-L. Flamer; W. Auguste; A. Jayaram; J. Elmore; M. Lamont; T. McGrath; D.E. Hanes

Palabras clave: Food Science; Microbiology; General Medicine.

Pp. 181-187

doi: 10.1016/j.fm.2014.07.003

Quantification and viability assays of Toxoplasma gondii in commercial “Serrano” ham samples using magnetic capture real-time qPCR and bioassay techniques

M. Gomez-Samblas; S. Vílchez; J.C. Racero; M.V. Fuentes; A. Osuna

Pp. 107-113

doi: 10.1016/j.fm.2014.07.019

Selection and evaluation of Debaryomyces hansenii isolates as potential bioprotective agents against toxigenic penicillia in dry-fermented sausages

Félix Núñez; María S. Lara; Belén Peromingo; Josué Delgado; Lourdes Sánchez-Montero; María J. Andrade

Pp. 114-120

doi: 10.1016/j.fm.2014.11.008

Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce

Lorenzo Siroli; Francesca Patrignani; Diana I. Serrazanetti; Giulia Tabanelli; Chiara Montanari; Fausto Gardini; Rosalba Lanciotti

Palabras clave: Microbiology; Food Science.

Pp. 74-84

doi: 10.1016/j.fm.2016.12.012

Meat sources of infection for outbreaks of human trichinellosis

Ali Rostami; H. Ray Gamble; Jean Dupouy-Camet; Hooshang Khazan; Fabrizio Bruschi

Pp. 65-71

doi: 10.1016/j.fm.2017.07.002

Characterization of Enterococcus durans 152 bacteriocins and their inhibition of Listeria monocytogenes in ham

Lihui Du; Fang Liu; Ping Zhao; Tong Zhao; Michael P. Doyle

Palabras clave: Food Science; Microbiology; General Medicine.

Pp. 97-103

doi: 10.1016/j.fm.2017.09.009

Different Lactobacillus populations dominate in “Chorizo de León” manufacturing performed in different production plants

Narciso M. Quijada; Francesca De Filippis; José Javier Sanz; María del Camino García-Fernández; David Rodríguez-Lázaro; Danilo Ercolini; Marta Hernández

Pp. 94-102

doi: 10.1016/j.fm.2017.09.015

Identification of Brucella genus and eight Brucella species by Luminex bead-based suspension array

Tina S. Lusk Pfefer; Ruth Timme; Julie A. Kase

Pp. 113-119