Food microbiology is the study of microorganisms that colonize, modify and process, or contaminate and spoil food. It is one of the most diverse research areas within microbiology. It encompasses a wide variety of microorganisms including spoilage, probiotic, fermentative, and pathogenic bacteria, molds, yeasts, viruses, prions, and parasites.

It deals with foods and beverages of diverse composition, combining a broad spectrum of environmental factors that may influence microbial survival and growth.

Food microbiology includes microorganisms that have both beneficial and deleterious effects on food quality and safety and may therefore be of concern to public health.

Manuscripts dealing with all aspects of food microbiology may be submitted. Articles must present novel information, with high impact and interest and of high scientific quality. Review articles on particular areas of food microbiology are especially welcome.

Potential topics include but are not limited to the following:

• Physiology, genetics, biochemistry, and behavior of microorganisms that either are used to make foods or may represent safety or quality issues
• Effect of preservatives, processes, and packaging systems on food microbiology
• Methods for detection, identification, and enumeration of foodborne microorganisms or microbial toxins
• Microbiology of food fermentations
• Microbial ecology of foods
• Microbiological aspects of food safety
• Microbiological aspects of food spoilage and quality
• Predictive microbiology