Food Control

Aims & Scope

Food Control is an international journal that provides essential information for those involved in food safety and process control.

Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs.

The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.

View Aims & Scope

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Metrics & Ranking

Impact Factor

Year	Value
2025	6.3

SJR (SCImago Journal Rank)

Year	Value
2024	1.265

Quartile

Year	Value
2024	Q1

h-index

Year	Value
2024	174

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Abstracting & Indexing

Journal is indexed in leading academic databases, ensuring global visibility and accessibility of our peer-reviewed research.

• Scopus
• Google Scholar
• Web of Science

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Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences and Biochemistry, Genetics and Molecular Biology, designed to support cutting-edge academic discovery.

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Most Cited Articles

The Most Cited Articles section features the journal's most impactful research, based on citation counts. These articles have been referenced frequently by other researchers, indicating their significant contribution to their respective fields.

• Antimicrobial herb and spice compounds in food

  Citation: 990

  Authors: M.M., S.A., D.O.

• Traceability in a food supply chain: Safety and quality perspectives

  Citation: 954

  Authors: Myo Min, Yoon Seok

• Natural products as antimicrobial agents

  Citation: 895

  Authors: Rabin, Salam A.

• Essential oils as antimicrobials in food systems – A review

  Citation: 884

  Authors: Juliany Rivera, Philip G., Corliss A., Steven C.

• Biofilm formation in food industries: A food safety concern

  Citation: 803

  Authors: Sokunrotanak, Iqbal Kabir, Sang-Do

• Antibacterial activity and mechanism of cinnamon essential oil against Escherichia coli and Staphylococcus aureus

  Citation: 771

  Authors: Yunbin, Xiaoyu, Yifei, Pingping, SiewYoung

• A review of Listeria monocytogenes : An update on outbreaks, virulence, dose-response, ecology, and risk assessments

  Citation: 662

  Authors: Robert L., Leon G.M., Melinda M., Timothy C., Richard C.

• Chemical composition, antibacterial activity and mechanism of action of essential oil from seeds of fennel (Foeniculum vulgare Mill.)

  Citation: 540

  Authors: Wen-Rui, Qing-Ping, Hong, Jian-Guo

• Lactic acid bacteria – Potential for control of mould growth and mycotoxins: A review

  Citation: 528

  Authors: D.K.D., A.M., F.

• Inhibitory effects of selected plant essential oils on the growth of four pathogenic bacteria: E. coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus and Listeria monocytogenes

  Citation: 528

  Authors: Mounia, Stéphane, Linda, Monique

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