Food Microbiology

Aims & Scope

Food Microbiology publishes original research articles, short research communications, and review papers 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 and have a clear connection to the microbiology of foods or food production environments.

The microbiological aspects of all stages of food production, from pre- to post-harvest and throughout processing and preparation, are of interest.

Studies should 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.

View Aims & Scope

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Metrics & Ranking

Impact Factor

Year	Value
2025	4.6
2024	4.50

Journal Rank

Year	Value
2024	4401

Journal Citation Indicator

Year	Value
2024	3185

SJR (SCImago Journal Rank)

Year	Value
2024	1.060

Quartile

Year	Value
2024	Q1

h-index

Year	Value
2024	152

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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
• Medline

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Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences and Immunology and Microbiology, 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.

• Chemistry of gluten proteins

  Citation: 1347

  Authors: Herbert

• Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials

  Citation: 711

  Authors: Richard A., Dhaval

• Factors influencing the microbial safety of fresh produce: A review

  Citation: 696

  Authors: Amin N., Richard A.

• Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables

  Citation: 692

  Authors: F, A, J

• Bacillus probiotics

  Citation: 685

  Authors: Simon M.

• Vibrio parahaemolyticus: A concern of seafood safety

  Citation: 620

  Authors: Yi-Cheng, Chengchu

• Bacterial populations and the volatilome associated to meat spoilage

  Citation: 590

  Authors: Annalisa, Paola, George-John, Francesco, Danilo

• Biodegradable gelatin–chitosan films incorporated with essential oils as antimicrobial agents for fish preservation

  Citation: 530

  Authors: J., A., M.E., M.C., P.

• Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests

  Citation: 526

  Authors: Anthoula A., Georgia, Kimon-Andreas G., Effie, George-John E., Efstathios Z., Chrysoula C.

• Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae

  Citation: 524

  Authors: Francesca, Mirko, Paola, Cristina, Livio, Ilaria, Maurizio

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