Journal of Food Safety

Aims & Scope

The Journal of Food Safety emphasizes mechanistic studies involving inhibition, injury, and metabolism of food poisoning microorganisms, as well as the regulation of growth and toxin production in both model systems and complex food substrates.

It also focuses on pathogens which cause food-borne illness, helping readers understand the factors affecting the initial detection of parasites, their development, transmission, and methods of control and destruction.

View Aims & Scope

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Metrics & Ranking

Impact Factor

Year	Value
2025	1.8
2024	1.90

SJR (SCImago Journal Rank)

Year	Value
2024	0.439

Quartile

Year	Value
2024	Q2

h-index

Year	Value
2024	58

Journal Rank

Year	Value
2024	12880

Journal Citation Indicator

Year	Value
2024	561

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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 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.

• SPICES AND HERBS: THEIR ANTIMICROBIAL ACTIVITY AND ITS DETERMINATION¹

  Citation: 339

  Authors: LAURA L.

• ANTIMICROBIAL EFFECTS OF SPICES¹

  Citation: 333

  Authors: L. A.

• ANTIBACTERIAL ACTION OF ZINC OXIDE NANOPARTICLES AGAINST FOODBORNE PATHOGENS

  Citation: 290

  Authors: AHMED A., WAEL F., SHAABAN, ASHRAF F., HODA, MOHAMMED F., LEON

• INFECTIVE DOSE OF FOODBORNE PATHOGENS IN VOLUNTEERS: A REVIEW

  Citation: 261

  Authors: MAHENDRA H., UMA S.

• INACTIVATION OF MICROORGANISMS BY CARBON DIOXIDE UNDER PRESSURE

  Citation: 202

  Authors: G. J., H. E., E., R., C., L.

• THE INTERRELATIONSHIP BETWEEN PERCEIVED KNOWLEDGE, CONTROL AND RISK ASSOCIATED WITH A RANGE OF FOOD‐RELATED HAZARDS TARGETED AT THE INDIVIDUAL, OTHER PEOPLE AND SOCIETY

  Citation: 189

  Authors: LYNN J., RICHARD, PAUL

• USE OF OZONE TO INACTIVATE MICROORGANISMS ON LETTUCE

  Citation: 175

  Authors: JIN‐GAB, AHMED E., GRADY W.

• Antimicrobial Activities of Acetic Acid, Citric Acid and Lactic Acid against <i><scp>S</scp>higella</i> Species

  Citation: 126

  Authors: Ye‐Won, Jung‐Ji, Hyun‐Jung, Se‐Wook

• CONSUMER FOOD SAFETY KNOWLEDGE AND PRACTICES

  Citation: 125

  Authors: CHRISTINE M., HOWARD G.

• THE ANTIBACTERIAL EFFECT OF CINNAMALDEHYDE, THYMOL, CARVACROL AND THEIR COMBINATIONS AGAINST THE FOODBORNE PATHOGEN <i>SALMONELLA</i> TYPHIMURIUM

  Citation: 119

  Authors: FENG, BAOPING, HONG, HUI, ZHIWEI, JINGJING, JIHAI, WENJIE

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