Journal of Food: Microbiology, Safety & Hygiene
Open Access

About the Journal

Food microbiology is the study of microorganism that inhabits, create and contaminate the food. It even deals with the study about the microorganisms that cause the spoilage of food. Probiotics is one of the most important aspects of food science.

Journal of Food: Microbiology, safety & hygiene is an open access, peer-reviewed journal dealing with articles on different aspects of Food Preservation, Food Spoilage, Food Contamination, Food Hygiene Regulations, Food Intoxication, Food Borne Diseases, Beneficial Microorganisms in Food, Food Poisoning, Food Additives, Food Research International Standards (Food Research Europe, Food Research USA) Experimental Food Microbiology, Food Safety and Quality, Food Hazards, Safe Food Handling Practices, Market Analysis of Food Testing, Food Microbes, Food Adulteration, Food Labeling, Food Allergens.

This scientific journal is using Editorial Tracking System for maintaining quality in peer review process. Review processing is performed by the editorial board members of Journal of Food: Microbiology, safety & hygiene or by outside experts. Minimum two independent reviewer’s approval followed by editor approval is mandatory for acceptance of any manuscript. Authors may submit manuscripts and track their progress through the system. Reviewers can download manuscripts and submit their opinions to the editor. Editors can manage the whole submission/review/revise/publish process.

Authors are requested to submit manuscripts as an e-mail attachment to the Editorial Office at [email protected]