Journal of Food Microbiology is an open access, peer-reviewed journal dedicated to project the role of microbes in strengthening as well as contaminating the food we eat by providing a comprehensive overview on microbial activity on the food processing, preservation, enriching nutrient values, and food safety. The Journal of Food Microbiology focuses to share and disseminate the latest research developments on topics including; Food Safety, Fermentation, Probiotics, Microbial Pathogens, Anti-microbial preservatives, Food additives, Microbial contamination, Food poisoning, Edible microbial colourants, Food Service, and Processing, biofilm contamination, and Food borne diseases. Journal of Food Microbiology aims to cater the needs of dieticians, nutritionists, medical practitioners, healthcare providers, food processing industries, academicians and students indulged in studying the role of microbes in enriching and contaminating the food we consume. The journal thus features original research articles, review articles, case studies, editorials, perspectives, and commentaries. The journal constitutes its Editorial-Board comprising scholars from all over the world to explore the food microbiology research to strengthen this field of study. Our Editorial Board members help the journal by reveiwing the articles with their subject knowledge and give their best comments so that we make the articles publish and expressed at its best. Food microbiology is the study of the microorganisms that inhibit, create, or contaminate food. This includes the study of microorganisms causing food spoilage; as well as, pathogens that may cause disease especially if food is improperly cooked or stored. Those used to produce fermented foods such as cheese, yogurt, bread, beer, and wine. Then those researchers with other useful roles such as producing probiotics. Food safety is a major focus of food microbiology. Numerous agents of disease and pathogens are readily transmitted via food which includes bacteria and viruses. Microbial toxins are also possible contaminants of food; However, microorganisms and their products can also be used to combat these pathogenic microbes. Probiotic bacteria, including those that produce bacteriocins can kill and inhibit pathogens. Alternatively, purified bacteriocins such as nisin can be added directly to food products. Finally, bacteriophages, viruses that only infect bacteria can be used to kill bacterial pathogens.

Top journals have been successfully publishing quality Research articles from many years and looking forward to framing up an eminent, outstanding issue with best quality research articles. This information can be published in our peer reviewed journal with impact factors and are calculated using citations not only from research articles but also review articles (which tend to receive more citations), editorials, letters, meeting abstracts, short communications, and case reports.We request you to kindly submit and publish your paper in this best journal and get global acknowledgement.