The food industry is sensitive to contamination and although novel strategies are in development, bacteria can evolve and overcome several barriers of preservation. The knowledge of the microenvironment of each critical point of the production chain is necessary to avoid spoiling and contamination of the products and constitute an important part of HACCP plan (hazard analysis critical control point). The microbiological analyses give information about the diversity and taxonomic identity of the species that could contaminate the food at every stage of production. Continuous study about the behavior of bacteria in different environments found in food industry are necessary for understanding resistant mechanisms and improve every day the developed technologies used in the food industry. 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. The inclusion of these publications provides the opportunity for editors and publishers to manipulate the ratio used to calculate the impact factor and try to increase their number rapidly. Impact factor plays a major role for the particular journal. Journal with higher impact factor is considered to be more important than other ones.