Food Microbiology

Food Microbiology 由 Academic Press Inc. 出版，属中科院农林科学大类（2025 升级版1区，Top 期刊）。按 OpenAlex 近年发文统计，该刊主要发表 Listeria monocytogenes in Food Safety、Probiotics and Fermented Foods、Microbial Inactivation Methods 等主题的论文，这 3 个主题约占 36.1%，主导子领域为 Food Science。（根据 OpenAlex 主题统计与中科院分区数据生成）

Food Microbiology publishes original research articles, short research communications, opinions, and review papers on all aspects of the microbiology of foods and food environments, including safety, shelf-life, diagnostics, ecology, and sensory attributes. The Journal aims to advance the microbiology of foods by discoveries, increasing knowledge, research tools, and concepts. The global audience includes academia, government, industry, and competent authorities. The journal considers articles dealing with the application, association, or prevention of viruses, bacteria, yeast, and molds related to foods or food environments through physical, biological, chemical, diagnostics, application of omics, or training/education. The application of advanced tools such as artificial intelligence, bioinformatics, and omics is encouraged. The following categories and examples that are within the scope of Food Microbiology:Food processing: Papers that report on intervention methods (physical, biological or chemical) related to inactivation and control of microbes will be considered. The articles should demonstrate optimization (validation) and verification with relevant microbes for the food matrix being reported. The use of protective cultures, microbial metabolites, and bacteriophages, amongst others, will be considered provided efficacy is demonstrated within food systems. Studies relating to natural antimicrobials (for example, bacteriocins, phenolic compounds, or essential oils) can be included, although these should be chemically characterized and novel without simply confirming previous findings. Food fermentations: The ecology, performance, and functionality of fermented foods would be within the journal's scope provided the reported study can be replicated and results applied to define, improve, or contribute to the body of knowledge. Using omics to characterize, correlate, and/or identify populations or to study community assembly in fermented foods is encouraged. Findings of omics are preferably verified and not solely based on sequencing, metabolic profiles, and correlation software. Probiotic studies will be within scope but only if these relate to the interaction of stability within a food system rather than the gastrointestinal tract or effects on the immune system. Food processing environments: The prevalence of pathogens or spoilage microbes within the processing environment can be considered if linked to a production practice or process. The control of biofilms by bacterial strains or communities is within scope if evidence of biofilm formation within a simulated commercial environment exists. Biofilms formed on surfaces not encountered within food processing environments, such as microtiter plates, will not be considered. Pre-harvest microbiology of foods: Aspects of microbiology, ecology, and control of microbes encountered in animal or plant production that impact food safety and/or shelf-life are considered. Survey and prevalence studies: The prevalence of pathogens, including antimicrobial resistance, would be considered within the journal if sampled over a reasonable time period and geographical region and linked to a practice or procedure (for example, administration of antibiotics, cage-free production, amongst others). Risk assessment and predictive microbiology: Studies reporting on risk assessment or predictive microbiology, including the application of artificial intelligence, are within the journal's scope provided they relate to the activity of microbes within a food or processing environment. Microbiology diagnostics: Diagnostics, including biosensors, for detecting microbes are within scope provided they are tested using a sufficient spectrum of strains to assess selectivity and sensitivity. Detection of targets with relevant food systems should also be demonstrated. Food safety education and training tools: Training or teaching approaches and training tools can be considered, provided the learning approac

摘自期刊官网 Aims & Scope

研究方向（LetPub）：工程技术-生物工程与应用微生物

主编 Keith K. Warriner出版商官网

编委会国家分布：中国大陆 14 位（约 18%）；主要国家 中国 14、意大利 13、西班牙 11、加拿大 9、美国 8（共 79 位编委标注了国家） 编委会 ↗出版商官网 · 2026-10-01

中科院期刊分区表

数据库收录

SCIEScopusLetPub

国际期刊预警名单：各版本均未列入LetPub

不同版本、大类与小类分别展示，不将不同评价口径合并为一个分区值；投稿与考核前请确认所在机构采用的版本。

影响力指标

影响因子

5.4LetPub · 2026-09-13

影响因子（出版商公布）

5.4出版商官网 · 2026-10-01

CiteScore 2026-06

10.5LetPub · 2026-09-13

CiteScore（出版商公布）

10.5出版商官网 · 2026-10-01

SJR 2026-06

1LetPub · 2026-09-13

SNIP 2026-06

1.32LetPub · 2026-09-13

h-index

103LetPub · 2026-09-13

h-index

179OpenAlex · 2026-10-01

i10-index

4,267OpenAlex · 2026-10-01

两年平均被引

5.04OpenAlex · 2026-10-01

自引率

3.7%LetPub · 2026-09-13

Gold OA 文章占比

27.09%LetPub · 2026-09-13

发文规模

年文章数

223LetPub · 2026-09-13

不同来源的统计口径与观测时间不同，页面保留各来源原值；“出版商公布”为期刊官网自述数据。

其他来源

平均审稿速度（社区反馈）

平均4.5月来源Elsevier官网：平均10周LetPub · 2026-09-13

平均录用比例（社区反馈）

25%LetPub · 2026-09-13

投稿到首次决定

5 天出版商官网 · 2026-10-01

外审后首次决定

47 天出版商官网 · 2026-10-01

投稿到接收

98 天出版商官网 · 2026-10-01

接收到发表

2 天出版商官网 · 2026-10-01

评审方式

单盲同行评审出版商官网

社区反馈来自投稿者样本，置信度 0.5，不代表期刊承诺；“出版商公布”的时间节点定义以官网为准。

混合期刊的文章处理费仅在作者选择开放获取发表时收取；按订阅方式发表通常不收费。

费用以期刊官网为准；不同来源的观测时间可能不同，页面保留各来源原值，不做平均。

摘录来自期刊官网页面，仅保留原文片段；“模型摘要”由 Workers AI 生成并经原文校验，以官网为准。

出版商

Academic Press Inc.

出版国家或地区

ENGLAND

出版语言

English

出版周期

Bimonthly

创刊年份

1984

ISSN

0740-0020

电子版 ISSN

1095-9998

官方链接

• 期刊主页 ↗LetPub
• 投稿系统 ↗出版商官网
• 专刊 / 特刊征稿 ↗出版商官网