Pathogens and foodborne disease of food microbiology

Journal of experimental food chemistry is related to the food safety, food composition, food engineering, food microbiology, food packing, food preservation, food rheology, food fortification, etc...

Foodborne diseases of microbial origin have been documented as an important public health and economic issues. These infections pose a serious threat, particularly to the infants, children, elderly, pregnant women, and immunocompromised persons.

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.  Thorough preparation of food, including proper cooking, eliminates most bacteria and viruses. However, toxins produced by contaminants may not be liable to change to non-toxic forms by heating or cooking the contaminated food due to other safety conditions.

To ensure safety of food products, microbiological tests such as testing for pathogens and spoilage organisms are required. This way the risk of contamination under normal use conditions can be examined and food poisoning outbreaks can be prevented. Testing of food products and ingredients is important along the whole supply chain as possible flaws of products can occur at every stage of production.  Apart from detecting spoilage, microbiological tests can also determine germ content, identify yeasts and molds, and salmonella.

Journal of Experimental Food Chemistry accepts all types of articles including research, review, case reports, commentaries, hypotheses, meeting reports, editorials and short reports. JEFC is using Editorial Tracking System for quality in review process. It is an online manuscript submission, review and tracking system used by most of the best open access journals. Review processing is performed by the editorial board members of Journal or outside experts; at least two independent reviewers approval followed by editor's approval is required for acceptance of any citable manuscript.

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Nimmi Anna

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Journal of Experimental Food Chemistry
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Email: foodchem@biochemjournals.com