万维提示：
1、投稿方式：在线投稿。
2、期刊网址：
https://www.sciencedirect.com/journal/international-journal-of-food-microbiology
https://www.journals.elsevier.com/international-journal-of-food-microbiology
3、投稿网址：https://www.editorialmanager.com/food/default1.aspx
4、官网邮箱：lcocolin@gmail.com（编辑）
5、期刊刊期：半月刊，一年出版24期。
2021年12月23日星期四
投稿须知【官网信息】
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Author Guidelines
Types of paper
• Full-length Research Articles are complete reports of original, scientifically sound research. They must contribute new knowledge and be organized as described in this Guide. Manuscripts should not exceed 8000 words. Please follow carefully the organization of the sections described in "Preparation of text files" (see below).
• Reviews are papers which provide an analysis of a scientific or applied field, which include all important findings and bring together reports from a number of sources. Manuscripts should not exceed 12,000 words (excluding references). Review articles may be invited by the Editor or the Editorial Board. Alternatively, potential authors considering the preparation of a Review article should contact the Editor to suggest the topic and its scope, providing an outline in the form of major headings and a summary statement. In any case, such articles are subject to the normal processes of peer review and revision.
Subjects not considered for publication
• Development of methods if not validated in situ. To be suitable for publication in IJFM, new methods for the detection and/or quantification of target microorganisms must be validated in artificially and naturally contaminated foods. Such papers focusing on method development without application in the food matrix should be submitted to journals dealing with microbiological methods or applied microbiology.
• Natural and safe antimicrobial substances: since an extended literature is available on this subject, IJFM publishes only relevant and innovative papers. More specifically:
- in the case of essential oils, spices and chemical compounds: the antimicrobial activity should be tested in real food systems to validate their efficacy, testing in vitro only would not be sufficient for publication in IJFM. Moreover a detailed chemical analysis of the natural extract should be presented with indication of which compounds are exerting the antimicrobial activity;
- for bacteriocins, surveys of bacteriocin-producing strains in food products would not be considered unless the genes responsible for production were genetically characterized to show originality of such genes. IJFM gives priority to papers describing new bacteriocins (as determined by genetic approaches, N-terminal sequencing or results on antimicrobial spectrum and mechanisms) and application of bacteriocinogenic strains in situ, other than surveys of bacteriocin-producing strains in food products.
• Surveys focusing on the detection and quantification of toxins and microbial metabolites (mycotoxins, bacterial toxins, biogenic amines) and papers presenting new methods for detection and quantification of toxins and microbial metabolites will not be published in IJFM, unless they do contain correlated microbiological data of food safety significance. Papers presenting analytical data only should be sent to toxicology or food control journals.
• Gut microbiology and probiotic-targeted papers will have to present relevant direct links to food microbiology/safety. Animal models or studies in which the host is the main target of investigation should be submitted to appropriate journals and not to IJFM.
• Microbiological aspects of the production of ingredients should be submitted to suitable biotechnology journals. However, papers that consider the use of microorganisms to enhance the level of specific vitamins, amino acids, flavours, colours, polysaccharides etc in foods/beverages will be considered by IJFM.
• Papers where the microbiology is only focused on primary production, without a clear connection to quality and safety of foods, should be sent to journals related to primary production.
• Microbiology specifically related to human health without a clear focus on its relation to foods/beverages should be submitted to medical journals or similar.
• Repetition of studies conducted in other countries and locations, e.g. work on patterns of antibiotic resistance, prevalence of specific pathogens etc., will not be considered unless new scientific information has been achieved and clearly documented in the manuscript.
Furthermore:
• the word "probiotic" should only be used for organisms where real health effects are shown;
• "prediction and validation" should only be used if prediction and validation are really carried out with new independent data;
• for papers on modelling, parameter values should always be presented also with a measure of their confidence (confidence interval, standard error).
• the number of significant digits should be in relation to the accuracy of the data measured. It should be noted that significant number are NOT digits after the decimal point. Both 34 and 0.00025 have two significant figures and 34.0 and 0.000252 have three significant figures. Figures like 234.573 generally have largely overdone accuracy. Log numbers of microbial concentrations generally have only one digit after the decimal point.
Lastly, it is responsibility of the authors to pay attention to grammar and spelling.
Additional information
Questions regarding content of a proposed submission can be directed to the Editor-in-Chief:
Professor Luca Cocolin
DIVAPRA, Faculty of Agriculture, University of Turin
Via Leonardo da Vinci 44
10095 Grugliasco
Turin
Italy
E-mail: lcocolin@gmail.com
It is the author's responsibility to ensure that manuscripts are written in clear and comprehensible English. Authors whose native language is not English are strongly advised to have their manuscripts checked by an English-speaking colleague prior to submission. Manuscripts written in poor English will not be accepted for further review.
……
更多详情：
https://www.elsevier.com/journals/international-journal-of-food-microbiology/0168-1605/guide-for-authors
