| International Journal of Food Microbiology | |
| Former Names: | --> |
| Abbreviation: | Int. J. Food Microbiol. |
| Discipline: | Microbiology |
| Editor: | L. Cocolin |
| Editors: | --> |
| Publisher: | Elsevier on behalf of the International Union of Microbiological Societies Committee on Food Microbiology and Hygiene |
| History: | 1984–present |
| Frequency: | Biweekly |
| Impact: | 5 |
| Impact-Year: | 2023 |
| Issn: | 0168-1605 |
| Coden: | IJFMDD |
| Oclc: | 38995670 |
| Website: | http://www.journals.elsevier.com/international-journal-of-food-microbiology/ |
| Link1: | http://www.sciencedirect.com/science/journal/01681605 |
| Link1-Name: | Online access |
| Link5: | --> |
| Link5-Name: | --> |
The International Journal of Food Microbiology is a peer-reviewed scientific journal publishing research papers, short communications, review articles, and book reviews in area of food microbiology and relates fields of mycology, bacteriology, virology, parasitology, and immunology. It is currently published by Elsevier on behalf of the International Union of Microbiological Societies and Committee on Food Microbiology and Hygiene, and edited by L. Cocolin (Università di Torino).
The journal is abstracted and indexed in:According to the Journal Citation Reports, the journal has a 2023 impact factor of 5.[1]