Food microbiology is the scientific study of microorganisms that inhabit, create, or contaminate food, encompassing bacteria, yeasts, molds, viruses, and their effects on food safety, spoilage, and fermentation. Research published in Food Science and Hygiene addresses practical applications of food microbiology in i…
Food microbiology is the scientific study of microorganisms that inhabit, create, or contaminate food, encompassing bacteria, yeasts, molds, viruses, and their effects on food safety, spoilage, and fermentation. Research published in Food Science and Hygiene addresses practical applications of food microbiology in industrial and public health contexts. Published work has examined quantitative microbiological risk assessment as a process improvement tool, highlighting its utility in evaluating and managing microbial hazards throughout food production systems. Additional research has investigated the antimicrobial properties of essential oils against hygienically significant yeasts and their effectiveness in controlling spoilage organisms such as Saccharomyces cerevisiae in juice products. These studies reflect the field's dual focus on preventing foodborne illness and extending product shelf life through evidence-based interventions. Understanding food microbiology remains essential for developing safer food processing methods, formulating effective preservation strategies, and protecting public health. The discipline bridges fundamental microbial science with applied food technology, informing decisions about sanitation protocols, ingredient selection, and quality control measures across the food industry.
2 peer-reviewed articles, ranked by relevance. Each links to its DOI.
The 2 articles above have been cited 5 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.
A sample of recent works citing this journal's research on Food Microbiology, linking to each citing work.