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Food Microbiology Impact Factor | Open Access Journals
Journal of Experimental Food Chemistry

Journal of Experimental Food Chemistry

ISSN: 2472-0542

Open Access
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Food Microbiology Impact Factor

Food microbiology is the scientific study of microorganisms, both in food and used for the production of food. This includes microorganisms that contaminate food, as well as those used in its production; for example to produce yoghurt, cheese, beer and wine. Foodborne pathogens are the leading causes of illness and death in less developed countries killing approximately 1.8 million people annually. In developed countries foodborne pathogens are responsible for millions of cases of infectious gastrointestinal diseases each year, costing billions of dollars in medical care and lost productivity. Food poisoning, also called foodborne illness, is illness caused by eating contaminated food. Infectious organisms — including bacteria, viruses and parasites — or their toxins are the most common causes of food poisoning. Infectious organisms or their toxins can contaminate food at any point of processing or production. Contamination can also occur at home if food is incorrectly handled or cooked. Food contamination involves Pathogenic (disease-causing organisms) contamination - such as bacteria, viruses and parasites - can be on food that if not handled or cooked safely can cause illness.

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Citations: 389

Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report

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