Frontiers in Food Microbiology is a Specialty Section of Frontiers in Microbiology.

Frontiers in Food Microbiology, a Specialty Section of Frontiers in Microbiology, will focus on a wide variety of current research on microbes (bacteria, fungi, parasites and viruses) that have both beneficial and deleterious effects on the safety and quality of foods, and are thus a concern of public health. Frontiers in Food Microbiology publishes significant basic and applied research in the following areas:

- Food-borne microbes and their interactions with various foods and food chain
   environments including their adaptation and response mechanisms to food-processing
   and food-handling stresses.
- Industrial and biotechnological exploitation of microbial diversity and versatility for the
   improvement of quality, safety and healthy properties of processed foods.
- Biotechnological processes for the production of metabolites, enzymes or polymers, and
   for the exploitation of food industrial by-products.
- Evolutionary dynamics of food-borne pathogenic microbes and those of value to food
   processing and safety in their different ecological contexts.
- Genomics and functional genomics of pathogenic and value-adding technological
   microbes.
- Molecular methods for the identification, typing and characterization of food-associated
   microbes and complex microbial communities.
- Development of probiotics as food supplements and their effects on human health
   including effects on host gut microbiota.
- Predictive microbiology and its application to food and process optimization and risk
   assessment.

One ultimate goal is to facilitate and accelerate communication among food microbiologists and those active in pertinent other areas of the sciences, and stimulate new perspectives and innovation. Another very important goal is to contribute to a constructive dialog between scientists and the lay public on issues of food safety, food quality and healthy lifestyles.

Frontiers in Food Microbiology welcomes the following tier 1 article types: Book Review, Editorial, General Commentary, Hypothesis & Theory, Methods, Mini Review, Opinion, Original Research, Perspective, Review and Specialty Grand Challenge.

All articles must be submitted directly to Frontiers in Food Microbiology, where they are processed by the associate and review editors of the Specialty Section.

All articles published in Frontiers in Food Microbiology will be subjected to the Frontiers Evaluation System after online publication. Authors of the original research articles with the highest impact, as judged by many expert readers, will be invited by the Field Chief Editor of Frontiers in Microbiology to write a prestigious Frontiers Focused Review - a tier 2 article. This is referred to as "democratic tiering". The selection is based on the reader impact over a 4-month period from the date of publication. The selected high impact articles are re-written in a review style centered on the original discovery, and aim to address the wider audience across all of Microbiology.