Food Microbiology


Guidelines for the Preparation and Review
of Papers Reporting Food Microbiology Research Data


Materials and Methods

In addition to information on instruments, reagents, experimental methods/design, and statistical treatment of data, the following information should be provided:

1. Describe microorganisms and culture conditions

  • Bacterial nomenclature should comply with "Approved Lists of Bacterial Names" (V.B.D. Skerman, V. McGowan, and P.H.A. Sneath, eds., 1989, Amer. Soc. for Microbiology, Washington, D.C.), and "Index of the Bacterial and Yeast Nomenclature Changes" (W.E.C. Moore and L.V.H. Moore, Eds., 1992, Amer. Soc. for Microbiology, Washington, D.C.).
  • Fungal nomenclature should conform as closely as possible with current literature. See "The Yeasts: A Taxonomic study" (N.J.W. Kreger-van Rij, eds. 3rd ed., 1984, Elsevier, New York, NY), and "Ainsworth & Bisby's Dictionary of the Fungi, Including the Lichens" (D.L. Hawksworth, B.C. Sutton, and G.C. Ainsworth, 7th ed., 1983, Commonwealth Mycological Inst., Kew, Surrey, U.K.).
2. Describe media: Indicate whether food, culture media or a model system was used, including details of any special procedures for preparation, handling or treatment. 

3. Methods for handling microorganisms and toxic chemicals [procedures and equipment for handling and disposal]

4. Manuscripts reporting nucleotide sequences or amino acid sequences should make them available for public access through GenBank Data Libraries, European Molecular Biology Laboratory (EMBL), or other reputable databases, and documented in the Materials and Methods section with appropriate accession numbers. Examples of databases can be found in Zhulin, I.B. 2015, Databases for microbiologists, Journal of Bacteriology, 197: 2458-2467.