Food Microbiology


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

by the IFT Food Microbiology Division


THE FOOD MICROBIOLOGY DIVISION of the Institute of Food Technologists has prepared the following guidelines for use by authors in preparing papers reporting food microbiology research data for publication in Journal of Food Science, as well as for use by reviewers when evaluating the suitability of such manuscripts for publication.

The supplementary instructions presented here are intended to help authors determine whether their work: (1) is suitable for publication in JFS, and (2) conforms to special JFS protocols, if the topic of the submitted manuscript is in one of the following areas: Engineering/Physical Properties, Foodservice, Fruits and Vegetables, Microbiology, Nutrition, Seafood, or Sensory Evaluation.

Primary information for authors preparing manuscripts for publication in the Journal of Food Science appears in the Author Information on this site, and in J Food Sci 67(9):3553 (2002).

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]