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International Journal of Food Microbiology (IJFM)

IJFM (International Journal of Food Microbiology): Following the initial charter of the ICFMH, an 'International Journal on Food Microbiology' was approved in Budapest by the ICFMH Executive in 1983, and had its start in January 1984. (First Editor-in-Chief: Dr. H. Søgaard, followed by Prof. M. Jakobsen in 1986 and Dr. Luca Cocolin in 2008). As the “flagship” of the ICFMH, and published by Elsevier, it has gained and enjoys constantly increasing international recognition. The impact factor was 2.26 in 2003 and presently (2011) is 3.327. The IJFM ranks 9/128 in Food Science and Tecnology field and 35/112 in the Microbiology field of the Journal Citations Reports® published by Thomson Reuters in 2012. For more information about the journal, visit:

Submissions of manuscripts to the Journal can be made via the following website:

Highlighted content

ICFMH 2017 training workshop for African food microbiologists held in Accra, Ghana

ICFMH organized and sponsored a training workshop on molecular methods for food microbiology and safety in Accra (Ghana) in December 11-17, 2017.

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