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From the new editor
Food Microbiology, 2000, 17, 1 Available online at http://www.idealibrary.com on
Article No. fmic.1999.0331
EDITORIAL
From the new editor M. L. Tortorello
It is a privilege to accept the editorial torch handed to me from Carl Batt. There can be no doubt that, under his guidance, Food Microbiology has grown in stature and popularity. The journal has increased not only its page number per issue, but also its publication frequency, from quarterly to bimonthly. In the past year, published articles originated from 24 different countries, from every corner of the world. It is truly exciting to be part of the international community of microbiologists represented in the pages of Food Microbiology. The need for peer-reviewed science communication will likely increase in this community, and I have every expectation that the growth of the journal will continue. Food Microbiology is global not only in its readership but also in content. It seems that much of the current activity among food microbiologists concerns the study of food pathogens and the safety of foods. In fact, food safety was the subject of nearly half the articles published in Food Microbiology in the past year. Nevertheless, the scope of the journal is given by its name: the study of food microbiology in all its
0740 - 0020/00/010001 +01 $35.00/0
elements. A scan of the journal entries over the past year reveals a wide diversity of topics, from studies on yeasts and moulds to the friendly lactics, from ecology to physiology, from bio¢lms to biocontrol, from modeling to molecular methodology. It is satisfying to note that all areas of food microbiology research are alive, well and manifested in the contents of the journal. The Internet Age has dawned, and Food Microbiology has kept up by establishing a presence in the electronic publishing world via its World Wide Web homepage (http://www.academicpress.com/foodmicro). Current and back issues of the journal are accessible, including Tables of Contents, Abstracts, as well as the full-text articles with ¢gures and tables in PDF format. Although the Internet will be the catalyst for a great deal of change in research publication, Food Microbiology will be unchanging in the standards of excellence that traditionally have been associated with its publication. It is an exciting time to be involved in science communication, and I am looking forward to the education I will receive as journal editor.
# 2000 Academic Press
Article No. fmic.1999.0331
EDITORIAL
From the new editor M. L. Tortorello
It is a privilege to accept the editorial torch handed to me from Carl Batt. There can be no doubt that, under his guidance, Food Microbiology has grown in stature and popularity. The journal has increased not only its page number per issue, but also its publication frequency, from quarterly to bimonthly. In the past year, published articles originated from 24 different countries, from every corner of the world. It is truly exciting to be part of the international community of microbiologists represented in the pages of Food Microbiology. The need for peer-reviewed science communication will likely increase in this community, and I have every expectation that the growth of the journal will continue. Food Microbiology is global not only in its readership but also in content. It seems that much of the current activity among food microbiologists concerns the study of food pathogens and the safety of foods. In fact, food safety was the subject of nearly half the articles published in Food Microbiology in the past year. Nevertheless, the scope of the journal is given by its name: the study of food microbiology in all its
0740 - 0020/00/010001 +01 $35.00/0
elements. A scan of the journal entries over the past year reveals a wide diversity of topics, from studies on yeasts and moulds to the friendly lactics, from ecology to physiology, from bio¢lms to biocontrol, from modeling to molecular methodology. It is satisfying to note that all areas of food microbiology research are alive, well and manifested in the contents of the journal. The Internet Age has dawned, and Food Microbiology has kept up by establishing a presence in the electronic publishing world via its World Wide Web homepage (http://www.academicpress.com/foodmicro). Current and back issues of the journal are accessible, including Tables of Contents, Abstracts, as well as the full-text articles with ¢gures and tables in PDF format. Although the Internet will be the catalyst for a great deal of change in research publication, Food Microbiology will be unchanging in the standards of excellence that traditionally have been associated with its publication. It is an exciting time to be involved in science communication, and I am looking forward to the education I will receive as journal editor.
# 2000 Academic Press