Inside front cover - Editorial Board etc.

Food Microbiology Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality that are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted masnuscripts. Papers relating to the following topics will be considered: • Physiology, genetics, biochemistry, and behavior of microorganisms that are either used to make foods or that represent safety or quality problems • Effects of preservatives, processes, and packaging systems on the microbiology of foods • Methods for detection, identification and enumeration of foodborne microorganisms or microbial toxins • Microbiology of food fermentations • Predictive microbiology • Microbial ecology of foods • Microbiological aspects of food safety • Microbiological aspects of food spoilage and quality

Editor M.L. Tortorello National Center for Food Safety and Technology US Food and Drug Administration Summit-Argo, IL, USA

Contributing Editors R.L. Buchanan Center for Food Safety and Applied Nutrition U.S. Food and Drug Administration College Park, MD, USA

C.O. Gill Agriculture and Agri-Food Canada Research Center Alberta, Canada M.G. Kontominas University of Ioannina Ioannina, Greece

F. Carlin INRA Avignon, France

A. Lonvaud Faculté Oenologie INRA – Université Victor Segalen Bordeaux Talence, France

G. Duffy Teagasc, The National Food Centre Dublin, Ireland

Editorial Board L. Almela University of Murcia, Spain J.-C. Augustin Ecole Nationale Veterinaire d’Alfort Maisons Alfort, France L. Beuchat University of Georgia Griffin, GA, USA

A. Gilmour Queen’s University of Belfast United Kingdom

J. Rovira Universidad de Burgos Spain

G. Giraffa Istituto Sperimentale Lattiero Caseario Lodi, Italy

L. Saucier Université Laval Quebec, Canada

M. Gobbetti Universita degli Studi di Bari Italy

A. Briones Universidad de Castilla-La Mancha Ciudad Real, Spain

P. Henschke The Australian Wine Research Institute Urrbrae, SA, Australia

J. Brooks Auckland University of Technology Auckland, New Zealand

A. Houde Food Research and Development Center St. Hyacinthe, Quebec, Canada

A.J.P. Brown University of Aberdeen United Kingdom

R. Linton Purdue University West Lafayette, IN, USA

M.-W. Byun Korea Atomic Energy Research Institute Daejeon, Korea C.P. Champagne Centre de Recherche et de Development sur les Aliments St. Hyacinthe, QC, Canada M.L. Chikindas Rutgers, The State University of New Jersey New Brunswick, NJ, USA C.-C. Chou National Taiwan University Taipei, Taiwan

V. Loureiro Institute Agriocole Superiore Lisbon, Portugal A. Martinez Instituto de Agroquimica y Tecnologia de Alimentos, Valencia, Spain D.A. McDowell University of Ulster at Jordanstown Northern Ireland K. Rahn Health Canada Guelph, ON, Canada A.J. Ramos Lleida University, Spain

D. Schaffner Rutgers University New Brunswick, NJ, USA U. Schillinger Institut für Hygiene und Toxikologie Karlsruhe, Germany S. Torriani Universita degli Studi di Verona Italy A.-J. Trujillo Universitat Autonoma de Barcelona Bellaterra, Spain M. Uyttendaele University of Gent Belgium B. Viljoen University of the Free State Bloemfontein, South Africa K. Yamazaki Hokkaido University Hakodate, Japan C. Yost University of Regina Saskatchewan, Canada

Past Editor: C.A. Batt, Department of Food Science, Cornell University, Stocking Hall, Ithaca, NY 14853, USA