Journal of Food: Microbiology, Safety & Hygiene
Open Access

ISSN: 2476-2059

+44 1478 350008

Food Additives

Food additives are substances added to food to preserve flavor or enhance its taste, appearance, or other qualities. Some additives have been used for centuries; for example, preserving food by pickling, salting, as with bacon, preserving sweets or using sulfur dioxide as with wines.

High Impact List of Articles

Molecular Diversity of Gut Microbiota and Short Chain Fatty Acids in Egyptian Adults Following Dietary Intervention with Fermented Sobya
Eid Labib, Michael Blaut, Laila Hussein, Mostafa Goud, Denise Lynette Kramer, Oleg Paliy, Bhanu Ganesh, Peter Schumann, RÃÂ¼diger Pukall, Anni Woting and Mohamed T Fouad
Research Article: Journal of Food: Microbiology, Safety & Hygiene
Selective Medium for Aerobic Incubation of Campylobacter
Arthur Hinton and Nelson A Cox
Research Article: Journal of Food: Microbiology, Safety & Hygiene
Evaluation of Microbiological Quality of Raw Milk from Farmers and Dairy Producers in Six Districts of Djibouti
Abdoul-latif Fatouma Mohamed*, Fourreh AE, Okieh AA, Said CN, Mérito A, Somda MK and Yagi S
Research Article: Journal of Food: Microbiology, Safety & Hygiene
Pathogen Persistence in Restaurant Menus: Comparison between Materials
Martín Gámez N, Mengual Lombar M, Carcedo I, Lopez M.A and Álava JI
Research Article: Journal of Food: Microbiology, Safety & Hygiene
Efficiency of Neutralized Antibacterial Culture Supernatant from Bacteriocinogenic Lactic Acid Bacteria Supplemented With Salt in Control of Microorganisms Present in Senegalese Artisanally Handled Fish by Immersion Preservative Technology During Gue
Michel Bakar Diop, Valente B Alvarez, Amadou Tidiane Guiro and Philippe Thonart
Research Article: Journal of Food: Microbiology, Safety & Hygiene

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