Aims & Scope

Journal of Food Safety and Food Quality-Archiv für Lebensmittelhygiene (JFSFQ) is a peer-reviewed, open-access journal, publishes papers that address the scientific aspects of food safety and food quality across the entire food system, from primary production and food processing to distribution, storage, and consumption.

JFSFQ encompasses studies on the physical, chemical, and biological factors that affect food safety and quality, including, but not limited to, food contaminants, residues, natural toxins, and foodborne hazards, as well as the associated formation, transformation, detection, and risk assessment. Research on applied food chemistry, analytical methodologies, exposure assessment, and the safety evaluation of food components and additives is also encompassed within the remit of the journal.

JFSFQ publishes Original Research Articles, Reviews, Short Communications, Editorials, Opinions, Letters to the Editor and Commentary Articles.

Topics of interest include, but is not limited to:

Food hygiene and sanitation
Food safety and quality assurance
Food monitoring, inspection, and surveillance
Food safety risk assessment and management
Preventive food safety control measures, including process development, HACCP, food safety objectives, good manufacturing practices (GMP), and quality management systems
Food technology and processing related to food safety and quality
Food law, regulations, and standards
Food authentication, fraud prevention, and traceability
Antimicrobial strategies in food systems, including antimicrobial packaging
Novel antimicrobials, bacteriophages, and bacteriophage-derived compounds for food safety applications
Consumer protection, education, and risk communication related to food safety

The journal is of particular interest to: food scientists and technologists, public health professionals, food producers, processors, and marketers, regulators, inspectors, and policymakers, researchers and professionals involved in food safety, food quality, and public health.