The American Society for Microbiology (ASM) will introduce a new title, ASM Food Microbiology, in early 2026. The journal will be ASM’s 17th peer-reviewed publication and its ninth open access title.
The launch comes as demand for research on microbial safety, fermentation, probiotics, spoilage, and biotechnology innovations in food systems. The journal will cover areas including foodborne pathogens and microbial safety; probiotics and prebiotics in food systems; food fermentation microbiology; microbial spoilage and food preservation; biotechnology for food production; food microbiomes; and innovations in detection methods.
According to ASM, the new title reflects both the complexity of global food systems and the rise of biotechnology solutions to sustainability and nutrition challenges. The society has opened a search for an editor-in-chief to begin a five-year renewable term in January 2026. Applications and nominations are due by September 29, 2025.
With more than 37,000 members, ASM publishes across a wide range of microbiology fields and supports scientific discovery through conferences, journals, certifications, and training programs.
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