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1、-Food Control is an international journal that provides essential information for those involved in foodsafety and process control.Food Control covers: Microbial food safety and antimicrobial systems Mycoto*ins Hazard analysis, HACCP and food safety objectives Risk assessment, including microbial ri

2、sk assessment Quality assurance and control Good manufacturing practices Food process systems design and control Food Packaging Rapid methods of analysis and detection, including sensor technology Environmental control and safety Codes of practice, legislation and international harmonization Consume

3、r issues Education, training and research needs.The scope of Food Control is prehensive and includes original research papers, authoritativereviews, short munications, ment articles that report on new developments in food control,and position papers.The work described should be innovative either in

4、the approach or in the methods used. Thesignificance of the results either for the science munity or for the food industry must also bespecified. Contributions that do not fulfil these requirements will not be considered for review andpublication.AUDIENCE.All managers, scientists, technologists, and

5、 legislators working in the food industry todayIMPACT FACTOR.2009: 2.463 Thomson Reuters Journal Citation Reports 2010IMPACT FACTOR.2009: 2.463 Thomson Reuters Journal Citation Reports 2010EDITORIAL BOARD.Editor-in-ChiefG. Campbell-Platt, University of Reading, Reading, UK, Email: geoffreycampbell-p

6、latt.co.ukNorth American EditorJ.J. Jen, California Polytechnic State University, San Luis Obispo, CA, USA, Email: forthamerica.Editorial Board MembersL. Anelich, Anelich Consulting, Pretoria, South AfricaD.L. Archer, University of Florida, Gainesville, FL, USAF. Busta, University of Minnesota, St.

7、Paul, MN, USAA.A.G. Candlish, Glasgow Caledonian University, Glasgow, UKJ. Chirife, Facultad de Ciencias Agrarias, Buenos Aires, ArgentinaG.W. Gould, Bedford, England, UKR. Greiner, Ma* Rubner-Institut (MRI), Karlsruhe, GermanyB. Jarvis, Ross Biosciences Ltd, Ross-on-Wye, UKD.J. Jukes, University of

8、 Reading, Reading, UKC-H. Lee, Korea University, Seoul, South KoreaF-K. Lcke, Fulda University of Applied Science, Fulda, GermanyF. Meuser, Technische Universitt Berlin (TUB), Berlin, GermanyS. Mortimore, General Mills Europe, St. Paul, MN, USAY. Motarjemi, Nestl Research Center, Vevey, SwitzerlandG

9、. Moy, World Health Organization, Genve, SwitzerlandA. Pisula, Warsaw Agricultural University (S.G.G.W.), Warsaw, PolandW.A. Plahar, CSIR Food Research Institute, Accra, GhanaP. Rao, Fuzhou University, Fuzhou, Fujian, ChinaG.L. Robertson, University of Queensland, Brisbane, QLD, AustraliaW.E.L. Spie

10、, Ma*-Rubner-Institut; Federal Institute for Nutrition, Karlsruhe, GermanyG. Trystram, AgroParisTech, Massy Cede*, FranceP. Wall, University College Dublin, Dublin, IrelandR.J. Winger, Massey University, Albany, New ZealandC. Zaror, Universidad de Concepcin, Concepcion, ChileGUIDE FOR AUTHORS.INTROD

11、UCTIONFood Control is an international journal that provides essential information for those involved in foodsafety and process control.Food Control covers:Microbial food safety and antimicrobial systems Mycoto*ins Hazard analysis, HACCP and food safetyobjectives Risk assessment, including microbial

12、 risk assessment Quality assurance and control Goodmanufacturing practices Food process systems design and control Food Packaging Rapid methodsof analysis and detection, including sensor technology Environmental control and safety Codesof practice, legislation and international harmonization Consume

13、r issues Education, training andresearch needs.The scope of Food Control is prehensive and includes original research papers, authoritativereviews, short munications, ment articles that report on new developments in food control,and position papers.The work described should be innovative either in t

14、he approach or in the methods used. Thesignificance of the results either for the science munity or for the food industry must also bespecified. Contributions that do not fulfil these requirements will not be considered for review andpublication.Types of paperOriginal high-quality research papers (p

15、referably no more than 7000 words, including tables andillustrations). Major review articles, up to 10,000 words Short munications of up to 3000 words,describing work that may be of a preliminary nature but which merits immediate publication.Short reviews on topical subjects, up to 6000 words. ment

16、articles not e*ceeding 2000 words.Authoritative position papers from e*pert groups are also wele.Food Control also publishes book reviews, Letters to the Editor, conference reports and a calendarof forthing events.The Editor-in-Chief has the right to decline formal review of a manuscript when it is

17、deemed that themanuscript is 1) on a topic outside the scope of the Journal; 2) lacking technical merit; 3) of insufficientnovelty for a wide international readership; 4) fragmentary and providing marginally incrementalresults; or 5) is poorly written.All contributions deemed suitable for review are

18、 read by two or more referees to ensure both accuracyand relevance, and revisions to the script may thus be required. On acceptance, contributions aresubject to editorial amendment to suit house style. When a manuscript is returned for revision priorto final acceptance, the revised version must be s

19、ubmitted as soon as possible after the authorsreceipt of the referees reports. Revised manuscripts returned after four months will be consideredas new submissions subject to full re-review.Contact details for submissionSubmission to this journal proceeds totally online. Use the following guidelines

20、to prepare your article.Via the homepage of this journal ees.elsevier./foodcont you will be guided stepwise throughthe creation and uploading of the various files.Page chargesThis journal has no page charges.BEFORE YOU BEGINEthics in PublishingFor information on Ethics in Publishing and Ethical guid

21、elines for journal publication see.elsevier./publishingethics and .elsevier./ethicalguidelinesConflict of interestAll authors are requested to disclose any actual or potential conflict of interest including any financial,personal or other relationships with other people or organizations within three

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24、ll not be published elsewhere in the same form, in English or in any otherlanguage, including electronically without the written consent of the copyright-holder. To verifyoriginality, your article may be checked by the originality detection software iThenticate. See also.elsevier./editors/plagdetect

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36、nd policies please visit.elsevier./fundingbodiesOpen accessThis journal offers you the option of making your article freely available to all via the ScienceDirectplatform. To prevent any conflict of interest, you can only make this choice after receiving notificationthat your article has been accept

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40、diting services pre- andpost-submission please visit webshop.elsevier./languageediting or our customer supportsite at support.elsevier. for more information.SubmissionSubmission to this journal proceeds totally online and you will be guided stepwise through the creationand uploading of your files. T

41、he system automatically converts source files to a single PDF file of thearticle, which is used in the peer-review process. Please note that even though manuscript sourcefiles are converted to PDF files at submission for the review process, these source files are needed forfurther processing after a

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43、lease submit, with the manuscript, the names, addresses and addresses of 3 potentialreferees. Note that the editor retains the sole right to decide whether or not the suggested reviewersare used.PREPARATIONUse of wordprocessing softwareIt is important that the file be saved in the native format of t

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46、hat of conventional manuscripts(see also the Guide to Publishing with Elsevier: .elsevier./guidepublication). Note thatsource files of figures, tables and te*t graphics will be required whether or not you embed your figuresin the te*t. See also the section on Electronic illustrations.To avoid unnece

47、ssary errors you are strongly advised to use the spell-check and grammar-checkfunctions of your wordprocessor.Every page of the manuscript should be numbered. Lines must be numbered consecutively throughoutthe manuscript, not per page.Article structureSubdivision - numbered sectionsDivide your artic

48、le into clearly defined and numbered sections. Subsections should be numbered1.1 (then 1.1.1, 1.1.2, .), 1.2, etc. (the abstract is not included in section numbering). Use thisnumbering also for internal cross-referencing: do not just refer to the te*t. Any subsection may begiven a brief heading. Ea

49、ch heading should appear on its own separate line.IntroductionState the objectives of the work and provide an adequate background, avoiding a detailed literaturesurvey or a summary of the results.Material and methodsProvide sufficient detail to allow the work to be reproduced. Methods already publis

50、hed should beindicated by a reference: only relevant modifications should be described.Theory/calculationA Theory section should e*tend, not repeat, the background to the article already dealt with in theIntroduction and lay the foundation for further work. In contrast, a Calculation section represe

51、nts apractical development from a theoretical basis.ResultsResults should be clear and concise.DiscussionThis should e*plore the significance of the results of the work, not repeat them. A bined Resultsand Discussion section is often appropriate. Avoid e*tensive citations and discussion of published

52、literature.ConclusionsThe main conclusions of the study may be presented in a short Conclusions section, which may standalone or form a subsection of a Discussion or Results and Discussion section.AppendicesIf there is more than one appendi*, they should be identified as A, B, etc. Formulae and equa

53、tions inappendices should be given separate numbering: Eq. (A.1), Eq. (A.2), etc.; in a subsequent appendi*,Eq. (B.1) and so on. Similarly for tables and figures: Table A.1; Fig. A.1, etc.Essential title page information Title. Concise and informative. Titles are often used in information-retrieval

54、systems. Avoidabbreviations and formulae where possible. Author names and affiliations. Where the family name may be ambiguous (e.g., a doublename), please indicate this clearly. Present the authors affiliation addresses (where the actual workwas done) below the names. Indicate all affiliations with

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57、s. If an author has moved since the work described in the articlewas done, or was visiting at the time, a Present address (or Permanent address) may be indicatedas a footnote to that authors name. The address at which the author actually did the work must beretained as the main, affiliation address.

58、 Superscript Arabic numerals are used for such footnotes.AbstractA concise and factual abstract is required. The abstract should state briefly the purpose of theresearch, the principal results and major conclusions. An abstract is often presented separately fromthe article, so it must be able to sta

59、nd alone. For this reason, References should be avoided, but ifessential, then cite the author(s) and year(s). Also, non-standard or unmon abbreviations shouldbe avoided, but if essential they must be defined at their first mention in the abstract itself.KeywordsImmediately after the abstract, provi

60、de a ma*imum of 6 keywords, using American spelling andavoiding general and plural terms and multiple concepts (avoid, for e*ample, and, of). Be sparingwith abbreviations: only abbreviations firmly established in the field may be eligible. These keywordswill be used for inde*ing purposes.Abbreviatio

61、nsDefine abbreviations that are not standard in this field in a footnote to be placed on the first pageof the article. Such abbreviations that are unavoidable in the abstract must be defined at their firstmention there, as well as in the footnote. Ensure consistency of abbreviations throughout the a

62、rticle.AcknowledgementsCollate acknowledgements in a separate section at the end of the article before the references and donot, therefore, include them on the title page, as a footnote to the title or otherwise. List here thoseindividuals who provided help during the research (e.g., providing langu

63、age help, writing assistanceor proof reading the article, etc.).UnitsFollow internationally accepted rules and conventions: use the international system of units (SI). Ifother units are mentioned, please give their equivalent in SI.Math formulaePresent simple formulae in the line of normal te*t wher

64、e possible and use the solidus (/) instead ofa horizontal line for small fractional terms, e.g., */Y. In principle, variables are to be presented initalics. Powers of e are often more conveniently denoted by e*p. Number consecutively any equationsthat have to be displayed separately from the te*t (if referred to e*plicitly in the te*t).Matematical and technical settingsUse the appropriate number of significant figures to e*press your data - they should be justifiableand reflect the necessary level of accuracy of the method. A normal ma*i