Food microbiology is that the studies of the microorganisms that inhibit, create, or contaminate food. This includes the study of microorganisms causing food spoilage; also as, pathogens which will cause disease especially if food is badly cooked or stored. Those won’t to produce fermented foods like cheese, yogurt, bread, beer, and wine. Then those researchers with other useful roles like producing probiotics. The presence of bacteria, viruses, and fungi in food and food products. This term isn't restricted to pathogenic organisms: the presence of varied non-pathogenic bacteria and fungi in cheeses and wines, for instance, is included during this concept. In academic publishing, a scientific journal may be a periodical publication intended to further the progress of science, usually by reporting new research. Articles in scientific journals are mostly written by active scientists like students, researchers and professors rather than professional journalists. There are thousands of scientific journals in publication, and lots of more are published at various points within the past (see list of scientific journals). Most journals are highly specialized, although a number of the oldest journals like Nature publish articles and scientific papers across a good range of scientific fields. Scientific journals contain articles that are peer reviewed, in an effort to make sure that articles meet the journal's standards of quality, and scientific validity. Although scientific journals are superficially almost like professional magazines, they're actually quite different. problems with a scientific journal are rarely read casually, together would read a magazine. The publication of the results of research is an important a part of the methodology. If they're describing experiments or calculations, they need to supply enough details that an independent researcher could repeat the experiment or calculation to verify the results. Each such journal article becomes a part of the permanent scientific record.