Food Microbiology

Acid production by bifidobacteria and yoghurt bacteria during fermentation and storage of milk
pp. 275-280(6)
Authors: Samona A.; Robinson R.K.; Marakis S.

Microbiological verification of the control of the processes of dressing, cooling and processing of beef carcasses at a high line-speed abattoir
pp. 291-301(11)
Authors: Jericho K.W.F.; Kozub G.C.; Bradley J.A.; Gannon V.P.J.; Golsteyn-Thomas E.J.; Gierus M.; Nishiyama B.J.; King R.K.; Tanaka E.E.; D'Souza S.; Dixon-MacDougall J.M.

Comparison of methods to determine the microbiological contamination of surfaces of beef carcasses by hydrophobic grid membrane filters, standard pour plates or flow cytometry
pp. 303-309(7)
Authors: Jericho K.W.F.; Kozub G.C.; Loewen K.G.; Ho J.

The effects of various disinfectants against Listeria monocytogenes on fresh-cut vegetables
pp. 311-321(11)
Authors: Zhang S.; Farber J.M.

Suitability of Lactococcus lactis subsp. lactis ATCC 11454 as a protective culture for lightly preserved fish products
pp. 323-332(10)
Authors: Wessels S.; Huss H.H.

Growth of Listeria monocytogenes on sliced cooked meat products
pp. 333-340(8)
Authors: Beumer R.R.; te Giffel M.C.; de Boer E.; Rombouts F.M.