Food Microbiology

Lights, camera, action
pp. 301-301(1)
Author: Batt C.

A model experimental gel-surface for the growth of bacteria on foods
pp. 303-311(9)
Authors: Brocklehurst T.F.; Mitchell G.A.; Smith A.C.

When is simple good enough: a comparison of the Gompertz, Baranyi, and three-phase linear models for fitting bacterial growth curves
pp. 313-326(14)
Authors: Buchanan R.L.; Whiting R.C.; Damert W.C.

Modelling of the activity of selected starters during sourdough fermentation
pp. 327-337(11)
Authors: Gianotti A.; Vannini L.; Gobbetti M.; Corsetti A.; Gardini F.; Guerzoni M.E.

Incidence of Listeria monocytogenes in poultry and poultry products obtained from Belgian and French abbatoirs
pp. 339-346(8)
Authors: Uyttendaele M.R.; Neyts K.D.; Lips R.M.; Debevere J.M.

Predictive models as means of measuring the relatedness of some Aspergillus species
pp. 347-351(5)
Authors: Baranyi J.; Gibson A.M.; Pitt J.I.; Eyles M.J.; Roberts T.A.

Observations on the microbial ecology of traditional alcoholic cider storage vats
pp. 353-361(9)
Authors: Swaffield C.H.; Scott J.A.; Jarvis B.

Detection of pediocin PA-1-producing pediococci by rapid molecular biology techniques
pp. 363-371(9)
Authors: Rodriguez J.M.; Cintas L.M.; Casaus P.; Martinez M.I.; Suarez A.; Hernandez P.E.

Minimum inhibitory concentrations of antimicrobials against micro-organisms related to citrus juice
pp. 373-381(9)
Authors: Winniczuk P.P.; Parish M.E.

Evaluation of dislodging methods for laboratory-grown bacterial biofilms
pp. 383-390(8)
Authors: Lindsay D.; von Holy A.

Simple is good as long as it is enough
pp. 391-394(4)
Author: Baranyi J.

The three-phase linear model of bacterial growth: a response
pp. 395-397(3)
Author: Garthright W.E.

Response to comments
pp. 399-400(2)
Author: Buchanan R.