Food Microbiology

Lessons from the past....mistakes for the future?
pp. 525-525(1)
Author: Batt C.

Airborne microflora in poultry slaughtering establishments
pp. 527-531(5)
Author: Ellerbroek L.

Modeling growth of Saccharomyces rosei in cucumber fermentation
pp. 533-542(10)
Authors: Passos F.V.; Fleming H.P.; Felder R.M.; Ollis D.F.

Reduction of trimethylamine oxide by Shewanella spp. under modified atmospheres in vitro
pp. 543-553(11)
Authors: Boskou G.; Debevere J.

Partial characterization of an antagonistic substance produced by Staphylococcus xylosus 1E and determination of the effectiveness of the producer strain to inhibit Listeria monocytogenes in Italian sausages
pp. 555-566(12)
Authors: Villani F.; Sannino L.; Moschetti G.; Mauriello G.; Pepe O.; Amodio-Cocchieri R.; Coppola S.

The resistance of Listeria monocytogenes to high hydrostatic pressure in foods
pp. 567-573(8)
Authors: Simpson R.K.; Gilmour A.

Effect of pre-ripening on microbial and chemical changes in dry fermented sausages
pp. 575-582(8)
Authors: Sanz Y.; Flores J.; Toldra F.; Feria A.

Description of the beta-glucosidase activity of wine yeasts
pp. 583-591(9)
Authors: Mateo J.J.; Di Stefano R.

Assessment of the hygienic performances of two beef carcass cooling processes from product temperature history data or enumeration of bacteria on carcass surfaces
pp. 593-602(10)
Authors: Gill C.O.; Bryant J.

Inhibitory effect of kiam (Cotylelobium lanceotatum craih.) wood extract on gram-positive food-borne pathogens and spoilage micro-organisms
pp. 603-608(6)
Authors: Chanthachum S.; Beuchat L.R.

Identification of yeasts from black olives in rapid system microtitre plates
pp. 609-616(8)
Author: Kotzekidou P.

Modelling the influence of temperature on the recovery of Listeria monocytogenes from heat injury
pp. 617-626(10)
Authors: McKellar R.C.; Butler G.; Stanich K.

Author and Subject Index
pp. 627-632(6)