Food Microbiology

It does a body good...
pp. 1-1(1)
Author: Batt C.

Storage behaviour of immobilized dried micro-organisms
pp. 3-11(9)
Authors: Turker Ertugay N.; Hamamci H.

Detection of pathogenic and spoilage micro-organisms in food with the polymerase chain reaction
pp. 13-31(19)
Authors: Scheu P.M.; Berghof K.; Stahl U.

Comparison of the enterotoxigenic types, toxic shock syndrome toxin I (TSST-1) strains and antibiotic susceptibilities for enterotoxigenic Staphylococcus aureusstrains isolated from food and clinical samples
pp. 33-41(9)
Authors: Tsen H.Y.; Yu G.K.; Wang K.C.; Wang S.J.; Chang M.Y.; Lin L.Y.

Changes in microbial flora during manufacture of a traditional fermented milk from ewe's milk
pp. 43-50(8)
Authors: Samolada M.; Litopoulou-Tzanetaki E.; Xanthopoulos V.; Tzanetakis N.

Loading of Saccharomyces cerevisiaewith glycerol leads to enhanced fermentation in sweet bread doughs
pp. 51-58(8)
Authors: Myers D.K.; Joseph V.M.; Pehm S.; Galvagno M.; Attfield P.V.

Survival of undesirable micro-organisms in fruit yoghurts during storage at different temperatures
pp. 71-77(7)
Authors: Canganella F.; Ovidi M.; Paganini S.; Vettraino A.M.; Bevilacqua L.; Trovatelli L.D.

Factors affecting aerobic colony counts for bottled water
pp. 79-90(12)
Authors: Parrington L.J.; Sharpe A.N.

Several MPN models for serial dilutions with suppressed growth at low dilutions
pp. 91-99(9)
Authors: Blodgett R.J.; Garthright W.E.

Microbial and sensory changes in vacuum-packed frankfurter-type sausage by Lactobacillus alimentariusand fate of inoculated Salmonella enteritidis
pp. 101-111(11)
Authors: Kotzekidou P.; Bloukas J.G.

Yeast populations associated with processed poultry
pp. 113-117(5)
Authors: Viljoen B.C.; Geornaras I.; Lamprecht A.; von Holy A.

A liquid medium for growth of the thermophilic campylobacters in a carbon dioxide air mixture as studied by polymyxin-cloth enzyme immunoassay
pp. 119-125(7)
Authors: Mihowich M.F.; Brooks B.W.; Joshi S.; Yamazaki H.