Food Microbiology

Food Irradiation - To be or not to be?
pp. 251-251(1)
Author: Forsythe R.

Survival of indicator/pathogenic bacteria in orange soft drink
pp. 253-257(5)
Authors: Massa S.; Facciolongo M.; Rabasco E.; Caruso M.

Effects of curing additives on the control of Listeria monocytogenes by lactocin 705 in meat slurry
pp. 259-264(6)
Authors: Vignolo G.; Fadda S.; de Kairuz M.N.; Holgado A.P.R.; Oliver G.

Inactivation of Escherichia coli inoculated in liquid whole egg by high hydrostatic pressure
pp. 265-272(8)
Authors: Ponce E.; Pla R.; Capellas M.; Guamis B.; Mor-Mur M.

Survival of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella kentucky in Norwegian fermented, dry sausage
pp. 273-279(7)
Authors: Nissen H.; Holck A.

Thermal inactivation of Clostridium perfringensvegetative cells in ground beef and turkey as affected by sodium pyrophosphate
pp. 281-287(7)
Authors: Juneja V.K.; Marmer B.S.

Comparative antimicrobial activity of enterocin L50, pediocin PA-1, nisin A and lactocin S against spoilage and foodborne pathogenic bacteria
pp. 289-298(10)
Authors: Cintas L.M.; Casaus P.; Fernández M.F.; Hernández P.E.

Influence of cold shock on the fatty-acid composition of different lipid classes of the food-borne pathogen Listeria monocytogenes
pp. 299-306(8)
Authors: Mastronicolis S.K.; German J.B.; Megoulas N.; Petrou E.; Foka P.; Smith G.M.

Characterization of the induction of increased thermotolerance by high osmolarity in Salmonella
pp. 307-317(11)
Authors: Fletcher S.A.; Csonka L.N.

Effects of cold storage and heat–acid shocks on growth and verotoxin 2 production of Escherichia coli O157:H7
pp. 319-328(10)
Authors: Buncic S.; Avery S.M.

Phenotypic and genetic characterization of a non-hemolytic variant ofListeria monocytogenes from cold-smoked salmon
pp. 329-337(9)
Author: Strom M.S.

Comparison of selective culture media to enumerate coagulase-positive staphylococci in cheeses made from raw milk
pp. 339-346(8)
Authors: De Buyser M.L.; Audinet N.; Delbart M.O.; Maire M.; Françoise F.

Characterization of lactobacilli involved in the ripening of soppressata molisana, a typical southern Italy fermented sausage
pp. 347-353(7)
Authors: Coppola R.; Giagnacovo B.; Iorizzo M.; Grazia L.

Influence of nitrogen source on low temperature growth of verotoxigenic Escherichia coli
pp. 355-364(10)
Authors: Kauppi K.L.; O"Sullivan D.J.; Tatini S.R.