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Publisher: Academic Press

Volume 16, Number 3, June 1999
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Eggheads
pp. 211-211(1)
Author: Batt C.

Occurrence of Bacillus cereus and Yersinia enterocolitica in South African retail meats
pp. 213-217(5)
Authors: Nortjé G.L.; Vorster S.M.; Greebe R.P.; Steyn P.L.

Microbiological and biochemical changes during ripening of salchichón, a Spanish dry cured sausage
pp. 219-228(10)
Authors: Lizaso G.; Chasco J.; Beriain M.J.

Incorporation of bacteriocin in plastic retains activity and inhibits surface growth of bacteria on meat
pp. 229-235(7)
Authors: Siragusa G.R.; Cutter C.N.; Willett J.L.

Influence of the starter culture on the microbiological and sensory characteristics of ewe's cheese
pp. 237-247(11)
Authors: Ortigosa M.; Bárcenas P.; Arizcun C.; Pérez-Elortondo F.; Albisu M.; Torre P.

A bacteriocin from Carnobacterium piscicola for the control of Listeria monocytogenes in vacuum-packaged meat
pp. 249-255(7)
Authors: Schöbitz R.; Zaror T.; León O.; Costa M.

Enhanced inactivation of Salmonella typhimurium and verotoxigenic Escherichia coli by nisin at 6·5°C
pp. 257-267(11)
Authors: Elliason D.J.; Tatini S.R.

Comparison of the Baranyi model with the modified Gompertz equation for modelling thermal inactivation of Listeria monocytogenes Scott A
pp. 269-279(11)
Authors: Xiong R.; Xie G.; Edmondson A.S.; Linton R.H.; Sheard M.A.

The effects of hot water pasteurizing treatments on the appearances and microbiological conditions of beef carcass sides
pp. 281-289(9)
Authors: Gill C.O.; Bryant J.; Bedard D.

A rapid PCR-based hybridization assay for the detection of Listeria monocytogenes in channel catfish
pp. 291-297(7)
Authors: Wang C.; Hong C.

The effect of a competitive microflora, pH and temperature on the growth kinetics of Escherichia coliO157:H7
pp. 299-307(9)
Authors: Duffy G.; Whiting R.C.; Sheridan J.J.

Survival of Escherichia coli O157:H7 in dried beef powder as affected by water activity, sodium chloride content and temperature
pp. 309-316(8)
Authors: Ryu J.-H.; Deng Y.; Beuchat L.R.

Changes in heat tolerance of Escherichia coli O157:H7 after exposure to acidic environments
pp. 317-324(8)
Authors: Ryu J.-H.; Beuchat L.R.

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