Food Microbiology

Mission creep
pp. 325-325(1)
Author: Batt C.

The microbiology and historical safety of margarine
pp. 327-333(7)
Authors: Delamarre S.; Batt C.A.

Predictive model for growth of Clostridium perfringens at temperatures applicable to cooling of cooked meat
pp. 335-349(15)
Authors: Juneja V.K.; Whiting R.C.; Marks H.M.; Snyder O.P.

Sterility testing of shelf-stable pudding by PCR
pp. 351-356(6)
Authors: Gandhi S.A.; Romick T.L.; Kandel J.S.; Beveridge B.E.

Destruction of Salmonella enteritidis inoculated in liquid whole egg by high hydrostatic pressure: comparative study in selective and non-selective media
pp. 357-365(9)
Authors: Ponce E.; Pla R.; Sendra E.; Guamis B.; Mor-Mur M.

Factors affecting the extreme acid resistance of Escherichia coli O157:H7
pp. 367-374(8)
Authors: Diez-Gonzalez F.; Russell J.B.

Recovery of viable but non-culturable Campylobacter jejuni cells in two animal models
pp. 375-383(9)
Authors: Cappelier J.M.; Magras C.; Jouve J.L.; Federighi M.

Microbiological quality and incidence of Staphylococcus aureus and Bacillus cereus in vegetarian food products
pp. 385-391(7)
Authors: Fang T.J.; Chen C.-Y.; Kuo W.-Y.

Detection of Salmonella in food over 30 h using enrichment and polymerase chain reaction
pp. 393-399(7)
Authors: Trkov M.; Majeríková I.; Jersek B.; Stefanovicová A.; Rijpens N.; Kuchta T.

Inhibition of the growth of Salmonella typhimurium ST-10 by propionic acid and chloride salts
pp. 401-407(7)
Author: Hinton Jr A.

Added pentosans in breadmaking: fermentations of derived pentoses by sourdough lactic acid bacteria
pp. 409-418(10)
Authors: Gobbetti M.; De Angelis M.; Arnaut P.; Tossut P.; Corsetti A.; Lavermicocca P.

A contribution of Listeria enrichment methodology—growth of Listeria monocytogenes under varying conditions concerning enrichment broth composition, cheese matrices and competing microbial flora
pp. 419-431(13)
Authors: Asperger H.; Heistinger H.; Wagner M.; Lehner A.; Brandl E.