Food Microbiology

Behaviour of Listeria monocytogenes in the presence of Listeria innocua during storage of minced beef under vacuum or in air at 0°C and 10°C
pp. 571-578(8)
Authors: Duffy G.; Walsh D.; Sheridan J.J.; Logue C.M.; Harrington D.; Blair I.S.; McDowell D.A.

Growth and survival of Escherichia coli O157:H7 during the fermentation and storage of diluted cultured milk drink
pp. 579-587(9)
Authors: Chang J-H.; Chou C-C.; Li C-F.

Effect of carbon dioxide pressure on Listeria monocytogenes in physiological saline and foods
pp. 589-596(8)
Author: Erkmen O.

Influence of the modelling approach on the estimation of the minimum temperature for growth in Belehrádek-type models
pp. 597-604(8)
Authors: Dantigny P.; Molin P.

Growth of Bacillus cereus in natural and acidified carrot substrates over the temperature range 5–30°C
pp. 605-612(8)
Authors: Valero M.; Leontidis S.; Fernández P.S.; Martínez A.; Salmerón M.C.

Zymological indicators: a new concept applied to the detection of potential spoilage yeast species associated with fruit pulps and concentrates
pp. 613-624(12)
Authors: Sancho T.; Giménez-Jurado G.; Malfeito-Ferreira M.; Loureiro V.

Microbial and color quality of fillets obtained from steam-pasteurized deheaded and eviscerated whole catfish
pp. 625-631(7)
Authors: Bal'a M.F.A.; Podolak R.; Marshall D.L.

Effect of high pressure combined with mild heat or nisin on inoculated bacteria and mesophiles of goat's milk fresh cheese
pp. 633-641(9)
Authors: Capellas M.; Mor-Mur M.; Gervilla R.; Yuste J.; Guamis B.

Inactivation of Escherichia coli O157:H7 on surface-uninjured and -injured green pepper (Capsicum annuum L.) by chlorine dioxide gas as demonstrated by confocal laser scanning microscopy
pp. 643-655(13)
Authors: Han Y.; Linton R.H.; Nielsen S.S.; Nelson P.E.

Growth/survival of natural flora and Aeromonas hydrophila on refrigerated uncooked pork and turkey packaged in modified atmospheres
pp. 657-669(13)
Authors: Mano S.B.; Ordoñez J.A.; Garcia de Fernando G.D.

Isolation of vancomycin-resistant Enterococcus faecium from Italian cheeses
pp. 671-677(7)
Authors: Giraffa G.; Olivari A.M.; Neviani E.

Growth of Salmonella enterica Serovar Enteritidis PT4 in media containing glucose results in enhanced RpoS-independent heat and acid tolerance but does not affect the ability to survive air-drying on surfaces
pp. 679-686(8)
Authors: Wilde S.; Jørgensen F.; Campbell A.; Rowbury R.; Humphrey T.

The antimicrobial effects of long-wave ultra-violet light and furocoumarins on some micro-organisms that occur in cheese brines
pp. 687-695(9)
Authors: Bintsis T.; Litopoulou-Tzanetaki E.; Davies R.; Robinson R.K.

Evidence of Viable But Non-Culturable state in Listeria monocytogenes by direct viable count and CTC-DAPI double staining
pp. 697-704(8)
Authors: Besnard V.; Federighi M.; Cappelier J.M.

Book Review - Food process engineering—theory and laboratory experiments
pp. 705-706(2)
Author: Davey K.R.