Food Microbiology

Isolation and enumeration of Bacillus cereus from foods on a novel chromogenic plating medium
pp. 231-238(8)
Authors: Peng H.; Ford V.; Frampton E.W.; Restaino L.; Shelef L.A.; Spitz H.

Optimization of sourdough fermentation with Lactobacillus brevis and baker's yeast
pp. 239-245(7)
Authors: Meignen B.; Onno B.; Gélinas P.; Infantes M.; Guilois S.; Cahagnier B.

Yeast population dynamics in five spontaneous fermentations of Malvasia must
pp. 247-259(13)
Authors: Povhe Jemec K.; Cadez N.; Zagorc T.; Bubic V.; Zupec A.; Raspor P.

Antibacterial activity of the essential oil of Picea excelsa on Listeria, Staphylococcus aureus and coliform bacteria
pp. 261-268(8)
Authors: Canillac N.; Mourey A.

Influence of sodium pyrophosphate on thermal inactivation of Listeria monocytogenes in pork slurry and ground pork
pp. 269-276(8)
Authors: Lihono M.A.; Mendonca A.F.; Dickson J.S.; Dixon P.M.

Phenotypic and genotypic aspects of Lactobacillus sanfranciscensis strains isolated from sourdoughs in Italy
pp. 277-285(9)
Authors: Foschino R.; Arrigoni C.; picozzi C.; Mora D.; Galli A.

A survey on the incidence of Campylobacter spp. and the development of a surface adhesion polymerase chain reaction (SA-PCR) assay for the detection of Campylobacter jejuni in retail meat products
pp. 287-298(12)
Authors: Cloak O.M.; Duffy G.; Sheridan J.J.; Blair I.S.; McDowell D.A.

Changes in appearance and natural microflora on iceberg lettuce treated in warm, chlorinated water and then stored at refrigeration temperature
pp. 299-308(10)
Authors: Li Y.; Brackett R.E.; Shewfelt R.L.; Beuchat L.R.

Genetic labeling of lactobacilli in a food grade manner for strain-specific detection of industrial starters and probiotic strains
pp. 309-317(9)
Authors: Malinen E.; Laitinen R.; Palva A.

Microbiology of “Orinotyri”, a ewe's milk cheese from the Greek mountains
pp. 319-328(10)
Authors: Prodromou K.; Thasitou P.; Haritonidou E.; Tzanetakis N.; Litopoulou-Tzanetaki E.

Influence of partial replacement of NaCl with KCl and CaCl₂on microbiological evolution of dry fermented sausages
pp. 329-334(6)
Authors: Gimeno O.; Astiasarán I.; Bello J.

Predictive model for the behavior of Listeria monocytogenes Scott A in Shrikhand, prepared with a biopreservative, pediocin K7
pp. 335-343(9)
Authors: Jagannath A.; Ramesh A.; Ramesh M.N.; Chandrashekar A.; Varadaraj M.C.

Analysis of the effects of osmoprotectants on the high osmolality-dependent induction of increased thermotolerance inSalmonella typhimurium
pp. 345-354(10)
Authors: Fletcher S.A.; Rhodes D.; Csonka L.N.

Effects of chlorine on cells of Vibrio cholerae
pp. 355-359(5)
Authors: Sousa O.V.; Vieira R.H.S.F.; Patel T.R.; Hofer E.; Mesquita V.P.