Food Microbiology

The detection of Salmonella serovars from animal feed and raw chicken using a combined immunomagnetic separation and ELISA method
pp. 361-366(6)
Authors: Mansfield L.P.; Forsythe S.J.

Loss of crystal violet binding activity in stationary phase Yersinia enterocolitica following gamma irradiation
pp. 367-374(8)
Authors: Sommers C.H.; Bhaduri S.

A single-step polymerase chain reaction for combined gene detection and epidemiological typing of Listeria monocytogenes
pp. 375-386(12)
Authors: Medeiros D.; Farber J.M.

Antibacterial activity of smoke wood condensates against Aeromonas hydrophila, Yersinia enterocolitica andListeria monocytogenes at low temperature
pp. 387-393(7)
Authors: Suñen E.; Fernandez-Galian B.; Aristimuño C.

Simulation and modelling of the effect of small inoculum size on time to spoilage by Bacillus stearothermophilus
pp. 395-405(11)
Authors: Llaudes M.K.; Zhao L.; Duffy S.; Schaffner D.W.

Lactobacillus reuteri LA6 and Lactobacillus gasseri LA39 isolated from faeces of the same human infant produce identical cyclic bacteriocin
pp. 407-415(9)
Authors: Kawai Y.; Ishii Y.; Uemura K.; Kitazawa H.; Saito T.; Itoh T.

Hardaliye: fermented grape juice as a traditional Turkish beverage
pp. 417-421(5)
Authors: Arici M.; Coskun F.

Listeria in ready-to-eat and unprocessed foods produced in Portugal
pp. 423-429(7)
Authors: Guerra M.M.; McLauchlin J.; Bernardo F.A.

Inhibition of Listeria monocytogenes in cold smoked salmon by addition of sakacin P and/or liveLactobacillus sakei cultures
pp. 431-439(9)
Authors: Katla T.; Møretrø T.; Aasen I.M.; Holck A.; Axelsson L.; Naterstad K.

Indigenous wine killer yeasts and their application as a starter culture in wine fermentation
pp. 441-451(11)
Authors: Zagorc T.; Maráz A.; Cadez N.; Jemec K.P.; Péter G.; Resnik M.; Nemani J.; Raspor P.

A predictive model of growth from spores of non-proteolytic Clostridium botulinum in the presence of different CO₂concentrations as influenced by chill temperature, pH and NaCl
pp. 453-461(9)
Authors: Fernandez P.S.; Baranyi J.; Peck M.W.

The potential application of plant essential oils as natural food preservatives in soft cheese
pp. 463-470(8)
Authors: Smith-Palmer A.; Stewart J.; Fyfe L.