Food Microbiology

Evaluation of a novel enrichment procedure for the isolation of Escherichia coli O157 from naturally contaminated raw beef, lamb and mixed meat products
pp. 471-478(8)
Authors: Chapman P.A.; Ellin M.; Ashton R.

Determination of several potential virulence factors in Vibrio spp. isolated from sea water
pp. 479-488(10)
Authors: Baffone W.; Citterio B.; Vittoria E.; Casaroli A.; Pianetti A.; Campana R.; Bruscolini F.

Effectiveness of CO₂and Nisaplin on increasing shelf-life of fresh pizza
pp. 489-498(10)
Authors: Cabo M.L.; Pastoriza L.; Bernárdez M.; Herrera J.J.R.

Study of Enterobacteriaceae during the manufacture and ripening of San Simón cheese
pp. 499-509(11)
Authors: Tornadijo M.E.; García M.C.; Fresno J.M.; Carballo J.

Recovery of heat-stressed E. coli O157:H7 from ground beef and survival of E. coli O157:H7 in refrigerated and frozen ground beef and in fermented sausage kept at 7°C and 22°C
pp. 511-519(9)
Authors: Uyttendaele M.; Vankeirsbilck S.; Debevere J.

Modelling mould spoilage in cold-filled ready-to-drink beverages by Aspergillus niger and Penicillium spinulosum
pp. 521-529(9)
Authors: Battey A.S.; Duffy S.; Schaffner D.W.

Growth rate and growth–no-growth interface of Penicillium brevicompactum as functions of pH and preservative acids
pp. 531-538(8)
Authors: Membré J-M.; Kubaczka M.; Chèné C.

Applying a generalized z -value concept to quantify and compare the effect of environmental factors on the growth of Listeria monocytogenes
pp. 539-545(7)
Authors: Pin C.; García de Fernando G.D.; Ordóñez J.A.; Baranyi J.

The effect of EDTA and trisodium phosphate, alone and in combination with nisin, on the growth of Arcobacter butzleri in culture
pp. 547-554(8)
Authors: Phillips C.A.; Duggan J.

Comparison of PALCAM and modified Oxford plating media for isolation of Listeria species in poultry meat following UVM II or Fraser secondary enrichment broths
pp. 555-563(9)
Authors: Capita R.; Alonso-Calleja C.; Prieto M.; del Camino García-Fernández M.; Moreno B.

The fate of Escherichia coli O157 : H7 in Myzithra, Anthotyros, and Manouri whey cheeses during storage at 2 and 12°C
pp. 565-570(6)
Authors: Govaris A.; Koidis P.; Papatheodorou K.