Food Microbiology

Effect of temperature, water activity, pH and some antimicrobials on the growth of Penicillium olsonii isolated from the surface of Spanish fermented meat sausage
pp. 1-7(7)
Authors: López Díaz T.M.; González C.J.; Moreno B.; Otero A.

Food poisoning due to enterotoxigenic strains of Staphylococcus present in Minas cheese and raw milk in Brazil
pp. 9-14(6)
Authors: Simeão do Carmo L.; Dias R.S.; Linardi V.R.; José de Sena M.; Aparecida dos Santos D.; Eduardo de Faria M.; Pena E.C.; Jett M.; Heneine L.G.

Microflora of two varieties of sweet cherries: Burlat and Sweetheart
pp. 15-21(7)
Authors: Venturini M.E.; Oria R.; Blanco D.

Study of enterococci and micrococci isolated throughout manufacture and ripening of San Simón cheese
pp. 23-33(11)
Authors: García M.C.; Rodríguez M.J.; Bernardo A.; Tornadijo M.E.; Carballo J.

Survival of Ca-alginate microencapsulated Bifidobacterium spp. in milk and simulated gastrointestinal conditions
pp. 35-45(11)
Authors: Hansen L.T.; Allan-Wojtas P.M.; Jin Y.-L.; Paulson A.T.

Characterization of Listeria monocytogenes strains isolated from food and humans in Italy by pulsed-field gel electrophoresis
pp. 47-55(9)
Authors: Gianfranceschi M.; Pourshaban M.; Gattuso A.; Wedell-Neergaard C.; Aureli P.

Activity of trisodium phosphate compared with sodium hydroxide wash solutions against Listeria monocytogenesattached to chicken skin during refrigerated storage
pp. 57-63(7)
Authors: Capita R.; Alonso-Calleja C.; del Camino García-Fernández M.; Moreno B.

A comparison of surface sampling methods for detecting coliforms on food contact surfaces
pp. 65-73(9)
Authors: Moore G.; Griffith C.

The growth of Listeria monocytogenes in fresh goat cheese (Cameros cheese) packaged under modified atmospheres
pp. 75-82(8)
Authors: Olarte C.; González-Fandos E.; Giménez M.; Sanz S.; Portu J.

The behaviour of log phase Escherichia coli at temperatures below the minimum for sustained growth
pp. 83-90(8)
Authors: Jones T.; Gill C.O.; McMullen L.

Rhizopus oligosporus biomass, sporangiospore yield and viability as influenced by harvesting age and processing conditions
pp. 91-96(6)
Authors: Thanh N.V.; Nout M.J.R.

The effect of oregano essential oil on survival/death of Salmonella typhimurium in meat stored at 5°C under aerobic, VP/MAP conditions
pp. 97-103(7)
Authors: Skandamis P.; Tsigarida E.; Nychas G-J.E.

Survival of micro-organisms in extra virgin olive oil during storage
pp. 105-109(5)
Authors: Ciafardini G.; Zullo B.A.

Comparative analysis of a modified rapid presence/absence test and the standard MPN method for detectingEscherichia coli in orange juice
pp. 111-115(5)
Authors: Weagant S.D.; Feng P.C.H.