Food Microbiology

Chlorine dioxide wash of shrimp and crawfish an alternative to aqueous chlorine
pp. 261-267(7)
Authors: Andrews L.S.; Key A.M.; Martin R.L.; Grodner R.; Park D.L.

Microbiological quality of ice used to refrigerate foods
pp. 269-276(8)
Authors: Falcão J.P.; Dias A.M.G.; Correa E.F.; Falcão D.P.

Stress response of Aeromonas hydrophila following environmental challenges
pp. 285-293(9)
Authors: Isonhood J.H.; Gerard P.; Leenanon B.; DrakeM M.

Incidence and pathogenicity of Yersinia spp. isolates from poultry in Spain
pp. 295-301(7)
Authors: Capita R.; Alonso-Calleja C.; Prieto M.; García-Fernández M.d.C.; Moreno B.

Selection of starters for a traditional Turkish yayik butter made from yoghurt
pp. 303-312(10)
Authors: Sadiç O.; Arici M.; Simek O.

Attachment and inactivation of Vibrio parahaemolyticus on stainless steel and glass surface
pp. 341-350(10)
Authors: Wong H-C.; Chung Y-C.; Yu J-A.

Characterization of Salmonella Enteritidis isolates of chicken, egg and human origin from Turkey
pp. 375-382(8)
Authors: Íçgen B.; Candan Gürakan G.; Özcengiz G.

Isolation and characterization of shiga toxin-producing Escherichia coli from meat and dairy products
pp. 389-398(10)
Authors: Al-Gallas N.; Ben Aissa R R.; Attia Annabi T.; Bahri O.; Boudabous A.

Spoilage of fruit-flavoured bottled water by Gluconacetobacter sacchari
pp. 399-401(3)
Authors: Moore J.E.; Xu J.; Heaney N.; Millar B.C.

Guide to Foodborne Pathogens
pp. 403-404(2)
Author: Stewart D.S.