Food Microbiology

A vitalistic approach for non-thermal inactivation of pathogens in traditional Greek salads
pp. 405-421(17)
Authors: Skandamis P.N.; Davies K.W.; McClure P.J.; Koutsoumanis K.; Tassou C.

Bacillus cereus emetic toxin production in relation to dissolved oxygen tension and sporulation
pp. 423-430(8)
Authors: J. Finlay W.J.; Logan N.A.; Sutherland A.D.

Bacillus cereus emetic toxin production in cooked rice
pp. 431-439(9)
Authors: J. Finlay W.J.; Logan N.A.; Sutherland A.D.

Characterization of Micrococcaceae isolated from dry fermented sausage
pp. 441-449(9)
Authors: Papamanoli E.; Kotzekidou P.; Tzanetakis N.; Litopoulou-Tzanetaki E.

Arginine metabolism by wine Lactobacilli isolated from wine
pp. 451-461(11)
Authors: Tonon T.; Lonvaud-Funel A.

The microbiological profile of foods in the Republic of Cyprus: 1991–2000
pp. 463-471(9)
Authors: Eleftheriadou M.; Varnava-Tello A.; Metta-Loizidou M.; Nikolaou A-S.; Akkelidou D.

Effects of Turkish spice extracts at various concentrations on the growth of Escherichia coli O157:H7
pp. 473-480(8)
Authors: Sadç O.; Kuçu A.; Özcan M.; Özçelik S.

Inactivation by chlorine dioxide gas (ClO₂) of Listeria monocytogenes spotted onto different apple surfaces
pp. 481-490(10)
Authors: Du J.; Han Y.; Linton R.H.

Characterization of Bacillus cereus isolates from fresh vegetables and refrigerated minimally processed foods by biochemical and physiological tests
pp. 491-499(9)
Authors: Valero M.; Hernández-Herrero L.A.; Fernández P.S.; Salmerón M.C.

Growth and survival of bifidobacteria and lactic acid bacteria during the fermentation and storage of cultured soymilk drinks
pp. 501-508(8)
Authors: Wang Y-C.; Yu R-C.; Chou C-C.

Bactericidal synergism through bacteriocins and high pressure in a meat model system during storage
pp. 509-518(10)
Authors: Garriga M.; Aymerich M.T.; Costa S.; Monfort J.M.; Hugas M.

Enhancement of sakacin K activity against Listeria monocytogenes in fermented sausages with pepper or manganese as ingredients
pp. 519-528(10)
Authors: Hugas M.; Garriga M.; Pascual M.; Aymerich M.T.; Monfort J.M.

Growth and survival of Shigella sonnei and S. flexneri in minimal processed vegetables packed under equilibrium modified atmosphere and stored at 7°C and 12°C
pp. 529-536(8)
Authors: Bagamboula C.F.; Uyttendaele M.; Debevere J.

Pure cultures for making kefir
pp. 537-544(8)
Authors: Beshkova D.M.; Simova E.D.; Simov Z.I.; Frengova G.I.; Spasov Z.N.