Food Microbiology

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pp. V-VI(2)

The shelf-life of beef steaks treated with dl-lactic acid and antioxidants and stored under modified atmospheres
pp. 1-7(7)
Authors: Djenane D.; Sa´nchez-Escalante A.; Beltra´n J.A.; Roncale´s P.

Distinctive human and swine strains of Salmonella enterica serotype Wien carry large self-transferable R-plasmids. A plasmid contains a class 1-qacE1–sul1 integron with the dfrA1–aadA1a cassette configuration
pp. 9-16(8)
Authors: Soto S.M.; Mart´n M.C.; Mendoza M.C.

Survival and growth of Salmonella in reconstituted infant cereal hydrated with water, milk or apple juice and stored at 4°C, 15°C and 25°C
pp. 17-25(9)
Authors: Abushelaibi A.A.; Sofos J.N.; Samelis J.; Kendall P.A.

Antibiotic susceptibility pattern of Escherichia coli strains with verocytotoxic E. coli-associated virulence factors from food and animal faeces
pp. 27-33(7)
Authors: Klein G.; Bu¨lte M.

Hydrolysis and transformation of terpene glycosides from muscat must by different yeast species
pp. 35-41(7)
Authors: Ferna´ndez-Gonza´lez M.; Di Stefano R.; Briones A.

Comparison of logistic regression and neural network-based classifiers for bacterial growth
pp. 43-55(13)
Authors: Hajmeer M.; Basheer I.

A collaborative study of a method for the enumeration of probiotic lactobacilli in animal feed
pp. 57-66(10)
Authors: Leuschner R.G.K.; Bew J.; Coeuret V.; Vernoux J-P.; Gueguen M.

Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties
pp. 67-75(9)
Authors: Di Cagno R.; De Angelis M.; Corsetti A.; Lavermicocca P.; Arnault P.; Tossut P.; Gallo G.; Gobbetti M.

‘Flash pasteurization’ of contaminated streams using a direct contact gas-fired water heater
pp. 77-82(6)
Authors: Muriana P.M.; Bowser T.; Davidson C.; Tilahun M.; Gibbs D.E.

Microbiological analysis of caviar from Russia and Iran
pp. 83-86(4)
Authors: Altug G.; Bayrak Y.

Enhanced storage-life of fresh haddock fillets with stabilized sodium chlorite in ice
pp. 87-90(4)
Authors: Zhang Y.; Lu H.; Levin R.E.

Behaviour of Listeria monocytogenes on two processed meat products as influenced by temperature or attached growth during preincubation
pp. 91-96(6)
Author: Dykes G.A.

The effects of cell immobilization, pH and sucrose on the growth of Listeria monocytogenes Scott A at 10°C
pp. 97-103(7)
Authors: Meldrum R.J.; Brocklehurst T.F.; Wilson D.R.; Wilson P.D.G.

Control of Enterobacter aerogenes by high-intensity, pulsed electric fields in horchata, a Spanish low-acid vegetable beverage
pp. 105-110(6)
Authors: Selma M.V.; Ferna´ndez P.S.; Valero M.; Salmero´n M.C.

An assessment of steam pasteurization and hot water immersion treatments for the microbiological decontamination of broiler carcasses
pp. 111-117(7)
Authors: Whyte P.; McGill K.; Collins J.D.

Black olives as substrate for Aspergillus parasiticus growth and aflatoxin B₁ production
pp. 119-126(8)
Authors: Leontopoulos D.; Siafaka A.; Markaki P.

Hazards and critical control points of kunun-zaki, a non-alcoholic beverage in Northern Nigeria
pp. 127-132(6)
Authors: Oranusi S.U.; Umoh V.J.; Kwaga J.K.P.

Enhanced inhibition of Listeria monocytogenes in Frankfurter sausage by the addition of potassium lactate and sodium diacetate mixtures
pp. 133-137(5)
Author: Stekelenburg F.K.