International Journal of Food Microbiology

Editorial Board
pp. CO2-CO2(1)

Freezing: an underutilized food safety technology?
pp. 127-138(12)
Author: Archer D.L.

Flavours of cheese products: metabolic pathways, analytical tools and identification of producing strains
pp. 139-159(21)
Authors: Marilley L.; Casey M.G.

Inhibition of Listeria monocytogenes by enterocin EJ97 produced by Enterococcus faecalis EJ97
pp. 161-170(10)
Authors: Garcia M.T.; Martinez Canamero M.; Lucas R.; Ben Omar N.; Perez Pulido R.; Galvez A.

Considering the complexity of microbial community dynamics in food safety risk assessment
pp. 171-179(9)
Authors: Powell M.; Schlosser W.; Ebel E.

The presence of Penicillium and Penicillium mycotoxins in food wastes
pp. 181-188(8)
Authors: Rundberget T.; Skaar I.; Flaoyen A.

Survival and growth of acid-adapted and unadapted Shigella flexneri in a traditional fermented Ghanaian weaning food as affected by fortification with cowpea
pp. 189-195(7)
Authors: Tetteh G.L.; Sefa-Dedeh S.K.; Phillips R.D.; Beuchat L.R.

Genotyping of starter cultures of Bacillus subtilis and Bacillus pumilus for fermentation of African locust bean (Parkia biglobosa) to produce Soumbala
pp. 197-205(9)
Authors: Ouoba L.I.I.; Diawara B.; Amoa-Awua W.k.; Traore A.S.; Moller P.L.

Leuconostoc gelidum and Leuconostoc gasicomitatum strains dominated the lactic acid bacterium population associated with strong slime formation in an acetic-acid herring preserve
pp. 207-218(12)
Authors: Lyhs U.; Koort J.M.K.; Lundstrom H.-S.; Bjorkroth K.J.

Evaluation of a challenge testing protocol to assess the stability of ready-to-eat cooked meat products against growth of Listeria monocytogenes
pp. 219-236(18)
Authors: Uyttendaele M.; Rajkovic A.; Benos G.; Francois K.; Devlieghere F.; Debevere J.

High efficiency transformation of Penicillium nalgiovense with integrative and autonomously replicating plasmids
pp. 237-248(12)
Authors: Fierro F.; Laich F.; Garcia-Rico R.O.; Martin J.F.