C. A. Campos, Vanesa Losada Iglesias, Santiago Aubourg Martínez, Miguel Oscar Rodríguez Rodríguez, Jorge Barros Velázquez
págs. 121-130
Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausages
Cecilia Fontana, Pier Sandro Cocconcelli, Graciela Vignolo
págs. 131-142
Probiotic effects of Lactobacillus casei on DSS-induced ulcerative colitis in mice
M.V. Herías, J.G. Vos, J.E. van Dijk, J.H.J. Huis in't Veld, J.F.J.G. Koninkx
págs. 143-155
Risk factors for contamination of ready-to-eat street-vended poultry dishes in Dakar, Senegal
E. Cardinale, J.D. Perrier Gros-Claude, F. Tall, E.F. Guèye, G. Salvat
págs. 157-165
Giuseppe Comi, Luca Cocolin, Carlo Cantoni, Simone Stella, Elena Bozzetta, Raffaella Nappi
págs. 167-178
Control of Listeria monocytogenes in model sausages by enterocin AS-48
Samir Ananou, Margarita Garriga, Marta Hugas Maurici, Manuel Martínez Bueno, Eva Valdivia Martinez, Antonio Gálvez, Mercedes Maqueda Abreu
págs. 179-190
Antimicrobial resistance profiles of dairy and clinical isolates and type strains of enterococci
Tânia Ribeiro, Maria de Fátima Silva Lopes, José Joaquim Figueiredo Marques, Rogério Tenreiro, Marta Abrantes, Maria Teresa Barreto Crespo
págs. 191-198
Modelling inactivation of Listeria monocytogenes by pulsed electric fields in media of different pH
D. García, I. Álvarez, N. Gómez, Javier Raso, Santiago Condón Usón
págs. 199-206
David Dawson
págs. 207-227
Comparison of three methods for detecting Campylobacter spp. in chilled or frozen meat
Peter Paulsen, Sigrid Mayrhofer, Friederike Hilbert, Francescus J.M. Smulders, Susanne Baumgartner, Peter Kanzler
págs. 229-233
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