International journal of food microbiology

• 

  Año 2005, Vol. 104, Número 2

  • Evolution of Listeria populations in food samples undergoing enrichment culturing

    Nathalie Gnanou Besse, Annaëlle Kérouanton, Pierre Colin, Martin Kalmokoff, Nelly Audinet

    págs. 123-134

    

  • Prevalence and location of Listeria monocytogenes in farmed rainbow trout

    Hanna Miettinen, Gun Wirtanen

    págs. 135-143

    

  • Inactivation of Salmonella typhimurium DT 104 in UHT whole milk by high hydrostatic pressure

    Haiqiang Chen, Dongsheng Guan, Dallas G. Hoover

    págs. 145-153

    

  • Using national microbiological data to set meaningful performance criteria for slaughter and dressing of animals at Australian export abattoirs

    Paul Vanderlinde, Ian Jenson, John Sumner

    págs. 155-159

    

  • Reflections on the use of robust and least-squares non-linear regression to model challenge tests conducted in/on food products

    M. Cornu, L. Rosso, Annemie Geeraerd, N. Miconnet, J.F. Van Impe

    págs. 161-177

    

  • Fatty acid composition, cell morphology and responses to challenge by organic acid and sodium chloride of heat-shocked Vibrio parahaemolyticus

    Ming-Lun Chiang, Cheng-Chun Chou, Roch-Chui Yu

    págs. 179-187

    

  • An outbreak of food-borne listeriosis due to cheese in Japan, during 2001

    S.-I. Makino, K. Kawamoto, Y. Okada, S. Yamamoto, K. Takeshi, M. Yamasaki, S. Igimi

    págs. 189-196

    

  • Production of ß-galactosidase by Bifidobacteria as influenced by various culture conditions

    C.A. Hsu, R.C. Yu, C.C. Chou

    págs. 197-206

    

  • PCR detection assays for the ochratoxin-producing Aspergillus carbonarius and Aspergillus ochraceus species

    María Teresa González Jaén, Belén Patiño Alvarez, Covadonga Vázquez Estévez, Amaia González Salgado

    págs. 207-214

    

  • Dietary exposure to aflatoxin from maize and groundnut in young children from Benin and Togo, West Africa

    K. Hell, S. Egal, A.J. Hall, C.P. Wild, K.F. Cardwell, Y.Y. Gong, P.C. Turner, A. Hounsa

    págs. 215-224

    

  • Use of hydrogen peroxide in combination with nisin, sodium lactate and citric acid for reducing transfer of bacterial pathogens from whole melon surfaces to fresh-cut pieces

    Dike O. Ukuku, M.L. Bari, S. Kawamoto, K. Isshiki

    págs. 225-233