International journal of food microbiology

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  Año 2006, Vol. 108, Número 3

  • Isolation of Campylobacter spp. from a pig slaughterhouse and analysis of cross-contamination

    B. Ojeniyi, M. Malakauskas, E.M. Nielsen, J.E. Olsen, K. Jorgensen

    págs. 295-300

    

  • Changes in protein synthesis during thermal adaptation of Propionibacterium freudenreichii subsp. shermanii

    Gwénaël Jan, Ioannis Krestas, George Kalantzopoulos, Effie Tsakalidou, Rania Anastasiou, Pauline Leverrier, Annette Rouault, Patrick Boyaval

    págs. 301-314

    

  • An ultracentrifugation-based approach to the detection of hepatitis A virus in soft fruits

    Martín D'Agostino, Nigel Cook, Artur Rze¿utka

    págs. 315-320

    

  • Cryptosporidium oocysts in mussels (Mytilus edulis) from Normandy (France)

    Xunde Li, Jean Jacques Ballet, Eduardo Dei-Cas, Karine Guyot, Jean-Paul Mallard, Philippe Brasseur

    págs. 321-325

    

  • Effect of environmental parameters (temperature, pH and a _w) on the individual cell lag phase and generation time of Listeria monocytogenes

    Annemie Geeraerd, A.R. Standaert, Frank Devlieghere, K. Francois, J.F. Van Impe, J. Debevere

    págs. 326-335

    

  • Cellular death of two non-Saccharomyces wine-related yeasts during mixed fermentations with Saccharomyces cerevisiae

    F. Girio, Francisco Pérez Nevado, Tim Hogg, H. Albergaria

    págs. 336-345

    

  • Salmonella in food animals and humans in northern Thailand

    John B. Kaneene, Pawin Padungtod

    págs. 346-354

    

  • Comparison of bactericidal activity of six lysozymes at atmospheric pressure and under high hydrostatic pressure

    Abebetch Zewdie-Bosüner, Barbara Masschalck, Dorothy Nakimbugwe, Miroslava Atanassova, Chris W. Michiels

    págs. 355-363

    

  • Efficacy of chlorine dioxide gas against Alicyclobacillus acidoterrestris spores on apple surfaces

    Su-sen Chang, Sun-Young Lee, Genisis Iris Dancer, Dong-Hyun Kang, Min-Suk Rhee

    págs. 364-368

    

  • Estimation of microbial growth using population measurements subject to a detection limit

    T.K. Soboleva, A.B. Pleasants, P.R. Shorten

    págs. 369-375

    

  • Application of fluorescence in situ hybridisation (FISH) to the analysis of yeast population dynamics in winery and laboratory grape must fermentations

    A. Xufre, J. Inácio, H. Albergaria, F. Gírio, I. Spencer-Martins

    págs. 376-384

    

  • Influence of fermentation temperature on volatile thiols concentrations in Sauvignon blanc wines

    Takatoshi Tominaga, Denis Dubordieu, Marie-Laure Murat, Isabelle Masneuf-Pomarède, Chantal Mansour

    págs. 385-390

    

  • Detection of noroviruses in shellfish in the Netherlands

    Ingeborg L.A. Boxman, Marion Koopmans, Harry Vennema, Jeroen J.H.C. Tilburg, Enne de Boer, Nathalie A.J.M. te Loeke, Klaas Jonker

    págs. 391-396

    

  • Microbiological quality of randomly selected ready-to-eat foods sampled between 2003 and 2005 in Wales, UK

    R.J. Meldrum, R.M.M. Smith, P. Ellis, J. Garside

    págs. 397-400

    

  • Prevalence and antimicrobial resistance of Campylobacter isolated from retail raw chicken and beef meat, Tehran, Iran

    Mohammad Mehdi Soltan Dallal, Sanaz MoezArdalan, Latif Gachkar, Koorosh Zolfagharian, Mohammad Reza Zali, Mahnaz Taremi

    págs. 401-403

    

  • Microbial quality of commercial 'Golden Delicious' apples throughout production and shelf-life in Lleida (Catalonia, Spain).

    Inmaculada Viñas Almenar, Marina Anguera, A. Asensio, T.P. Cañamás, Maribel Abadias Seró

    págs. 404-409

    

  • Calendar

    págs. 410-411

    

  • Bibliography of food microbiology

    págs. 412-422