Food microbiology

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  Año 2002, Vol. 19, Número 5 (October)

  • A vitalistic approach for non-thermal inactivation of pathogens in traditional Greek salads

    Chryssoula Tassou, Kenneth W. Davies, Konstantinos Koutsoumanis, Panagiotis N. Skandamis, Peter J. McClure

    págs. 405-421

    

  • Bacillus cereus emetic toxin production in relation to dissolved oxygen tension and sporulation

    A. D. Sutherland, W. J. J. Finlay, N. A. Logan

    págs. 423-430

    

  • Bacillus cereus emetic toxin production in cooked rice

    A. D. Sutherland, W. J. J. Finlay, N. A. Logan

    págs. 431-439

    

  • Characterization of Micrococcaceae isolated from dry fermented sausage

    N. Tzanetakis, E. Papamanoli, P. Kotzekidou, E. Litopoulou-Tzanetaki

    págs. 441-449

    

  • Arginine metabolism by wine Lactobacilli isolated from wine

    T. Tonon, A. Lonvaud-Funel

    págs. 451-461

    

  • The microbiological profile of foods in the Republic of Cyprus: 1991–2000

    Dina Akkelidou, Maria Metta-Loizidou, Andri Varnava-Tello, Mary Eleftheriadou, Andri-Silvia Nikolaou

    págs. 463-471

    

  • Effects of Turkish spice extracts at various concentrations on the growth of Escherichia coli O157:H7

    Musa Özcan, Osman Sağdıç, Sami Özçelik, Alper Kuşçu

    págs. 473-480

    

  • Inactivation by chlorine dioxide gas (ClO<sub>2</sub>) of Listeria monocytogenes spotted onto different apple surfaces

    Y. Han, Jinhua Du, R. H. Linton

    págs. 481-490

    

  • Characterization of Bacillus cereus isolates from fresh vegetables and refrigerated minimally processed foods by biochemical and physiological tests

    P. S. Fernández, L. A. Hernández-Herrero, Manuel Valero Roche, María Cruz Salmerón Menarguez

    págs. 491-499

    

  • Growth and survival of bifidobacteria and lactic acid bacteria during the fermentation and storage of cultured soymilk drinks

    Cheng-Chun Chou, Roch-Chui Yu, Yi-Chieh Wang

    págs. 501-508

    

  • Bactericidal synergism through bacteriocins and high pressure in a meat model system during storage

    Margarita Garriga, María Teresa Aymerich Calvet, Marta Hugas Maurici, Josep Maria Monfort Bolívar, S. Costa

    págs. 509-518

    

  • Enhancement of sakacin K activity against Listeria monocytogenes in fermented sausages with pepper or manganese as ingredients

    María Teresa Aymerich Calvet, Marta Hugas Maurici, M. Garriga, Josep Maria Monfort Bolívar, M. Pascual

    págs. 519-528

    

  • Growth and survival of Shigella sonnei and S. flexneri in minimal processed vegetables packed under equilibrium modified atmosphere and stored at 7°C and 12°C

    Mieke Uyttendaele, J. Debevere, C. F. Bagamboula

    págs. 529-536

    

  • Pure cultures for making kefir

    G. I. Frengova, D. M. Beshkova, Z. N. Spasov, Z. I. Simov, E. D. Simova

    págs. 537-544