Control of Enterotoxic Bacillus cereus on Poultry or Red Meats and in Beef Gravy by Gamma Irradiation
pág. 758
Growth Variation Among Species and Strains of Listeria in Culture Broth
pág. 765
Increased Incidence of Listeria Species in Dairy Processing Plants Having Adjacent Farm Facilities
pág. 770
An Evaluation of the Microbiological Safety of Reduced-Fat Cheddar-like Cheese
pág. 776
Fate of Enterohemorrhagic Escherichia coli O157:H7 in Commercial Mayonnaise
pág. 780
Histidine, Lysine and Ornithine Decarboxylase Bacteria in Spanish Salted Semi-preserved Anchovies
pág. 784
Evidence for Degradation of Aflatoxin B~1 by Flavobacterium aurantiacum
pág. 788
Substitution of Potassium Chloride for Sodium Chloride in Commercially-Produced Dry-Cured Hams
pág. 792
Pharmacokinetics and Tissue Residues of Sulfathiazole and Sulfamethazine in Pigs
pág. 796
Heat Penetration Rates of Natural Convection Heating Liquids in Metal Containers
pág. 802
Occurrence of Salmonellae in Raw Broilers and Their Products in Thailand
pág. 808
Survival of Listeria monocytogenes After Irradiation Treatment if Camembert Cheeses Made from Raw Milk
pág. 811
Heat Resistance of a Neosartorya fishcheri Strain Isolated from Pineapple Juice Frozen Concentrate
pág. 814
Characterization of Mycelium-Like Material Formed During Drying of Salt Stock Prunes
pág. 817
Use of Foodborne Disease Data for HACCP Risk Assessment
pág. 820
Taenia solium Neurocysticercosis
pág. 831
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