Journal of food protection

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  Año 1995, Vol. 58, Número 11

  • Prevalence of Salmonella, Yersinia, Aeromonas, Campylobacter, and Cold-Growing Escherichia coli on Freshly Dressed Lamb Carcasses

    Marisa Sierra Castrillo, Elena González Fandos, María Luisa García López, María del Camino García Fernández, Miguel Prieto Maradona

    págs. 1183-1185

    

  • Viable but Nonculturable Salmonella typhimurium in Single- and Binary-Species Biofilms in Response to Chlorine Treatment

    págs. 1186-1191

    

  • Fructooligosaccharide Utilization by Salmonellae and Potential Direct-Fed-Microbial Bacteria for Poultry

    págs. 1192-1196

    

  • Comparison of a Rapid Plate Count and MPN Methods for Enumeration of Fecal Coliforms and Escherichia coli in Soft-Shell Clams

    págs. 1197-1200

    

  • Behavior of Staphylococcus aureus in Turkish Feta Cheese During Manufacture and Ripening

    págs. 1201-1205

    

  • Heat Resistance of Bacillus cereus Spores Located between Seals and Seal Surfaces

    págs. 1206-1210

    

  • Heat Resistance of Listeria monocytogenes Scott A and HAL 957E1 in Various Liquid Egg Products

    págs. 1211-1214

    

  • Growth of Listeria monocytogenes Scott A during Kimchi Fermentation and in the Presence of Kimchi Ingredients

    págs. 1215-1218

    

  • Listeria monocytogenes Occurrence and Growth at Refrigeration Temperatures in Fresh Blue Crab (Callinectes sapidus) Meat

    págs. 1219-1221

    

  • Isolation of Tyrosine Decarboxylaseless Mutants of a Bacteriocin-Producing Enterococcus faecalis Strain and Their Application in Cheese

    págs. 1222-1226

    

  • Change in Quality of Chinese-Style Sausage Inoculated with Lactic Acid Bacteria during Storage at 3øC and 25øC

    págs. 1227-1233

    

  • Gas Chromatographic Analysis of Cellular Fatty Acids in the Identification of Foodborne Bacteria

    págs. 1234-1240

    

  • Anomalous Transformation of Chloroplastic Pigments in Gordal Variety Olives during Processing for Table Olives

    págs. 1241-1248

    

  • Inhibition of Growth and Aflatoxin Production of Aspergillus flavus by Lactobacillus Species

    págs. 1249-1256

    

  • Antimicrobial Effectiveness of Potassium Sorbate and Sodium Benzoate against Zygosaccharomyces bailii in a Salsa Mayonnaise

    págs. 1257-1259

    

  • Conversion of Ferulic Acid to 4-Vinylguaiacol by Yeasts Isolated from Frozen Concentrated Orange Juice

    págs. 1260-1262

    

  • A Less Hazardous Enrichment Broth for Listeria without Cycloheximide and Acriflavine

    págs. 1263-1267

    

  • Growth of Mixed Cultures of Listeria monocytogenes and Listeria innocua in Blue Crab (Callinectes sapidus) Meat

    págs. 1268-1270

    

  • Nonacaricide Pesticide Residues in Honey: Analytical Methods and Levels Found

    págs. 1271-1274

    

  • Antimycotic and Antiaflatoxigenic Effect of Lactic Acid Bacteria: A Review

    págs. 1275-1280