Food microbiology

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  Año 1999, Vol. 16, Número 5 (October)

  • Supermen (and women) and miracle cures

    C. Batt

    págs. 433-434

    

  • Mycological evaluation of a sorghum grain of Argentina, with emphasis on the characterization of Fusarium species

    A. Saubois, E. Piontelli Laforet, M. C. Nepote, M. L. Wagner

    págs. 435-445

    

  • Effect of pH-dependent, stationary phase acid resistance on the thermal tolerance of Escherichia coli O157:H7

    R. L. Buchanan, S. G. Edelson

    págs. 447-458

    

  • Comparison of excision and swabbing sampling methods to determine the microbiological quality of swine carcass surfaces

    S. A. Palumbo, S. Eblen, A. J. Miller, J. Capra, P. Klein

    págs. 459-464

    

  • Incidence and principal sources of Listeria spp. and Listeria monocytogenes contamination in processed meats and a meat processing plant

    J. Metaxopoulos, J. Samelis

    págs. 465-477

    

  • Prevalence of Salmonella in chorizo and its survival under different storage temperatures

    A. Castillo, J. Saldaña-Lozano, E. F. Escartin, A. Hinojosa-Puga

    págs. 479-486

    

  • The conjugal plasmid pLL10236 encodes lactose fermentation ability, restriction/modification activity, bacteriocin production and immunity in Lactococcus lactis subsp. lactis LL102

    págs. 487-494

    

  • Steam treatment reduces the skin microflora population on deheaded and eviscerated whole catfish

    M. F. A. Bal'a, R. Podolak, D. L. Marshall

    págs. 495-501

    

  • Influence of the adherent population level on biofilm population, structure and resistance to chlorination

    P. Sommer, C. Martin-Rouas, E. Mettler

    págs. 503-515

    

  • Production of aroma compounds by Geotrichum candidum on waste bread crumb

    D. Leblanc, A. Morin, P. Daigle, P. Gélinas

    págs. 517-522

    

  • Microbial competition: effect of Pseudomonas fluorescens on the growth of Listeria monocytogenes

    R. L. Buchanan, L. K. Bagi

    págs. 523-529

    

  • Investigations into the activity of enzymes produced by spoilage-causing bacteria: a possible basis for improved shelf-life estimation

    P. Braun, K. Fehlhaber, C. Klug, K. Kopp

    págs. 531-540