Reduction of Escherichia coli O157:H7 Counts on Whole Fresh Apples by Treatment with Sanitizers
M. A. Wisniewsky
págs. 703-708
P. D. Ebner, A. G. Mathew
págs. 709-714
Survival of Listeria innocua in Salmon following Cold-Smoke Application
A. M. Lammerding, S. Sabanadesan
págs. 715-720
págs. 721-726
Antibacterial Mechanism of Allyl Isothiocyanate
J. F. Preston, C.-M. Lin
págs. 727-734
H. Sawada, T. Fukao
págs. 735-740
Combined Effect of Nisin and Pulsed Electric Fields on the Inactivation of Escherichia coli
M. R. Terebiznik
págs. 741-746
págs. 747-752
K. Warriner, G. Rysstad
págs. 753-757
Effect of Carbon Dioxide under High Pressure on the Survival of Cheese Starter Cultures
K. T. Rajkowski, D. L. Van Hekken
págs. 758-762
págs. 763-767
Cost Effectiveness of Vaccinating Food Service Workers against Hepatitis A Infection
S. F. Grover, A. S. Meyerhoff, R. J. Jacobs
págs. 768-774
L. J. Robertson
págs. 775-778
Review of Studies on the Thermal Resistance of Salmonellae
A. S. Mazzotta, M. E. Doyle
págs. 779-795
págs. 796-806
T. Van Gilder, D. J. Wallace
págs. 807-809
J. E. Kvenberg, D. J. Schwalm
págs. 810-814
K. M. J. Swanson
págs. 815-818
How Does Escherichia coli O157:H7 Testing in Meat Compare with What We Are Seeing Clinically?
D. W. K. Acheson
págs. 819-821
págs. 822-826
Epidemiology, Microbiology, and Risk Assessment of Waterborne Pathogens Including Cryptosporidium
C. N. Haas
págs. 827-831
págs. 832-838
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