Food microbiology

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  Año 2005, Vol. 22, Número 4 (August)

  • Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials

    Richard A. Holley, Dhaval Patel

    págs. 273-292

    

  • Initial Saccharomyces cerevisiae concentration in single or composite cultures dictates bioprocess kinetics

    Katja Povhe Jemec, Peter Raspor

    págs. 293-300

    

  • Acid adaptation of Vibrio vulnificus and subsequent impact on stress tolerance

    M.A. Drake, W. Bang

    págs. 301-309

    

  • Inactivation of Lactobacillus brevis in orange juice by high-intensity pulsed electric fields

    Robert C. Soliva Fortuny, Olga Martín Belloso, Joan Escolà-Hernández, Pedro Elez Martínez

    págs. 311-319

    

  • Microbiological conditions of moisture-enhanced pork before and after cooking

    L. Lamoureux, C.J. McGinnis, D. Leblanc, C.O. Gill, A. Houde

    págs. 321-327

    

  • Radio-sensitivity of pathogens in inoculated prepared foods of animal origin

    Myung Woo Byun, Hyun Ju Kim, Na Young Lee, Cheorun Jo, SangPil Hong, YoungHo Kim, HoJin Kang

    págs. 329-336

    

  • Impact of preservation and different packaging conditions on the microbial community and activity of Kefir grains

    T.J. Britz, T. Schoeman, R.C. Witthuhn, A. Cilliers

    págs. 337-344

    

  • Distribution of Campylobacter jejuni strains at different stages of a turkey slaughter line

    Karsten Fehlhaber, Annekathrin Froeb, Thomas Alter, Florian Gaull

    págs. 345-351

    

  • Interpretation of the results of antimicrobial susceptibility analysis of Escherichia coli isolates from bovine milk, meat and associated foodstuffs

    Jarmila Schlegelová, Hana Vlková, Vladimír Babák

    págs. 353-358

    

  • Considerations for post-lethality treatments to reduce Listeria monocytogenes from fully cooked bologna using ambient and pressurized steam

    N. Feze, B.G. Lyon, R.Y. Murphy, L.K. Duncan, R.E. Hanson

    págs. 359-365

    

  • Effect of modified atmosphere packaging at abuse temperature on the growth of Penicillium aurantiogriseum isolated from fresh filled pasta

    Stefano Zardetto

    págs. 367-371