Food microbiology

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  Año 2006, Vol. 23, Número 1 (February)

  • Lessons from the organization of a proficiency testing program in food microbiology by interlaboratory comparison: Analytical methods in use, impact of methods on bacterial counts and measurement uncertainty of bacterial counts

    Vincent Carlier, Jean-Christophe Augustin

    págs. 1-38

    

  • Rapid detection of Salmonella from hydrodynamic pressure-treated poultry using molecular beacon real-time PCR

    A.A. Bhagwat, J.R. Patel, G.C. Sanglay, M.B. Solomon

    págs. 39-46

    

  • Stability of chloramphenicol residues in shrimp subjected to heat processing treatments

    G. Indra Jasmine, R. Saravana Kumar, G. Jeyasekaran, S. Aunto Princy Vyla, R. Jeya Shakila

    págs. 47-51

    

  • Prevalence and level of Escherichia coli O157 on beef trimmings, carcasses and boned head meat at a beef slaughter plant

    D.A. McDowell, E. Carney, S.B. O¿Brien, I.S. Blair, James J. Sheridan, G. Duffy

    págs. 52-59

    

  • Lipase production by yeasts from extra virgin olive oil

    B.A. Zullo, A. Iride, G. Ciafardini

    págs. 60-67

    

  • Synergistic bactericidal effect of carvacrol, cinnamaldehyde or thymol and refrigeration to inhibit Bacillus cereus in carrot broth

    Manuel Valero Roche, E. Francés

    págs. 68-73

    

  • Viable counts, characteristic evaluation for commercial lactic acid bacteria products

    Chin-Fa Hwang, Wen-Hsin Lin, Hau-Yang Tsen, Li-Wei Chen

    págs. 74-81

    

  • Isolation and characterization of promoters from Lactococcus lactis ssp. cremoris LM0230

    Hyong Joo Lee, Youn Chul Choi, Do-Won Jeong, Jeong Hwan Kim, Jong-Hoon Lee, Jung Min Lee, Kyoung Heon Kim

    págs. 82-89

    

  • The Gamma¿Poisson model as a statistical method to determine if micro-organisms are randomly distributed in a food matrix

    Stuart W.J. Reid, Nils Toft, Giles T. Innocent, Dominic J. Mellor

    págs. 90-94

    

  • Non-lactic acid, contaminating microbial flora in ready-to-eat foods: A potential food-quality index

    A.S. Angelidis, G.A. Stathopoulos, I.I. Kazakis, E.N. Chronis, D.K. Papageorgiou, K.C. Arsenoglou

    págs. 95-100

    

  • Book review

    Tatiana Koutchma

    págs. 101-102

    

  • Book review: Mycotoxins in Food. Detection and Control

    Antonio Martínez López

    pág. 103