International journal of food microbiology

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  Año 2006, Vol. 106, Número 3

  • Resuscitation of the viable but non-culturable state of Salmonella enterica serovar Oranienburg by recombinant resuscitation-promoting factor derived from Salmonella Typhimurium strain LT2

    H. Asakura, K. Kawamoto, N. Panutdaporn, S.-I. Makino

    págs. 241-247

    

  • Effects of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing surfaces

    Chengchu Liu, Jingyun Duan, Yi-Cheng Su

    págs. 248-253

    

  • Laboratory scale Clean-In-Place (CIP) studies on the effectiveness of different caustic and acid wash steps on the removal of dairy biofilms

    Philip J. Bremer, A. James McQuillan, Suzanne Fillery

    págs. 254-262

    

  • Use of phenolic compounds for sensitizing Listeria monocytogenes to high-pressure processing

    Mustafa Vurma, Evan J. Turek, Ahmed E. Yousef, Yoon-Kyung Chung, Thomas H. Shellhammer

    págs. 263-269

    

  • Functional meat starter cultures for improved sausage fermentation

    Luc De Vuyst, Jurgen Verluyten, Frédéric Leroy

    págs. 270-285

    

  • Glassy state in Bacillus subtilis spores analyzed by differential scanning calorimetry

    Elena Venir, Patrizia Furlan, Manuela Del Torre, Mara Lucia Stecchini, Alessia Morettin, Enrico Maltini

    págs. 286-290

    

  • Temperature and water activity effects on growth and temporal deoxynivalenol production by two Argentinean strains of Fusarium graminearum on irradiated wheat grain

    Sofia Chulze, Maria L. Ramirez, Naresh Magan

    págs. 291-296

    

  • Characterization of Fusarium spp. isolates by PCR-RFLP analysis of the intergenic spacer region of the rRNA gene (rDNA)

    F.M. Valle-Algarra, M. Jiménez, A. Llorens, M.J. Hinojo, María Teresa González Jaén, R. Mateo, A. Logrieco

    págs. 297-306

    

  • Ochratoxin A-producing strains of Penicillium spp. isolated from grapes used for the production of ¿passito¿ wines

    Giuseppe Firrao, Emanuela Gobbi, Emanuela Torelli, Romano Locci

    págs. 307-312

    

  • An evaluation of sampling- and culturing methods in the Norwegian action plan against Campylobacter in broilers

    Marianne Sandberg, Eystein Skjerve, Merete Hofshagen, Øyvin Østensvik, Agnete Lien Aunsmo

    págs. 313-317

    

  • Streptococcus parauberis associated with modified atmosphere packaged broiler meat products and air samples from a poultry meat processing plant

    Joanna Koort, Peter Vandamme, Johanna Björkroth, Tom Coenye

    págs. 318-323

    

  • Influence of kinetic parameters of high pressure processing on bacterial inactivation in a buffer system

    M. Federighi, M. Ritz, M. de Lamballerie, S. Delépine, N. Chapleau, F. Jugiau

    págs. 324-330

    

  • Preservative effect of combined treatment with electrolyzed NaCl solutions and essential oil compounds on carp fillets during convectional air-drying

    Kazuo Miyashita, Barakat S.M. Mahmoud, Tetsuya Suzuki, Koji Yamazaki, Il-Shik Shin, Yuji Kawai

    págs. 331-337

    

  • Isolation and characterization of verocytotoxin-producing Escherichia coli O157 from Turkish cattle

    Zafer Cantekin, Suat Erdo¿an, Özkan Aslanta¿, ¿rem Gülaçt¿, G.A. Evrendilek

    págs. 338-342

    

  • Screening of 42 Bacillus isolates for ability to ferment soybeans into dawadawa

    Wisdom Kofi Amoa-Awua, Nora Narkie Terlabie, Esther Sakyi-Dawson

    págs. 343-347

    

  • Effect of gamma irradiation on microbial growth and sensory quality of fresh-cut lettuce

    Likui Zhang, Hongxi Wang, Zhaoxin Lu

    págs. 348-351

    

  • Calendar

    págs. 352-353

    

  • Bibliography of food microbiology

    págs. 354-365