International journal of food microbiology

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  Año 2006, Vol. 108, Número 2

  • Application of enterobacterial repetitive intergenic consensus¿polymerase chain reaction to trace the fate of generic Escherichia coli within a high capacity pork slaughter line

    K. Warriner, A. Namvar

    págs. 155-163

    

  • Intra-laboratory validation of a concentration method adapted for the enumeration of infectious F-specific RNA coliphage, enterovirus, and hepatitis A virus from inoculated leaves of salad vegetables

    Marie Le Calvé, Bertrand Lombard, Christian Burger, Nathalie Deboosère, Ghislaine Merle, Catherine Hennechart, Virginie Ferré, Eric Dubois, Ousmane Traoré, Odile Legeay

    págs. 164-171

    

  • Cladal relatedness among Aspergillus oryzae isolates and Aspergillus flavus S and L morphotype isolates

    Perng-Kuang Chang, Kenneth C. Ehrlich, Sui-Sheng T. Hua

    págs. 172-177

    

  • Moulds, yeasts and aerobic plate counts in ginseng supplements

    Eugenia Katsoudas, E.J. Miracco, V.H. Tournas

    págs. 178-181

    

  • Cultivating conditions influence exopolysaccharide production by the edible Basidiomycete Antrodia cinnamomea in submerged culture

    En-Shyh Lin, Shu-Chiao Sung

    págs. 182-187

    

  • Effect of water activity on ochratoxin A production by Aspergillus niger aggregate species

    Ma. Lourdes Abarca Salat, Mª. R. Bragulat Arara, A. Esteban, Francisco Javier Cabañes Saenz

    págs. 188-195

    

  • Survey of the mycobiota of Spanish malting barley and evaluation of the mycotoxin producing potential of species of Alternaria, Aspergillus and Fusarium

    Jóse Vicente Gimeno Adelantado, Misericordia Jiménez, Francisco M. Valle-Algarra, Rufino Mateo Castro, Fernando Mateo, Angel Medina

    págs. 196-203

    

  • Isolation of epiphytic yeasts with potential for biocontrol of Aspergillus carbonarius and A. niger on grape

    Francesco Grieco, Angelo Visconti, Antonio Logrieco, Gianluca Bleve, Giuseppe Cozzi

    págs. 204-209

    

  • Staphylococcal community of a small unit manufacturing traditional dry fermented sausages

    Régine Talon, Stéphanie Corbière Morot-Bizot, Sabine Leroy

    págs. 210-217

    

  • Inactivation of Salmonella Senftenberg 775W by ultrasonic waves under pressure at different water activities

    I. Álvarez, Raquel Virto Resano, Santiago Condón Usón, María Pilar Mañas Pérez

    págs. 218-225

    

  • The effect of slaughter operations on the contamination of chicken carcasses with thermotolerant Campylobacter

    Hanne Rosenquist, Helle M. Sommer, Bjarke Bak Christensen, Niels L. Nielsen

    págs. 226-232

    

  • Occurrence of Plesiomonas shigelloides in displayed portions of saltwater fish determined by a PCR assay based on the hugA gene

    Jesús Ángel Santos Buelga, María Luisa García López, Andrés Otero Carballeira, Fanny Consuelo Herrera Arias

    págs. 233-238

    

  • Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations

    Maurizio Ciani, Francesca Comitini, Luca Beco

    págs. 239-245

    

  • Use of a serological approach for prediction of Salmonella status in an integrated pig production system

    Georges Daube, Grégory Etienne, Bernard China, Jean-Noël Degeye, Jean-Marie Beduin, Nicolas Korsak, Yasmine Ghafir

    págs. 246-254

    

  • New developments in the study of the microbiota of naturally fermented sausages as determined by molecular methods: A review

    Kalliopi Rantsiou, Luca Cocolin

    págs. 255-267

    

  • Microassay for measuring thermal inactivation of H5N1 high pathogenicity avian influenza virus in naturally infected chicken meat

    David E. Swayne

    págs. 268-271

    

  • Effect of acacia (Robinia pseudo-acacia L.) honey on the characteristic microflora of yogurt during refrigerated storage

    László Varga

    págs. 272-275

    

  • Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese

    Kasipathy Kailasapathy, Lai Tran, Michael Phillips

    págs. 276-280

    

  • Effect of the wavelength of infrared heaters on the inactivation of bacterial spores at various water activities

    Naomi Furuse, Daisuke Hamanaka, Shun-ichiro Tanaka, Wenxue Han, Toshitaka Uchino

    págs. 281-285

    

  • Standardisation of methods for assessing mould germination: A workshop report

    Frank Devlieghere, Ahmed Lebrihi, Claude Buchet, Valerie Vasseur, Sévastianos Roussos, Mustapha Ismaili-Alaoui, Philippe Dantigny, Maurice Bensoussan

    págs. 286-291

    

  • Calendar

    págs. 292-293