International journal of food microbiology

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  Año 2006, Vol. 111, Número 2

  • Improving street food vending in South Africa: Achievements and lessons learned

    F.M. Makhoane, A. von Holy

    págs. 89-92

    

  • Survival of Listeria monocytogenes Scott A on metal surfaces: Implications for cross-contamination

    C. William Keevil, Sandra A. Wilks, Harold T. Michels

    págs. 93-98

    

  • Testing of pathogenic Yersinia enterocolitica in pig herds based on the natural dynamic of infection

    Terje Iversen, Bjørn Lium, Karl Eckner, Truls Nesbakken

    págs. 99-104

    

  • Real-time PCR quantification of the AM-toxin gene and HPLC qualification of toxigenic metabolites from Alternaria species from apples

    Lars Hagsholm Pedersen, Jørn Smedsgaard, Birgitte Andersen, Pernille Skouboe, Ida Jørring

    págs. 105-111

    

  • Influence of storage temperature on microbial spoilage characteristics of haddock fillets (Melanogrammus aeglefinus) evaluated by multivariate quality prediction

    H.L. Lauzon, G. Olafsdottir, E. Martinsdottir, K. Kristbergsson

    págs. 112-125

    

  • Characterization of spontaneous phage-resistant derivatives of Lactobacillus delbrueckii commercial strains

    Domenico Carminati, Ana G. Binetti, Jorge Reinheimer, Andrea Quiberoni, Giorgio Giraffa, Daniela M. Guglielmotti

    págs. 126-133

    

  • Survival of Enterobacter sakazakii on fresh produce as affected by temperature, and effectiveness of sanitizers for its elimination

    Larry R. Beuchat, Hoikyung Kim, Jee-Hoon Ryu

    págs. 134-143

    

  • Genetic diversity of Gram-negative, proteolytic, psychrotrophic bacteria isolated from refrigerated raw milk

    Rodrigo B. Rocha, Elza F. de Araújo, Claudia L.O. Pinto, Maurilio L. Martins, Maria C.D. Vanetti

    págs. 144-148

    

  • Quantitative risk assessment of Campylobacter spp. in poultry based meat preparations as one of the factors to support the development of risk-based microbiological criteria in Belgium

    J. Debevere, B. Horion, Y. Ghafir, D. Pierard, K. Dierick, K. Baert, L. De Zutter, J.J. Dubois, L. Herman, G. Daube, Mieke Uyttendaele

    págs. 149-163

    

  • Microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated Lactobacillus reuteri

    Parthiban Muthukumarasamy, Richard A. Holley

    págs. 164-169

    

  • Inhibition of membrane bound ATPases of Escherichia coli and Listeria monocytogenes by plant oil aromatics

    A.O. Gill, R.A. Holley

    págs. 170-174

    

  • pH and solute concentration of suspension media affect the outcome of high hydrostatic pressure treatment of Listeria monocytogenes

    Kazutaka Yamamoto, Shigenobu Koseki

    págs. 175-179

    

  • Calendar

    págs. 180-181