International journal of food microbiology

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  Año 2007, Vol. 113, Número 1

  • Listeria: A foodborne pathogen that knows how to survive

    Megha Gandhi, Michael L. Chikindas

    págs. 1-15

    

  • Prevalence of Arcobacter and Campylobacter on broiler carcasses during processing

    Mark D. Englen, Mark E. Berrang, Mark A. Harrison, Paula J. Fedorka-Cray, Insook Son

    págs. 16-22

    

  • An alternative process for cleaning knives used on meat slaughter floors

    John Sumner, Charles Giarrusso, Chris Laurent, Jocelyn Midgley, Ian Jenson, Ian Eustace

    págs. 23-27

    

  • A probiotic strain of Lactobacillus plantarum stimulates lymphocyte responses in immunologically intact and immunocompromised mice

    A. Ruiz-Bravo, C. Bujalance, María Manuela Jiménez-Valera, E. Moreno

    págs. 28-34

    

  • The effect of reuterin on the lag time of single cells of Listeria innocua grown on a solid agar surface at different pH and NaCl concentrations

    Birgitte Bjørn Budde, Aline Métris, Maria Rasch, József Baranyi

    págs. 35-40

    

  • Surface binding of aflatoxin B₁ by Saccharomyces cerevisiae strains with potential decontaminating abilities in indigenous fermented foods

    Lene Jespersen, Benedicte Hald, Prathapkumar Halady Shetty

    págs. 41-46

    

  • Characterization of Listeria monocytogenes isolated from retail foods

    Grace Hall, Jennifer Cripe, Arvind A. Bhagwat, Yifan Zhang, Jianghong Meng, Emily Yeh

    págs. 47-53

    

  • Campylobacter spp. contamination of chicken carcasses during processing in relation to flock colonisation

    G. Domingue, T.J. Humphrey, N. Elviss, V.M. Allen, J.A. Frost, R. Whyte, F. Jørgensen, S.A. Bull, A. Gonzalez, J.E.L. Corry

    págs. 54-61

    

  • Seasonal and tissue distribution of Laribacter hongkongensis, a novel bacterium associated with gastroenteritis, in retail freshwater fish in Hong Kong

    Patrick C.Y. Woo, Jade L.L. Teng, Susanna K.P. Lau, Ruby C.M. Lee, Rachel Y.Y. Fan, Kwok Yung Yuen

    págs. 62-66

    

  • Characterization of new bacteriocinogenic lactic acid bacteria isolated using a medium designed to simulate inhibition of Listeria by Lactobacillus sakei 2512 on meat

    Laurence Simon, Christophe Fremaux, Jean-Marc Berjeaud, Daniel De Sousa Caetano, Véronique Laffitte, Céline Thomas, Arnaud Héquet

    págs. 67-74

    

  • Direct detection of antibiotic resistance genes in specimens of chicken and pork meat

    Francesca Biavasco, Lucia Aquilanti, Carla Vignaroli, Cristiana Garofalo, Donatella Bordoni, Francesca Clementi, Andrea Osimani, Giada Zandri

    págs. 75-83

    

  • Effects on Escherichia coli O157:H7 and meat starter cultures of bovine lactoferrin in broth and microencapsulated lactoferrin in dry sausage batters

    Richard A. Holley, Anas A. Al-Nabulsi

    págs. 84-91

    

  • An expanded Fermi solution for microbial risk assessment

    Joseph Horowitz, Maria G. Corradini, Mark D. Normand, Micha Peleg

    págs. 92-101

    

  • Vancomycin-resistant enterococci from animal sources in Korea

    Yong Ho Park, So Hyun Kim, Hye Cheong Koo, Woo Kyung Jung, Ji Youn Lim, Nam Hoon Kwon, Jun Man Kim, Soon Keun Hong

    págs. 102-107

    

  • Effect of oligofructose supplementation on gut microflora and well-being in young children attending a day care centre

    Christophe Dupont, Pascale Soulaines, Marie-José Butel, Anne-Judith Waligora-Dupriet, Ioannis Nicolis, Florence Campeotto, Anne Bonet

    págs. 108-113

    

  • Calendar

    págs. 114-115