Food microbiology

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  Año 2014, Vol. 43, Número 1 (October)

  • Increasing prevalence of hydrogen sulfide negative Salmonella in retail meats

    Dachuan Lin, Meiying Yan, Song Lin, Sheng Chen

    págs. 1-4

    

  • Use of non-Saccharomyces wine yeasts as novel sources of mannoproteins in wine

    Paola Domizio, Y. Liu, Linda F. Bisson, Daniela Barile

    págs. 5-15

    

  • Assessment of the risk of salmonellosis from internally contaminated shell eggs following initial storage at 18 °C (65 °F), compared with 7 °C (45 °F)

    Regis Pouillot, Karin Hoelzer, Gerardo A. Ramirez, J. deGraft-Hanson, Sherri B. Dennis

    págs. 16-19

    

  • Effects of nitrogen and potassium fertilization on the susceptibility of tomatoes to post-harvest proliferation of Salmonella enterica

    Massimiliano Marvasi, Andrée S. George, Mihai C. Giurcanu, George J. Hochmuth, Jason T. Noel, Elizabeth Gause, Max Teplitski

    págs. 20-27

    

  • Rapid detection and differentiation of important Campylobacter spp. in poultry samples by dot blot and PCR

    Marco Fontanot, Lucilla Iacumin, Francesca Cecchini, Giuseppe Comi, Marisa Manzano

    págs. 28-34

    

  • Development of 23 individual TaqMan® real-time PCR assays for identifying common foodborne pathogens using a single set of amplification conditions

    Paola Cremonesi, Laura Francesca Pisani, Cristina Lecchi, Fabrizio Ceciliani, Pieranna Martino, Armando Sánchez Bonastre, Avo Karus, Claudia Balzaretti, Blanca Castiglioni

    • Texto completo

    págs. 35-40

    

  • Development of a Multiplex-PCR assay for the rapid identification of Geobacillus stearothermophilus and anoxybacillus flavithermus

    Carmela Pennacchia, Pieter Breeuwer, Rolf Meyer

    • Texto completo

    págs. 41-49

    

  • High prevalence of pathogenic Yersinia enterocolitica in pig cheeks

    Riikka Laukkanen-Ninios, Maria Fredriksson-Ahomaa, Riitta Maijala, Hannu Korkeala

    • Texto completo

    págs. 50-52