Food microbiology

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  Año 2002, Vol. 19, Número 1 (February)

  • Effect of temperature, water activity, pH and some antimicrobials on the growth of Penicillium olsonii isolated from the surface of Spanish fermented meat sausage

    Andrés Otero Carballeira, C. J. González, Teresa María López Díaz, Benito Moreno García

    págs. 1-7

    

  • Food poisoning due to enterotoxigenic strains of Staphylococcus present in Minas cheese and raw milk in Brazil

    D. Aparecida dos Santos, R. Souza Dias, M. Jett, M. Eduardo de Faria, V. Roberto Linardi, L. Guilherme Heneine, E. Castro Pena, L. Simeão do Carmo, M. José de Sena

    págs. 9-14

    

  • Microflora of two varieties of sweet cherries: Burlat and Sweetheart

    D. Blanco, María Eugenia Venturini Crespo, Rosa Pilar Oria Almudí

    págs. 15-21

    

  • Study of enterococci and micrococci isolated throughout manufacture and ripening of San Simón cheese

    Francisco Javier Carballo García, María Eugenia Tornadijo Rodríguez, María del Camino García Fontán, M. J. Rodríguez, Ana Bernardo Álvarez

    págs. 23-33

    

  • Survival of Ca-alginate microencapsulated Bifidobacterium spp. in milk and simulated gastrointestinal conditions

    L. Truelstrup Hansen, Y.-L. Jin, P. M. Allan-Wojtas, A. T. Paulson

    págs. 35-45

    

  • Characterization of Listeria monocytogenes strains isolated from food and humans in Italy by pulsed-field gel electrophoresis

    P. Aureli, A. Gattuso, M. Gianfranceschi, C. Wedell-Neergaard, M. Pourshaban

    págs. 47-55

    

  • Activity of trisodium phosphate compared with sodium hydroxide wash solutions against Listeria monocytogenes attached to chicken skin during refrigerated storage

    Rosa Capita González, Carlos Alonso Calleja, María del Camino García Fernández, Benito Moreno García

    págs. 57-63

    

  • A comparison of surface sampling methods for detecting coliforms on food contact surfaces

    G. Moore, C. Griffith

    págs. 65-73

    

  • The growth of Listeria monocytogenes in fresh goat cheese (Cameros cheese) packaged under modified atmospheres

    María del Carmen Olarte Martínez, Elena González Fandos, Jorge Portu Reinares, Susana Sanz Cervera, Mercedes Tania Giménez Martínez

    págs. 75-82

    

  • The behaviour of log phase Escherichia coli at temperatures below the minimum for sustained growth

    T. Jones, L. McMullen, C. O. Gill

    págs. 83-90

    

  • Rhizopus oligosporus biomass, sporangiospore yield and viability as influenced by harvesting age and processing conditions

    M. J. R. Nout, N. V. Thanh

    págs. 91-96

    

  • The effect of oregano essential oil on survival/death of Salmonella typhimurium in meat stored at 5°C under aerobic, VP/MAP conditions

    G-J. E. Nychas, P. Skandamis, E. Tsigarida

    págs. 97-103

    

  • Survival of micro-organisms in extra virgin olive oil during storage

    B. A. Zullo, G. Ciafardini

    págs. 105-109

    

  • Comparative analysis of a modified rapid presence/absence test and the standard MPN method for detectingEscherichia coli in orange juice

    S. D. Weagant, P. C. H. Feng

    págs. 111-115