Food microbiology

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  Año 2002, Vol. 19, Número 4 (August)

  • Chlorine dioxide wash of shrimp and crawfish an alternative to aqueous chlorine

    Anna M. Key, Linda S. Andrews, Roy L. Martin, Robert Grodner, Douglas L. Park

    págs. 261-267

    

  • Microbiological quality of ice used to refrigerate foods

    A. M.G. Dias, D. P. Falcão, J. P. Falcão, E. F. Correa

    págs. 269-276

    

  • Sorbate-induced cross-protection in necrotoxigenic Escherichia coli

    M. T. Rowe, A. M. Smith

    págs. 277-284

    

  • Stress response of Aeromonas hydrophila following environmental challenges

    MaryAnne DrakeM, Borwonsak Leenanon, Jamie H. Isonhood, Patrick Gerard

    págs. 285-293

    

  • Incidence and pathogenicity of Yersinia spp. isolates from poultry in Spain

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

    págs. 295-301

    

  • Selection of starters for a traditional Turkish yayik butter made from yoghurt

    Osman Simşek, Muhammet Arici, Osman Sağdiç

    págs. 303-312

    

  • Predictive model for growth of Clostridium perfringens during cooling of cooked cured chicken

    Vijay Juneja, Harry M. Marks

    págs. 313-327

    

  • Growth and diarrhoeagenic enterotoxin formation by strains of Bacillus cereus in vitro in controlled fermentations and in situ in food products and a model food system

    Sally H. Beattie, Alan G. Williams

    págs. 329-340

    

  • Attachment and inactivation of Vibrio parahaemolyticus on stainless steel and glass surface

    Hin-Chung Wong, Jui An Yu, Yu-Chun Chung

    págs. 341-350

    

  • The inactivation of Escherichia coli O157:H7 during pulsed electric field (PEF) treatment in a static chamber

    Gregory J. Fleischman, V. M. Balasubramaniam, Sadhana Ravishankar

    págs. 351-361

    

  • Characterization of spoilage yeasts isolated from fermented vegetables and Inhibition by lactic, acetic and propionic acids

    Claude P. Champagne, Nancy J. Gardner, Carole Beaulieu, Tony Savard

    págs. 363-373

    

  • Characterization of Salmonella Enteritidis isolates of chicken, egg and human origin from Turkey

    G. Özcengiz, G. Candan Gürakan, B. Íçgen

    págs. 375-382

    

  • Minimum bacteriostatic and bactericidal concentrations of household sanitizers for Escherichia coli strains in tryptic soy broth

    C. E. Wolf-Hall, C. Vijayakumar

    págs. 383-388

    

  • Isolation and characterization of shiga toxin-producing Escherichia coli from meat and dairy products

    N. Al-Gallas, A. Boudabous, Th. Attia Annabi, R. Ben Aissa R, O. Bahri

    págs. 389-398

    

  • Spoilage of fruit-flavoured bottled water by Gluconacetobacter sacchari

    Jiru Xu, John E. Moore, Neville Heaney, B. Cherie Millar

    págs. 399-401

    

  • Guide to Foodborne Pathogens

    Diana S. Stewart

    págs. 403-404